KETO CHOC HAZELNUT CHEESECAKE W/ PEANUT BUTTER COOKIE CRUST

HOW TO

For the crust, 1 bag of Keto candy girl peanut butter cookie mix. Follow the instructions & pressed down into a 9in springform pan - baked for 15 minutes at 350°

FILLING

16 oz softened cream cheese
1.5 cups heavy whipping cream
1.5 tsp vanilla extract
1/2 cup powdered sweetener
3 tbsp chocolate collagen
1 tbsp beef gelatin
1/2 cup Choc Zero hazelnut chocolate spread
Beat cream cheese, HWC & vanilla until well blended. Add sweetener, collagen, gelatin & Choc Zero spread, beat until smooth & creamy.

Pour over cooled crust & spread evenly. Refrigerate for minimum of 4 hours before serving. (I prefer to let it chill overnight!)

RECIPE AND PHOTO CRED @KETO.SHEENA