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Chocolate peanut butter cheesecake in a glass
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Indulge in decadent dark chocolate, crunchy peanut butter, and creamy cheesecake in one heavenly dessert.
Ingredients:
  • 82.50 ml roasted unsalted peanuts
  • 112.50 gm sugar
  • 62.50 gm water
  • 63.13 gm thickened cream
  • 110g dark chocolate melts
  • 250g block cream cheese, softened
  • 59.40 gm brown sugar
  • 85.80 gm crunchy peanut butter
  • 3.00 gm gelatine, dissolved in 1/4 cup boiling water
  • 126.25 gm thickened cream, extra, softly whipped
Instructions:
  • Arrange the peanuts in a single layer on a baking sheet lined with parchment paper.
  • In a saucepan, simmer sugar and water until sugar dissolves. Let it bubble into a golden caramel without stirring. Remove from heat and drizzle over peanuts. Let it cool to harden.
  • In a saucepan, heat the cream until it almost boils. Pour the hot cream over the chocolate and stir until it melts into a smooth mixture. Allow it to cool a bit before using.
  • Using an electric mixer, blend PHILLY and brown sugar until smooth. Add gelatine, followed by peanut butter. Gently fold in the whipped cream.
  • Prepare the peanut brittle by finely crushing half in a food processor. (Break the remaining brittle into pieces for decoration.) Divide half of the crushed brittle between the serving glasses. Fill each glass with the PHILLY mixture using a piping bag or spoon. Drizzle with chocolate sauce and sprinkle the remaining crushed brittle on top. Finish off by decorating with the brittle pieces. Serve immediately.

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