Ferrero Rocher Fit Cheesecake

Put 3 gelatin sheets to hydrate in cold water.

Pour a tub of cream cheese, 150 ml of hazelnut drink, 1 teaspoon of cocoa and sweetener to taste into a blender cup. Beat well.

Heat the remaining 50 ml of the hazelnut drink. Drain the slices once hydrated and dilute them in the hot drink. Mix well and pour into the blender jar with the mixture.

Beat well with a blender to mix the gelatin well. Pour into a bowl and place in the refrigerator for at least 4 hours, or overnight if possible. Once the cake is set, you can sprinkle cocoa on top.