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Chocolate Peanut Cheesecake
Posted on August 1, 2025
Chocolate Peanut Cheesecake
Filling:
- 18 oz dairy-free cream cheese
- 1/4 cup peanut butter
- 5 oz dark chocolate (melted)
- 3/4 cup powdered sugar
- 1 cup dairy-free heavy cream
- 3 oz Doisy and Dam Vegan Chocolate Peanut D&Ds (crushed)
Base:
- 10 oz biscuits of choice
- 5 oz dairy-free unsalted butter (melted)
- Line and grease an 8-inch springform pan.
- In a food processor, blitz the biscuits into a fine crumb. Pour in the melted butter and mix until combined.
- Press the biscuit crumb into the baking tin and place it in the fridge while you make the filling.
- In a stand mixer or with an electric whisk, combine the cream cheese, peanut butter, and powdered sugar. Once combined, whisk in the melted chocolate.
- In a separate bowl, whip the heavy cream until firm peaks form.
- Gently fold the whipped cream into the cream cheese mixture, then fold in the crushed D&Ds.
- Pour the cheesecake filling over the biscuit base in the baking tin, spreading it evenly.
- Chill in the fridge for at least 5 hours.
- Serve with a dusting of cocoa powder and some extra D&Ds on top.
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