Peanut Butter Cheesecake
Do you like cheesecake? Why not try our Raw Caramel Mocha Cheesecake or our Berry & Vanilla Cheesecake
Make sure to tag me if you recreate this! #LiviasKitchen
Prep: 30 minutes + 2 hour setting time
Total: 2 hours & 30 minutes
- 125g smooth peanut butter (1/2 cup)
80ml maple syrup (1/3 cup)
160g oat flour (1 1/2 cup)
A pinch of salt
- 3 tubs of Nush Almond Cream Cheese
160ml maple syrup (2/3 cup)
185g smooth peanut butter (3/4 cup)
- 30g cacao butter (1/4 cup)
60ml maple syrup (1/4 cup)
15g cacao powder (2 tbsp)
A pinch of salt
Peanut butter base
Make the base by mixing all of the ingredients in a bowl until they’re completely mixed (you’ll have to use your hands in the end).
Line a tin (18cm/7inchin diameter) and press down your base layer until you have an even surface. Leave this to the side while you make your cheesecake middle layer.
Whip all of the cheesecake ingredients until fluffy and fully incorporated. Pour the mix into the tin on top of your base layer. Smooth out the surface and leave to set in the freezer for 2 hours.
After the 2 hours have passed get your cheesecake out from the freezer and put it on a plate.
Begin making the chocolate top by melting the cacao butter. Once it’s completely melted take it off the heat and add the rest of the ingredients and whisk to combine.
Pour the chocolate on top of your cheesecake layer and spread it out all the way to the edges.
Enjoy the cake straight away or store in the freezer in an air-tight container for up to 1 week.