This no bake cheesecake is deliciously effortless to make. Sweet fluffy caramel cream and a crunchy base – what else do you need?
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Ingredients
- 128 g almond flour
- 64 g butter
- 200 g cream cheese
- 150 ml double cream
- 50 g powdered erythritol
- 2-3 tablespoons caramel zero flavouring taste as you go along
- handful chopped dark chocolate
Ingredients
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Instructions
- Add butter and almond flour into a sauce pan. On medium heat, let the butter and almond flour combine until golden. Transfer into a small baking round tin.
- In bowl, mix cream cheese and double cream until stiff peaks appear. Add erythritol and caramel and beat until smooth. Place topping in the tin and sprinkle chopped chocolate.
- Set overnight in the refrigerator.
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