Peanut Butter Chocolate Chip Cheesecake

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!

A reduced fat lighter version peanut butter chocolate chip cheesecake dessert which is still indulgent and wickedly creamy!

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!

A reduced fat lighter version peanut butter chocolate chip cheesecake dessert which is still indulgent and wickedly creamy!

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!

A reduced fat lighter version peanut butter chocolate chip cheesecake dessert which is still indulgent and wickedly creamy!

So, enough said.

Here’s how we put together this amazing chocolate treat. 😀

5 from 2 votes
A reduced fat lighter version peanut butter chocolate chip cheesecake dessert which is still indulgent and wickedly creamy!
Print
Peanut Butter Chocolate Chip Cheesecake
Prep Time
30 mins
Cook Time
3 hr
Total Time
3 hr 30 mins
 
A reduced fat lighter version peanut butter chocolate chip cheesecake dessert which is still indulgent and wickedly creamy!
Course: Pudding
Servings: 12
Calories: 653 kcal
Author: neil@neilshealthymeals.com
Ingredients
For the base:-
  • 300 g reduced fat chocolate sandwich biscuits broken up
  • 75 g unsalted butter softened
For the filling:-
  • 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
For the topping:-
  • 300 ml reduced fat double cream
  • 400 g plain chocolate broken into pieces
Decoration:-
  • 20 g dark chocolate chips
Instructions
  1. Pre-heat oven to 160C Fan.
To make the base:-
  1. Grease the inside of a 20cm loose-bottom deep cheesecake tin and line the base with baking parchment / greaseproof paper.
  2. Blitz the chocolate sandwich biscuits and butter together in a blender or food processor to form a breadcrumb consistency.
  3. 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.
To make the filling:-
  1. 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.
  2. 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.
  3. 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.
To make the topping:-
  1. 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.
  2. 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.
  3. Decorate the top of the ganache evenly with the dark chocolate chips and then refrigerate for at least 4 hours before serving.
Recipe Notes

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.

Nutrition Facts
Peanut Butter Chocolate Chip Cheesecake
Amount Per Serving
Calories 653 Calories from Fat 425
% Daily Value*
Total Fat 47.2g 73%
Saturated Fat 23.5g 118%
Cholesterol 139mg 46%
Sodium 399.2mg 17%
Total Carbohydrates 47.3g 16%
Dietary Fiber 3.2g 13%
Sugars 33.7g
Protein 16.9g 34%
Vitamin A 0%
Vitamin C 0%
Calcium 28%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

A reduced fat lighter version peanut butter chocolate chip cheesecake dessert which is still indulgent and wickedly creamy!

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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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!

Comments

  1. Oh good golly – this is…I just don’t have words…I think peanut butter and chocolate is a marriage made in heaven – and this cheesecake …this cheesecake is stunning …majorly drool inducing…heck yes to indulging every now and then!
    Hope the weather is wonderful for y’alls trip!
    Shashi at RunninSrilankan recently posted…Orange & Black Bean StewMy Profile

  2. I. Just. Died. This is Alex’s dream. Like a giant PB cup but even better. I’m not a huge cheesecake person, but this would definitely convert me. I love the chocolate chips in there–crucial for texture (you know that I am a texture junky). Everything else I eat today will pale in comparison!
    SHAKE OF THE FIST SLASH SLOPPY DOG KISS
    Susie @ SuzLyfe recently posted…Slim Lizzy’s Cocktails Review and Hibiscus Margarita Recipe!My Profile

    • neil@neilshealthymeals.com says:

      Lol, love it! Thanks Susie. Maybe you could make this for Alex’s birthday or something like that? It’s a winner! 🙂

      I think it would convert you too, because when you bite into the peanut butter center you just get that little soft crunch of those yummy chocolate chips. Nom Nom Nom 😉

  3. My mouth is salivating from these photos. Thank you for that. Haha.

    • neil@neilshealthymeals.com says:

      Ha ha, thank you Alexis. I’m very happy that my pictures are having that effect. Can you imagine what it’s like for real 😉

  4. WOW is all I can say about this peanut butter and chocolate chip cheesecake Neil! I am definitely one to endorse the 80/20 rule and am glad you have something as naughty as this decadent cheesecake to share on the blog!
    Thalia @ butter and brioche recently posted…Blondie Cupcakes with Miso ButtercreamMy Profile

    • neil@neilshealthymeals.com says:

      I’m so glad you like it Thalia, thank you.

      That’s great that you are a follower of the 80/20 rule too. After all, we all deserve a little cake treat every now and then don’t we?

      Personally I’d happily eat your cakes all day long, but then that just wouldn’t be 80/20 rule would it? 😉

  5. OMG! Just HAVE to try this one!!! The combination of cheesecake, chocolate, peanut butter AND “healthy”??!!? How is that even posible??!?

    • neil@neilshealthymeals.com says:

      Thanks for your comment Anette. 😀

      It’s a delicious combination, but it’s not healthy. It’s only “healthier” than other variations I’ve had.

      If you read the https://neilshealthymeals.com/the-8020-rule/ section you’ll see all about how you can have treats like this as long as you fit it into an 80/20 healthy living lifestyle.

      • Well, I you can see I wrote “healthy” to point out that it is not all healthy ;o) And I get it; as long as you eat clean/healthy 80 % of the time, you can have your cake to. I like that idea!

        • neil@neilshealthymeals.com says:

          Hi Anette, thanks for your reply.

          Yes, you’ve absolutely got it there. Eat clean/healthy for 80% of the time and you “really CAN have your cake and eat it”.

          I hope you find everything else here of use to you. Please feel free to subscribe. 🙂

  6. Noni Robnett says:

    I would like this recipe in US measurements.

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