Frozen Peanut Millionaires Cheesecake
This indulgent dessert combines layers of peanut and chocolate cheesecake on a crumbly oaty biscuit base and topped with our scrumptious caramel. What’s not to like?!
Oaty biscuits, crushed
Buttery baking spread*, melted
Light cream cheese
Peanut butter
Dark chocolate (70% cocoa solids), melted
*Recipe based on 70% fat buttery baking spread
You will also need…
18cm spring-form tin
Step 1 of 3
Put the crushed biscuits in a bowl with the melted baking spread and mix well. Press the mixture well in the tin. Refrigerate for 10 minutes.
Step 2 of 3
Whilst the base is chilling, beat together the cream cheese and the condensed milk. Divide the mixture between two bowls. Add the peanut butter to one bowl. Pour the peanut butter cheesecake mixture over the chilled base and freeze for 15 minutes.
Step 3 of 3
Meanwhile, mix in the melted chocolate to the other half of the mixture. When the peanut layer has set, spread over the chocolate cheesecake mixture and return to the freezer for 2 hours. Ten minutes before serving, remove the cheesecake from the tin and transfer onto a serving plate. If using Carnation Caramel (from a tin) beat the caramel in a bowl to loosen it and then drizzle onto the cheesecake using a teaspoon.
- Look out for our Carnation Caramel Drizzle - no need to beat this just squeeze over the top of the cheesecake!
- Also if you like salted caramel you can sprinkle the top with a tiny bit of sea salt flakes.
- Why not try our banoffee cupcakes or banoffee sundaes to use up the rest of the caramel? If you want to make this recipe ahead, freeze and use within one month.
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Frozen Peanut Millionaires Cheesecake
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PREP: 40 mins
COOK: 2 hours
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Bit Tricky
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SERVES: 10
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Ingredients
Oaty biscuits, crushed
175gButtery baking spread*, melted
55gLight cream cheese
300gPeanut butter
80gDark chocolate (70% cocoa solids), melted
80g*Recipe based on 70% fat buttery baking spread
You will also need…
18cm spring-form tin
-
Method
Step 1 of 3
Put the crushed biscuits in a bowl with the melted baking spread and mix well. Press the mixture well in the tin. Refrigerate for 10 minutes.
Step 2 of 3
Whilst the base is chilling, beat together the cream cheese and the condensed milk. Divide the mixture between two bowls. Add the peanut butter to one bowl. Pour the peanut butter cheesecake mixture over the chilled base and freeze for 15 minutes.
Step 3 of 3
Meanwhile, mix in the melted chocolate to the other half of the mixture. When the peanut layer has set, spread over the chocolate cheesecake mixture and return to the freezer for 2 hours. Ten minutes before serving, remove the cheesecake from the tin and transfer onto a serving plate. If using Carnation Caramel (from a tin) beat the caramel in a bowl to loosen it and then drizzle onto the cheesecake using a teaspoon.
- Look out for our Carnation Caramel Drizzle - no need to beat this just squeeze over the top of the cheesecake!
- Also if you like salted caramel you can sprinkle the top with a tiny bit of sea salt flakes.
- Why not try our banoffee cupcakes or banoffee sundaes to use up the rest of the caramel? If you want to make this recipe ahead, freeze and use within one month.