Desserts
Biscoff, Peanut Butter & Chocolate Cheesecakes
Recipe by SpamellaB
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For the base
- 100g dates
- 100g nuts
- 1 tbsp maple syrup
- 4 tbsp cocoa powder
- 4 tbsp oats
For the filling
- 200g soft cheese (can be dairy-free)
- 2 tbsp smooth peanut butter
- 4 tbsp sweetener
- 12 tsp vanilla extract
- 1 tsp cinnamon
For the topping
- 4-5 biscoff biscuits, crumbled
- 1 tbsp smooth peanut butter
- 2 tbsp icing sugar
Utensils
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Step 1
Soak the dates in boiling water for 10 minutes. Place the nuts into your Ninja Kitchen food processor and whizz to break up a little. Then drain the dates and add to the blender with the syrup and cocoa powder and dates and blend well until the mixture comes together,.
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Step 2
Divide between a 6-hole silicone muffin tin (to fill ⅓) and press down evenly. Chill in the fridge.
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Step 3
Next blend the soft cheese, nut butter, sweetener, vanilla and cinnamon, then pour over each base so they reach the top of each. Sprinkle over crushed Biscoff biscuits then freeze for 2 hours at least.
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Step 4
Whisk together the nut butter and icing sugar with a dash of water to form a slightly runny paste and drizzle over each cheesecake. Sprinkle with a few chopped nuts – then enjoy!
