Recipe by SpamellaB
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Cooking method:
Blender
- Prep Time: 20 mins
- Total time: 1h 20 mins
- Skill Easy
- Serves 8 people
Peanut Butter Chocolate Cheesecake
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Peanuts, Dairy
Ingredients
For the base
- 150g oats
- 40g cocoa powder
- 2 tbsp coconut oil, melted
- 2 tbsp peanut butter
- 4 tbsp maple syrup
For the peanut butter filling
- 100g soft cheese (can be dairy-free)
- 50g sweetener
- 3 tbsp smooth peanut butter
- 1 tsp cinnamon
- 1 tsp vanilla extract
For the topping
- 2 tbsp coconut oil
- 100g dark chocolate
- 2 tbsp smooth peanut butter
- Melted white chocolate and chopped nuts, to decorate
Cooking mode
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Method
-
Step 1
Make the base: Place the ingredients into your Ninja Kitchen food processor and blend until the mixture comes together in a flapjack-like mixture. Press into a lined 20cm greased tin then set aside.
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Step 2
Next blend the filling ingredients together until quite thick and smooth and smooth over the base. Bake at 180C for 20 minutes until set then leave to cool.
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Step 3
Melt the coconut oil, dark chocolate and nut butter then pour over and chill in the fridge for at least 1 hour to set.
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Step 4
Pop out of the tin, cut into slices then drizzle over white chocolate and sprinkle over chopped nuts. Enjoy!
