Peanut Butter, Chocolate and Toffee Cheesecake


by: KarenC

Valentines Day was coming up and I wanted to treat my partner to something special, these 3 ingredients are his favourites.


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serves: 12

180g Cream cheese

100ml double cream

1 tablespoon of peanut butter smooth

60g Icing Sugar

1 tsp vanilla essence

13 Digestive Biscuits

50ml butter melted

2 tbsp Toffee Sauce

12 chocolate buttons or shapes of your choice

Nutrition Facts
Peanut Butter, Chocolate and Toffee Cheesecake

Servings Per Recipe: 12

Amount per Serving

Calories: 134

  • Total Fat: 10.6 g
  •     Saturated Fat: 6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 30 mg
  • Sodium: 118.5 mg
  • Total Carbs: 8.1 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 5.9 g
  • Protein: 1.7 g

how is this calculated?

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1.  Melt butter in a pan

2.  Put digestive bicuits into a food processor and blitz, add in melted butter and mix

3.  Put some muffin cases into a muffin tin and scoop digestive mix about 2 tbsp into cases and press down

4.  Refrigerate for about 20-30 mins

5.  Meanwhile mix cream cheese, peanut butter and icing sugar together

6.  In a separate bowl mix double cream and vanilla until you get soft peaks

7.  Fold in cream cheese and cream mix together

8.  Spoon mixture into muffin cases and top with toffee sauce and a chocolate button.

9.  Refrigerate overnight or a min of 12 hours. Serve

Cooks' note:
You can add the toffee sauce and chocolate button just before serving if you like.

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