Recipe

Frozen peanut butter cheesecake

If you fancy a particularly decadent dessert then look no further than this frozen peanut butter cheesecake. Topped with warm and melty chocolate sauce, this is the stuff that dreams are made of. Dig in.

  • 25 mins preparation
  • 5 mins cooking
  • 4 hrs marinating
  • Serves 16
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Ingredients

Frozen peanut butter cheesecake
  • 250 gram chocolate chip biscuits
  • 50 gram butter, melted
  • 1 tablespoon milk
  • 3/4 cup (210g) crunchy peanut butter
  • 1/2 cup (125ml) cream
  • 250 gram cream cheese, softened
  • 1/2 cup (110g) caster sugar
Hot chocolate sauce
  • 200 gram dark eating chocolate, chopped coarsely
  • 20 gram butter
  • 1/2 cup (125ml) cream

Method

Frozen peanut butter cheesecake
  • 1
    Grease 24cm round loosebased flan tin.
  • 2
    Process biscuits until fine; add butter and milk, process until combined. Press mixture over base and side of tin. Freeze 30 minutes.
  • 3
    Make filling by combining peanut butter and cream in small saucepan; stir, over low heat until smooth. Cool.
  • 4
    Beat cheese and sugar in small bowl with electric mixer until smooth. Stir in peanut butter mixture.
  • 5
    Spread filling over crust; cover with foil, freeze 3 hours or overnight.
  • 6
    For hot chocolate sauce, combine ingredients in a small saucepan; stir over low heat until melted. Serve with cheesecake.

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