Choc Nut Butter Cheesecake
A no bake cheesecake you can make with your favourite nut butter with a chocolate base and topping.
Servings 12
Calories 455.1kcal
Ingredients
- 1.5 cups almond meal
- 2 tbsp cocoa powder
- 4 tbsp sweetener, to taste
- 50 g butter, melted
- 500 g cream cheese
- 1.5 cups thickened cream/heavy whipping cream
- 4 tbsp almond butter (or nut butter of choice)
- 0.5 cup boiling water
- 3 tsp gelatine powder
- 100 g 90% chocolate or higher %
- 1.5 tbsp butter
Instructions
- Place almond meal, cocoa powder and 1 tbsp sweetener in a bowl. Mix until well combined. Add melted butter and stir through again. Knead with your fingers until you get a dough-like consistency. Press evenly into the base of a pie dish, you can line with baking paper first if you like. Place in the fridge to chill.
- Place boiling water into a jug or similar and add your gelatine while whisking with a fork. Microwave 30 seconds and then whisk again until gelatine is dissolved. Place cream cheese and sweetener into a large bowl and mix together with a stick mixer or similar. Add cream and mix through. Add almond butter and mix through again. Slowly pour in gelatine while mixing and mix until smooth.
- Pour the cheesecake batter over the chocolate base and chill overnight or until set, at least 4 hours. Place broken up chocolate in a bowl and add your 1 ½ tbsp. butter. Microwave at 30 second intervals, stirring, until almost completely melted and then stir to finish melting. Pour or drizzle over the top of your cheesecake with a spoon and either serve or chill another 10 minutes to slightly firm up the chocolate.
Notes
Net Carbs - 5.2g
Macros with other nut butters:
Peanut Butter
Cals – 455.1 | Fat – 44.2 | Protein – 9.8 | Total Carbs – 8.9 | Fibre – 3.3 | Sugars – 3.2 | Net Carbs – 5.6
Macadamia Butter
Cals – 459.7 | Fat – 45.3 | Protein – 8.9 | Total Carbs – 8.9g | Fibre – 3.3 | Sugars – 3.2 | Net Carbs – 5.6
Nutrition
Calories: 455.1kcal | Carbohydrates: 8.4g | Protein: 10g | Fat: 44.1g | Fiber: 3.1g | Sugar: 3.2g