Peanut Butter Frozen Cheesecake

Love peanut butter? Love chocolate? This peanut butter cup cheesecake is the ultimate dessert for the peanut and chocolate fanatics in your life.

Course: Dessert
Author: Jemma Andrew-Adiamah
For the base:
  • 200 g unsalted cashew nuts
  • 3 tbsp rolled oats
  • 2 tbsp coconut oil
  • 6 Medjool dates
For the cheesecake:
  • 1 tub of yoomoo vanilla frozen yoghurt
  • 2 tbsp cocoa powder
  • 2 tbsp smooth peanut butter
  • Handful of peanut butter centre chocolates
  1. In a food processor, blitz together all of the ingredients for the base of the cheesecake until a breadcrumb consistency forms. 

  2. Take the mixture and pour into a springform baking tin. Smooth down with a back of a spoon and freeze for 30 minutes.

  3. 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.

Top with the peanut butter chocolates and return to the freezer and chill overnight.
  1. To serve, remove from the tin before slicing.