Melken Zero Chocolate Cheesecake

Tempo de preparo 30 min prep + 2 h rest
Rende até 1 mold of 15 cm in diameter or 12 slices
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Sobre a receita

This Zero Sugar Melken Chocolate Cheesecake recipe was developed in our 40-year recipe


  • Base:
  • Almond flour (1/3 cup)
  • Unsweetened shredded coconut (1/2 cup)
  • Erythritol or any culinary sweetener (1/2 tablespoon)
  • Unsalted butter (1 tablespoon)
  • Unsalted butter (1 tablespoon)
  • Cheesecake Zero:
  • Cream cheese (1 cup of tea)
  • Erythritol or any culinary sweetener (1/2 cup)
  • Vanilla essence (1/2 tablespoon)
  • Instant instant coffee (1/2 tablespoon)
  • Cocoa Powder Melken 100% (1 tablespoon)
  • UHT cream (3/4 cup)
  • 200g Melken Zero Sugar Milk Chocolate
  • 30g Cocoa Powder Melken 100%

Modo de preparo


1. Mix the almond flour, coconut and sweetener in a bowl.
2. Melt the Melken Zero Sugar Milk Chocolate and butter and add to the flour mixture.
3. Knead with your hands until you get a dough.
4. Line the inner side of the mold with an acetate strip.
5. Place the dough in the mold and press it well into the bottom to create a compact base. Reserve.


1. Beat the cream cheese, sweetener, vanilla, coffee and Cocoa Powder Melken 100% until obtaining a very smooth cream.
2. Add sour cream and beat again until smooth.
3. Lastly, add the Melken Zero Sugar Chocolate to the melted milk and beat to incorporate. Spread the filling over the base, smooth the surface well and refrigerate


1. When it is firm sprinkle the rest of the Cocoa Powder Melken 100% over the cheesecake with a
sieve. Remove the acetate and serve