Peanut and chocolate cheesecakes
Makes: 12
Prep time: 20 mins Total time: 
Recipe photograph by Toby Scott
Peanut and chocolate cheesecakes
Baked in individual cases, these are a real crowdpleaser
Makes: 12
Prep time: 20 mins Total time: 
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Nutritional information (per serving)
Calories
286Kcal
Fat
20gr
Saturates
10gr
Carbs
19gr
Sugars
14gr
Fibre
1gr
Protein
7gr
Salt
0.5gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
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).
