Cold cheesecake with Choconoot®. A simple recipe from Cossiegotuje – it's a holiday hit!

Looking for the perfect no-bake holiday cake that will impress all your guests? We have something that's pure gold!

Our wonderful Nutty Ambassador, Anna Gorgol (IG: cossiegotuje ) , has her own tried-and-true method. She knows how much you love simple recipes that taste like they came from the best bakery. That's why she's prepared a cold cheesecake, the secret of which lies in its insanely delicious nutty base!

As she says, "Their creams are pure heaven, but you already know that! I invite you to try a piece of this gold! The hungry ones agree, how about you?"

The secret to the taste? The iconic Choconoot® with no added sugar!

The heart of this recipe, or more precisely its crispy base, is our bestselling cream Choconoot® No Added Sugar This iconic combination of hazelnuts and cocoa that you love.

Your dessert will be lighter when you choose Choconoot® Sugar-Free ! It tastes just as delicious as classic Choconoot®. It's this cream that gives the cheesecake base its rich, intensely nutty flavor, perfectly complementing the delicate cheesecake filling.

Recipe for cold cheesecake (18 cm form)

Here's Ania's recipe for this delicious cheesecake. If you want to make the whole cake "healthy," remember to use—in addition to our Choconoot® Sugar-Free spread—sugar-free biscuits and white chocolate sweetened with something like erythritol!

Ingredients for the base:

• 200 g biscuits (classic or sugar-free)

• 100 g butter

• 100 g of Choconoot® cream without added Good Noot sugar

Ingredients for the cheese mass:

• 120 g mascarpone cheese

• 250 ml of 30% cream

• 300 g of cottage cheese in cubes (semi-fat or full-fat cottage cheese)

• 300 g white chocolate (classic or sugar-free)

• Fresh cranberries for decoration

Preparation method:

1. Prepare the base: Grind the biscuits into a fine powder in a blender or food processor. Melt the butter in a saucepan, then mix it with the crushed biscuits and the sugar-free Choconoot® spread. The mixture should have the consistency of wet sand.

2. Line the pan: Line an 18cm springform pan with baking paper (just the bottom). Spread the cookie dough over the bottom and sides of the pan, pressing it down firmly with your hand or the back of a glass to create a firm rim. Refrigerate while you prepare the filling.

3. Prepare the chocolate: Break the white chocolate into cubes and melt it in a double boiler (in a bowl set over a pot of gently simmering water). Set aside to cool slightly.

4. Combine the cheeses: Mix the white cheese (preferably ground three times or use ready-made cottage cheese for cheesecakes) with the mascarpone cheese in a bowl.

5. Add chocolate: Add the cooled but still liquid white chocolate to the cheese mixture and mix briefly or stir until combined.

6. Whip the cream: In a separate, tall bowl, whip the cold 30% cream until stiff peaks form.

7. Combine the masses: Add the whipped cream to the cheese mass in batches, mixing gently with a spatula to keep the mixture fluffy.

8. Assemble the cheesecake: Pour the prepared, fluffy cheesecake filling onto the cooled cookie crust. Smooth the top.

9. Cooling: Place the cheesecake in the fridge for at least a few hours, preferably overnight, to allow the mixture to set completely.

10. Garnish: Before serving, garnish the top with fresh cranberries or your favorite fruit.

Enjoy your meal!

Don't wait! Click here to stock up on your Choconoot® sugar-free spread for holiday baking and gifts – prepare this amazing cheesecake for the upcoming holidays!