ALL · Cakes and Biscuits · Desserts

Peanut Butter, Chocolate and Toffee Cheesecake

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Valentines Day was slowly arriving and I wanted to treat my other half with something different but something I know he would enjoy…his favourite flavours for desserts are peanut butter, chocolate and toffee, so I decided to make some cheesecakes combining all the flavours. It was absolutely delicious!

Makes 12 Mini Cheesecakes

180g Cream cheese
100ml double cream
1 tablespoon of peanut butter smooth
60g Icing Sugar
1 tsp vanilla essence
13 Digestive Biscuits
50ml butter melted
Toffee Sauce of your choice – loads of squeezes
12 chocolate buttons or shapes of your choice

 

  1. Melt butter in a pan
  2. Put digestive biscuits into a food processor and blitz, add in melted butter and mix
  3. Put some muffin cases into a muffin tin and scoop digestive mix about 2 tbsp into cases and press down.
  4. Refrigerate for about 20-30 mins
  5. Meanwhile mix cream cheese, peanut butter and icing sugar together    DSC_0064.NEF
  6. In a separate bowl mix double cream and vanilla until you get soft peaks
  7. Fold in cream cheese and cream mix together
  8. Spoon mixture into muffin cases and top with toffee sauce and a chocolate button.
  9. Refrigerate overnight or a min of 12 hours. Serve

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Nutrition Facts
Peanut Butter, Chocolate and Toffee Cheesecake

Servings Per Recipe: 12

Amount Per Serving

Calories: 134

  • Total Fat: 10.6 g
  •     Saturated Fat: 6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 30 mg
  • Sodium: 118.5 mg
  • Total Carbs: 8.1 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 5.9 g
  • Protein: 1.7 g
ALL · Cakes and Biscuits · Snacks and nibbles

Toffee and Chocolate Shortbread with Pecans

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Having my breakfast this morning and sitting looking at the very wet and windy weather through the window, my thoughts were of feeling cosy and warm this afternoon, so I decided I wanted a nice bit of cake to go with my fresh warm coffee. Looking in my cupboards I saw Toffee Sauce and Chocolate and came up with this wee bit of delightful heaven. Cake, Coffee and a Comfy Couch on a rainy day, canny beat it!

Makes 15 squares

110g unsalted butter

105g Soft Brown Sugar

1 tsp Vanilla Essence

130g All purpose Flour

Pinch salt

150g chocolate (dark or milk)

30g Pecans – chopped

 

1. Preheat oven to 180 deg.     20151114_102920

2. Line a 20cm baking tin with foil and grease.

3. Mix with an electric mixer the butter, sugar and vanilla until smooth

4. Then mix in the flour and salt and mix until combined but not too stiff.

5. Pour mixture into the baking tin and with a spatula evenly spread out. 20151114_100801

6. Place on middle shelf in oven for about 20 minutes until golden brown.

7. Meanwhile, chop up chocolate into small bits, and chop pecans too.

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8. Once base is ready, pour chocolate bits evenly over and put back into oven for 1-2 mins until melted, remove and spread evenly.

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9. Top with the pecans and allow to cool. Once cool put into fridge to set chocolate (approx 1 hour)

10. Cut into small squares and serve. YUMMY!

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I had some toffee sauce and decided to drizzle over squares which added extra flavour.

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ALL · Cakes and Biscuits · Desserts

Mini Cheesecakes

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I love cheesecake and wanted to try making my own, but I couldn’t decided on the flavour….so I just made all the flavours I like, they turned out amazing…very tasty. My sister and her fiancee came over for dinner and my sister loved them, unfortunately her fiancee didn’t like cheesecake…..to my partners delight…more for him…lol!

There is nothing better than spending an afternoon or night in the kitchen, listening to music and making some amazing food!  Oh, and a wee cheeky glass of vino too! 🙂

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Makes 20 mini cheesecakes

Basic Cheesecake Base:-

20 Digestive Biscuits – use a mixer to crush them or put in a plastic bag and bash with a rolling pin.

120g butter, melted on hob

1. pour butter into biscuits and mix together until all crumbs are coated.

2. Press into cake cases in a muffin tray and chill in fridge for about 15-20 mins.

Cheesecake mix:-

300g soft cheese, I used Philadelphia (use full fat only, low fat might stop the mixture setting properly)

150ml double cream

85g icing sugar

1 tsp vanilla essence or 1 vanilla pod

  1. Mix cream cheese and icing sugar together in a bowl
  2. In a separate bowl whisk double cream and vanilla together until soft peaks form.
  3. Add cream mixture into cheese mixture and fold together.

Vanilla Cheesecake:-

Spoon mixture into cake cases and chill overnight in fridge – minimum 12 hours. I served these with some raspberry coulis. Yummy!

Hazelnut and Chocolate Cheesecake:-

Crush some ferrero rocher, save some for topping. Mix into the cream cheese mix and spoon into cake cases.

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Banoffee Cheesecake:-

1 Banana sliced, fry in a pan with knob of butter until slightly golden in colour then place slices on top of biscuit base in cake cases.

Spoon on top of banana the cream cheese mixture. I then served with some toffee sauce on top. Yummy!

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I finished off the meal with a lovely liqueur coffee in my new cups and saucers. I used Disaronno but you can use whatever you like.

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