Peanut Butter Chocolate Pretzel Cheesecake

Occasionally we all need a treat. And this is as treat-y as they get. A little bit salty, a lot sweet and very rich! It takes about 10 minutes to whip up and is guaranteed to put smiles on faces and groans in bellies (*disclaimer-also the possibility of gout)
Ingredients for 3 or 4 cheesecakes (depends how generous you’re feeling)
1 bag of chocolate pretzels (I got the Cadburys one’s which are 110g, M&S also do some. Or just plain pretzels/digestive biscuits if you’re feeling less decadent)
A good knob of butter
300g cream cheese
3 big tbsp. of smooth peanut butter
4 big tbsp. of icing sugar

Blitz the pretzels in a blender (or go old skool with a rolling pin and elbow grease). Melt the butter over heat. When the butter has melted, mix it into the pretzel crumbs and then evenly distribute between glasses (I used tumblers. You could use dessert bowls, cups or even make a big one in a baking tin). Refrigerate until firm.

Mix the cream cheese on it’s own in a big bowl (just to loosen it up a bit), add the peanut butter and mix. Then add the icing sugar and mix. It’s probably a good idea if you add the icing sugar a tbsp at a time so you can adjust to your own taste-I like super sweet & super rich, others…not so keen…

Distribute evenly between the glasses and refrigerate for at least a few hours (I did mine overnight). I also melted some dark chocolate, blobbed it on greaseproof paper and refrigerated until set for a little decoration.

Voila- (prepare for that “I wish I hadn’t eaten everything but I couldn’t help it feeling”)

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