Chocolate peanut butter cheesecake in a glass

Use your favourite glasses or small jars to serve up these little cheesecakes (if you have jars with lids lids, you can even pack and carry these for a picnic dessert).

Chocolate peanut butter cheesecake in a glass. Credit: Everyday Gourmet with Justine Schofield

• serves

  8

• prep

  25 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 g block cream cheese, softened
• ⅔ cup caster sugar
• 100 g dark baking chocolate, melted and cooled slightly
• ½ cup whipped peanut butter (see Note)
• 1 cup thickened cream, softly whipped
• 16 chocolate biscuits, broken into pieces
• Banana, sliced, for serving
• Chocolate sauce, for serving

Instructions

1. Beat the cream cheese and sugar with an electric mixer until smooth. Divide into 2 bowls; stir the chocolate into 1 half and the peanut butter into the other. Fold half of the whipped cream into each bowl.
2. Place half of the biscuit pieces in the base of 8 serving glasses or jars. Spoon the chocolate mixture into the glasses, top with more biscuit and then the peanut butter mixture. Refrigerate until required.
3. Top each glass with banana and chocolate sauce before serving.

Note

Whipped peanut butter is available from a few specialist retailers; however, you can easily make your own – try this recipe or this vegan recipe.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.