Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Cuisine: British
Ingredients: For the base:; 200 g gluten free digestive biscuits crushed; 100 g dairy free spread melted; For the middle layer:; 225 g dairy free cream cheese; 110 g icing sugar; 180 g dairy free whipping cream; 190 g smooth peanut butter; For the topping:; 120 g dairy free whipping cream; 1 tbsp dairy free dark chocolate chopped

Fiona @ Free From Favourites @freefromfavourites

Edinburgh, Scotland

Gluten, Dairy & Egg Free

Fiona @ Free From Favourites @freefromfavourites

Edinburgh, Scotland

Gluten, Dairy & Egg Free

Saved

Ingredients

For the base:
200 ggluten free digestive biscuits crushed
100 gdairy free spread melted
For the middle layer:
225 gdairy free cream cheese
110 gicing sugar
180 gdairy free whipping cream
190 gsmooth peanut butter
For the topping:
120 gdairy free whipping cream
1 tbspdairy free dark chocolate chopped

Saved

Steps

1

Preheat the oven to 160 oC
Grease a 7" round flan tin
Mix together the crushed biscuits and melted spread
Press into the flan tin base and up the edges
Bake in the oven for 12 minutes and then set aside to cool
2

Whisk the dairy free whipping cream until light and fluffy
Whisk in the icing sugar, peanut butter and dairy free cream cheese
Spread on the cooled biscuit base
3

Top with more whipped cream and flaked dark chocolate
Chill in the fridge for 2 hours before serving