Peanut and chocolate cheesecakes
Makes 12 | prep 20 mins | total time
Peanut and chocolate cheesecakes
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Makes 12 | prep 20 mins | total time
Baked in individual cases, these are a real crowdpleaser
Rate
Nutritional information (per serving)
Calories
286Kcal
Fat
20gr
Saturates
10gr
Carbs
19gr
Sugars
14gr
Fibre
1gr
Protein
7gr
Salt
0.5gr
Ingredients
- 8 chocolate digestive biscuits
- 40g butter, melted
- 1 x 280g tub full fat soft cheese
- 75ml soured cream
- 125g crunchy peanut butter
- 75g caster sugar
- 2 medium eggs
- a pinch of fine sea salt
- 75g dark chocolate chips
Step by step
Get ahead
Make the day before you want to take them on a picnic. They will keep in the fridge for 1-2 days.
- Heat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tray with deep paper or silicone cases.
- Pulse the biscuits to crumbs in a food processor; combine with the butter and press into the base of the cake cases. Bake for 10 minutes; leave to cool for 10 minutes.
- Place all the remaining ingredients, except the chocolate chips, into a bowl and whisk to mix. Stir in 50g of the chocolate chips then spoon the mixture into the cases. Sprinkle the remaining chocolate chips on top; bake for 15 minutes until just set.
- Allow to cool, then chill in the fridge (they might sink slightly).
