Healthy Mini Chocolate and Peanut Butter Cheesecakes
Ingredients
Chocolate and peanut base
- 45g or 1/2 cup @momafoods Jumbo Porridge Oats
- 1 tsp @naturya Cacao Powder
- 2 tsp @sweetfreedomuk Light Syrup
- 1 tbsp @linwoodshealthfoods Milled Flax Seed mixed with 2 tbsp Cold Water
- 1 tbsp @pipandnut Smooth Peanut Butter
Peanut butter cream cheese topping
- 180g or 3/4 cup @nushfoods Natural Cream Cheese
- 3 tbsp @sweetfreedomuk Light Syrup
- 6 tbsp @pipandnut Smooth Peanut Butter
Topping
- @miiro_uk Crisp Chocolates with a Peanut Heart
Preparation
Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
Mix the milled flax seed with the cold water and set aside for 5 minutes.
Mix together the rest of the chocolate and peanut base ingredients and add in the flax seed mixture.
Firmly press the mixture equally into a cheesecake mould tray or ramekins, dividing by 6 for mini cheesecakes or 3 for regular size cheesecakes.
Bake on the middle shelf of the oven for 12 minutes.
Allow to cool completely.
In a blender, blend together all the peanut cream cheese topping ingredients.
Once the bases are cool, top them with the peanut cream cheese mixture, dividing the mixture equally.
Allow to set in the fridge for 3-4 hours before removing them from the moulds or tray.
Top with MiiRO Crisp Chocolates with a Peanut Heart before serving.
