- Servings:12
- Occasion:Dessert, Entertaining, Snack
- Cooking Time:N/A
- Preparation Time:15 mins
- Chill Time:2+ hours or overnight
Choc Ripple peanut butter cheesecake
If you've been searching for the best chilled cheesecake ever, then look no further! This combination of peanut butter and chocolate is a winner.
- Servings:12
- Occasion:Dessert, Entertaining, Snack
- Cooking Time:N/A
- Preparation Time:15 mins
- Chill Time:2+ hours or overnight
Made with
Choc Ripple
Ingredients
Cheesecake Base
- 250g pkt Choc Ripple biscuits
- 100g unsalted butter
Cheesecake Filling
- 500g Cream cheese, softened
- ¾ cup Caster sugar
- 1/3 cup peanut butter
- 300ml Thickened cream
- 3 tsp Gelatine powder
- ¼ cup Boiling water
Cheesecake Icing
- 180g dark chocolate
- 1/4 cup peanut butter
Preparation
Step 1
Grease and line base of a 22cm (base measure) springform tin with baking paper.
Step 2
Biscuit base: Place Choc Ripple biscuits in the bowl of a food processor and pulse until fine crumbs form.
Step 3
Add melted butter and pulse until combined.
Step 4
Press mixture into base of tin.
Step 5
Refrigerate for 20 minutes.
Step 6
Cream cheese filling: Place gelatine and boiling water in a small jug, stir until gelatine dissolves.
Step 7
In a bowl of an electric mixer, beat cream cheese and sugar for 2-3 mins. Add peanut butter and beat.
Step 8
Pour in cream, beat for 1 minute or until slightly thickened. Add gelatine mixture and beat on low for 1 minute or until mixed through.
Step 9
Pour mixture over biscuit base. Cover and refrigerate for 2 hours or until just set.
Step 10
Chocolate topping: Place chocolate and peanut butter in a microwave safe bowl. Microwave for 1-2 minutes on medium power stirring every 30 seconds until melted and smooth
Step 11
Pour evenly over cheesecake. Cover and refrigerate for 2 hours or until set.
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