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Farmbake Peanut Brownie Chilled Cheesecake

Farmbake Peanut Brownie Chilled Cheesecake

  • Servings: 12
  • Occasion: Dessert, Entertaining, Snack
  • Cooking time: N/A
  • Prep time: 15 mins
  • Chill time: 2 + hours or overnight

Delicious recipe for super easy, no-bake peanut brownie cheesecake. Arnott's farmbake peanut brownie cookies make a perfect base.


Cheesecake Base
  • 310g Arnott’s Farmbake Peanut Brownie cookies
  • 100g Butter
Cheesecake Filling
  • 500g Cream cheese, softened
  • ¾ cup Caster sugar
  • ½ cup Peanut butter
  • 300ml Thickened cream
  • 3 tsp Gelatine powder
  • ¼ cup Boiling water
Cheesecake Icing
  • 180g Dark chocolate


Step 1 Place Arnott’s Farmbake Peanut Brownie cookies in a food processor and process until it resembles fine crumbs. Add melted butter, process until combined. Press into a base of a lined 22 cm (base measurement) springform tin. Place in refrigerator to chill.

Step 2 Place gelatine and ¼ cup hot water in a heat proof jug and place jug in a container of hot water, stir until combined.

Step 3 Place cream cheese in a stand-up mixer, beat for 1 minute, add caster sugar and beat for a further 1-2 mins. Add peanut butter, combine then add cream mix for a further 1 minute until combined. Add gelatine mixture, beat on low to combine.

Step 4 Pour mixture over chilled base and refrigerate.

Step 5 Place chocolate and peanut butter in a small bowl and microwave on medium power for 30 second burst until melted, stir until smooth. Pour over cheesecake. Chill for 2 hours or until set.

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