Frozen Peanut Millionaire's Cheesecake
Frozen Peanut Millionaire's Cheesecake

Frozen Peanut Millionaires Cheesecake

Time
PREP: 40 mins
COOK: 2 hours
Difficulty
Bit Tricky
serves
Serves: 10

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?!

Frozen Peanut Millionaire's Cheesecake

Oaty biscuits, crushed

175g

Buttery baking spread*, melted

55g

Light cream cheese

300g

Peanut butter

80g

Dark chocolate (70% cocoa solids), melted

80g

*Recipe based on 70% fat buttery baking spread

You will also need…

18cm spring-form tin

Step 1 of 3

Frozen Peanut Millionaire's Cheesecake

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

Frozen Peanut Millionaire's Cheesecake

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

Frozen Peanut Millionaire's Cheesecake

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.

Have you tried making this delicious recipe yet?

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