This peanut butter chocolate chip cheesecake is a piece of heaven. Indulgent, sweet and creamy. A mouthwatering chocolate biscuit base topped with delicious chocolate chips and peanut butter then finished with a velvety chocolate ganache!
Why Is This Peanut Butter Chocolate Chip Cheesecake On a Healthy Food Site?
Neil, isn’t this a “healthy” food site?
Yes it is. Mainly.
Remember we follow the 80/20 rule here.
That means we eat healthily for the majority of the time, we have regular exercise routines and we treat ourselves accordingly.
And today we are treating ourselves to this beautiful creation!
Even then, this is a reduced fat and lighter version peanut butter chocolate chip cheesecake dessert, using lower fat ingredients. But it’s still indulgent and wickedly creamy!
I made a few batches of this peanut butter chocolate chip cheesecake to check the consistency was right.
It’s just as well this cheesecake is freezable otherwise it would be so tempting to eat more than one portion at a time!
But no, as soon as it’s made portions are put into the freezer, that way temptation is removed.
As you can imagine the freezer is now filled with portions of this cheesecake.
Great for having a cheesecake ready for entertaining!
And lucky for anyone who comes to visit soon!
If you’re impressed with this and you’re looking for some other cheesecake recipes to try, how about my banoffee cheesecake or my strawberry whisky cheesecake? Both are superb and great for entertaining too!
So, enough said.
Here’s how we put together this amazing chocolate treat. 😀
- 300 g reduced fat chocolate sandwich biscuits broken up
- 75 g unsalted butter softened
- 400 g low fat soft cream cheese
- 4 medium eggs
- 100 g soft light brown sugar
- 200 g reduced fat smooth peanut butter
- 120 ml reduced fat double cream
- 100 g dark chocolate chips
- 300 ml reduced fat double cream
- 400 g plain chocolate broken into pieces
- 20 g dark chocolate chips
- Pre-heat oven to 160C Fan.
- Grease the inside of a 20cm loose-bottom deep cheesecake tin and line the base with baking parchment / greaseproof paper.
- Blitz the chocolate sandwich biscuits and butter together in a blender or food processor to form a breadcrumb consistency.
- Press this mixture into the base of the tin to make an even layer. Chill in the refrigerator for at least 20 minutes and prepare the filling.
- Put the soft cheese, eggs, sugar, peanut butter and cream into a blender or food processor and blitz to a creamy, evenly mixed consistency, then stir in the dark chocolate chips.
- Pour the mixture over the hardened biscuit base and then place in the centre of the oven for 45 minutes to 1 hour until the top feels set and dry, browned a little but not burnt.
- Remove and set the tin on a wire rack to cool, don’t worry that the filling mixture will drop a little, then chill in the fridge for at least 1 hour or overnight.
- Pour the cream into a saucepan, heat the cream gently until steam is coming off the top. Do not allow the cream to boil, then remove the saucepan from the heat and stir in the broken up plain chocolate until it has melted completely.
- When the chocolate ganache has cooled but not set pour the mixture over the top of the cooked cheesecake (that is still in the tin) and put aside for a few minutes to allow the ganache to settle.
- Decorate the top of the ganache evenly with the dark chocolate chips and then refrigerate for at least 4 hours before serving.
When serving, cut the cheesecake into 12 equal slices. It's best to freeze any leftover which helps to avoid the temptation of having more than one slice! Although the cheesecake will last about 3 – 4 days just refrigerated.
Folks there’s just one more recipe to go on Thursday and then I’ll be taking a break as Lynne and I head away into the Scottish Highlands, to Glencoe for a short holiday.
I’m really hoping that we can get some semi-decent weather and I can practice my photography and bring back some good photographs to publish. I guess we’ll just have to wait and see!
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