Description
A dessert that contains Nutella, cheesecake and crumble. Nutella cheesecake crumble. Does it get any better? It’s gluten-free, lactose-free and low FODMAP!
Ingredients
Scale
For the crumble
- 25 g oats
- 25 g (gluten-free) flour
- 20 g cold butter
- 25 g brown sugar
For the cheesecake mixture
- 120 g (lactose-free) cream cheese
- 60 g (lactose-free) whipped cream
- 45 g Nutella/ chocolate spread (when you eat low FODMAP make sure that you use a dark chocolate spread that doesn’t contain lactose or any other ingredients that are high in FODMAPs)
- I used a Dutch ingredient called klopfix. This is added to the whipped cream and helps it to stiffen better when it is cooled. I am not sure whether something similar exists in other countries. But this is not a necessary ingredient.
Instructions
- Pre-heat the oven to 200 degrees Celsius. Line a baking tray with baking parchment.
- Put the oats together with the flour, brown sugar and cold butter/margarine in a bowl.
- Knead this with your hands into a crumbly dough.
- Spread this over the baking tray and bake for 20 minutes. Watch it carefully while baking. Some ovens bake faster than others and, therefore, the crumble might be done in less than 20 minutes.
- Beat the whipped cream until it is stiff. While beating add a tablespoon of sugar.
- In another bowl mix the Nutella/chocolate spread with the cream cheese. Fold the whipped cream carefully into the mixture.
- Divide the crumble over two glasses.
- Spoon the cheesecake mixture on top.
- Put the Nutella cheesecake crumble in the fridge for at least two hours in order for the mixture to set. Sprinkle some cacao powder on top for decoration.
- Prep Time: 3 hours
