To make the base, mix the oat flour, 20g of cocoa powder, 30g of hazelnut butter, a splash of almond milk, and sweetener in a bowl. Press the mixture firmly into the bottom of a small springform pan.
For the cheesecake filling, combine the Skyr, 100g of light cream cheese, 20g of cocoa powder, and powdered sugar in a bowl. Mix until smooth, then spread it evenly over the crust in the pan.
Prepare the topping by mixing the remaining 30g of hazelnut butter, 20g of cocoa powder, 20g of light cream cheese, a splash of almond milk, and sweetener in a bowl. Spread this mixture as the final layer on top of the cheesecake. Store in the refrigerator until set.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →