Peanut caramel cheesecake

Recipe by

Peanut caramel cheesecake

Prep time
10 minutes
Cooking time
10 minutes

Creamy. Indulgent. Nutty. Go on, you know you want to…

  • 200g smooth Peanut butter
  • 100g Condensed milk
  • 100mls skimmed milk
  • 300mls Double Cream (whipped
  • 300mls Cream cheese
  • 100g caster sugar
  • 50g butter
  • 25g double cream
  • Nairn's Rough Oatcakes

Method for caramel sauce (The caramel sauce can be bought if you are short of time)

Melt the sugar in a non-stick pan until golden and caramel

Add butter

Add cream

Simmer for 3 minutes and pass through strainer

Chill and use as required.

Method for cheesecake mix

Boil the condensed milk with the peanut butter and skimmed milk for 3 minutes

Allow to cool completely

Whisk the peanut butter and the cream cheese together until completely incorporated

Fold the cream cheese mixture through the whipped cream and chill for 2 hours

Either pipe on top of each oatcake or use a spoon to do fancy quenelle to impress your friends

Drizzle over the caramel sauce and serve immediately.

this cheesecake mix can be made and stored in the refrigerator for up to 4 days

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