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Mini Hazelnut Cheesecakes

A cookie base, creamy hazelnut filling and a cloud of whipped cream, inspired by Kinder Bueno flavours.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Soak cashews overnight and drain. Use vegan hazelnut cream, cookies and whipping cream; ordinary Kinder products are not ingredients here. Contains nuts; check cookies for wheat.

Mini Hazelnut Cheesecakes

6 mini cheesecakes · chill overnight

Ingredients

Base: 100 g vegan chocolate-hazelnut cookies; 40 g vegan butterFilling: 125 g cashews, soaked and drained; 250 g vegan cream cheese; 75 g powdered sugar50 g thick coconut cream; 1 tsp vanilla; 3 tbsp vegan golden hazelnut spread; 3 tbsp chopped roasted hazelnutsTopping: 220 ml vegan whipping cream; 50 g vegan hazelnut spread; extra hazelnuts and vegan cookies

Step by step

Crush cookies and mix with melted butter. Press into six greased, removable-base mini moulds.
Blend drained cashews, cream cheese, sugar, coconut cream, vanilla and spread until smooth. Divide between bases, layering in chopped hazelnuts. Refrigerate overnight.
Unmould carefully. Whip cream to peaks; decorate with spread, cream, nuts and cookies.

Original recipe and image: @thelittleblogofvegan.

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