Peanut Butter Chocolate Cheesecake
Ingredients
For the crust:
2 cups (200g) crushed chocolate biscuits (like Oreo without cream)
1/2 cup (100g) melted butter
For the peanut butter cheesecake layer:
2 cups (450g) cream cheese, softened
1 cup (250g) creamy peanut butter
1 cup (240ml) heavy cream (cold)
3/4 cup (90g) powdered sugar
1 tsp vanilla extract
For the topping:
1 cup (200g) milk chocolate, melted
Whipped cream for decorating
Peanut butter chips & chocolate chips
Mini chocolate bars for garnish
Instructions
1. Make the crust
1. Mix crushed chocolate biscuits with melted butter.
2. Press the mixture into the bottom of a springform pan.
3. Chill for 15 minutes in the fridge.
2. Make the peanut butter cheesecake filling
1. In a bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
2. In a separate bowl, whip the heavy cream until thick.
3. Fold the whipped cream gently into the peanut butter mixture.
4. Spread over the chilled crust and smooth the top.
5. Refrigerate for 4–6 hours (or overnight).
3. Add the topping
1. Pour melted chocolate over the set cheesecake and spread lightly.
2. Decorate the sides with a mix of peanut butter chips and chocolate chips.
3. Pipe whipped cream swirls around the edges.
4. Place small chocolate pieces on top of each swirl.
Serve
Chill for 30 minutes before serving.
Slice and enjoy a rich, creamy, peanut-buttery treat!
