@rhythm_108: Say hello to: Chocolate Hazelnut Cheesecake Pots 🍫 Here's how to make it: 1️⃣ Blitz the base Crush the Rhythm 108 Double Chocolate Biscuits into fine crumbs and mix with 50g of melted vegan butter. Press into the base of 4 ramekins or jars and chill while you make the filling. 2️⃣ Whip the filling In a bowl, whisk together the 300g of vegan cream cheese, 150g of Chocolate Hazelnut Spread, 3 tbsp of maple syrup (if using), and 60ml of plant-based double cream until smooth and fluffy. Swirl in the remaining 50g of spread for that marbled effect. 3️⃣ Spoon & chill Layer the filling over the chilled bases. Smooth the tops and refrigerate for 2–4 hours until set. 4️⃣ Top & serve Add chopped toasted hazelnuts and a drizzle of spread on top if you like. Serve straight from the fridge and enjoy! 🍫 You’ll Need: • 135g Rhythm 108 Double Chocolate Hazelnut Biscuits • 50g melted vegan butter • 300g vegan cream cheese • 150g + 50g Rhythm 108 Chocolate Hazelnut Spread • 3 tbsp maple syrup (optional) • 60ml plant-based double cream Optional: • Chopped toasted hazelnuts • Extra hazelnut spread for swirling Let us know if you make them, and tag us in your la petite pause moments! #swiss #EasyRecipe #vegandessert #nobake #glutenfreerecipes

Rhythm 108 - Swiss Chocolate

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Thursday 28 August 2025 16:27:49 GMT