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Love peanut butter? Love chocolate? This peanut butter cup cheesecake is the ultimate dessert for the peanut and chocolate fanatics in your life. It includes a raw base, which is a mix of nuts, dates and oats and a smooth creamy centre made from vanilla frozen yoghurt that’s whipped with peanut butter and studded with peanut butter cup chocolates. I think this would make a wonderful alternative to Christmas pudding after your festive lunch.
Christmas pudding seems divides our family some love it and others hate it with passion. Personally, I sit on the fence, I can take it or leave it. When planning out Christmas menu it always meant that I have to think about 2 options for dessert, which isn’t a bad thing in my opinion. The alternative to a Christmas pudding has to be fuss-free and something that can be made ahead of time, to relieve some of the stress of Christmas Day.
Love peanut butter? Love chocolate? This peanut butter cup cheesecake is the ultimate dessert for the peanut and chocolate fanatics in your life.
- 200 g unsalted cashew nuts
- 3 tbsp rolled oats
- 2 tbsp coconut oil
- 6 Medjool dates
- 1 tub of yoomoo vanilla frozen yoghurt
- 2 tbsp cocoa powder
- 2 tbsp smooth peanut butter
- Handful of peanut butter centre chocolates
In a food processor, blitz together all of the ingredients for the base of the cheesecake until a breadcrumb consistency forms.
Take the mixture and pour into a springform baking tin. Smooth down with a back of a spoon and freeze for 30 minutes.
Next, in a blender mix the cheesecake ingredients together (except the chocolates) and pour over the base when it's finished chilling in the freezer.
To serve, remove from the tin before slicing.
My younger brother is a chef and normally ends up falling into the kitchen on Christmas Day and cooking the entire meal, no matter how many times you tell him that he’s supposed to be on holiday. However, this year is going to be different as he’s traveling in New Zealand, meaning the responsibility of the food lies in my hands. Despite how much I pride myself on my organisation skills Christmas Day can get stressful in the kitchen, so an easy dessert that can be made ahead of time is a must. I think it’s the pressure of having to please so many people with a meal that they’ve waited all year to dive into. However, with a tub of vanilla frozen yoghurt in the freezer, you can make this peanut butter cup cheesecake the day before and keep it stashed in the freezer until needed.
This cheesecake is every bit comforting as it is a crowd pleaser. The filling is creamy from the frozen yoghurt and peanut butter, but still quite light and the base has a lovely crunch to it, almost like a traditional biscuit base. It can be so hard to get a cheesecake right, especially with a baked one, but since this requires no baking at all, it couldn’t be any easier to whip up.
Looking for some festive canape ideas?
Why not try these Goat’s Cheese, Pepper & Honey Vol-Au-Vents?
*This post was commissioned by yoomoo, but all opinions are my own. Thank you for supporting the brands that allow me to do what I love, bringing you wellness content and recipes to help you find your version of balance.