If you are crazy for peanut butter, and a sucker for anything even remotely lemon-y or, well – I’m not even gonna bother asking if you’re a fan of chocolate because… Yeah.
But if the first two apply. Then THESE. ARE. FOR. YOU. Like, hear me: they are life changingly, for yooouuuuu.
In a packet of sweets I will always reach the yellow wrapped one. And in any universe I will always reach for the peanut butter without any special occasion needed. Meanwhile on most at-home afternoons I’ll usually be reaching for some type of chocolate, so its no surprise that these three flavour worlds finally got to meet on afternoon day last week. I’ve also recently started to put lemon curd on absolutely everythingggggg, so it only seems fitting that these little cheesecake pots can justify my new favourite addiction…
But have you ever put this combination together before? I had never thought about it until, um… so basically I was eating chocolate caramel popcorn granola with yogurt. I topped it with peanut butter (as you do)… Anddddd there was just this beckoningly yellow jar of lemon curd still sitting out from the morning. And bam, there you have it. A perfectly decent explanation.
Fast forward, we go on to replace the yoghurt with a low fat cream cheese (you can get away with it so…), we whip that batter up and vooooillla here we have the perfect, citrusy-nut masterpiece to then top with a thousand grated chocolate sprinkles! Cheesecake cheat/win. You’re welcome.
Using low fat cream cheese means you can eat this glass of yum after dinner on an almost full stomach. It also means you can call them healthy/fat free or whatever (I dunno about you, but peanut butter is healthy so I never question the fat content muaha). I meant to add 2-3 T of heavy cream to this recipe so that the pb cheesecake would get all huge and whippy and basically double in size… but we didn’t have any in and it was raining sooo… I made it without and had (what looks like, but definitely isn’t) a tiny layer of pb cheesecake as a result – but if you add the cream you will get the kind of creamy silky whippiness that takes up 3/4 of your glass!*
The lemon is really refreshing and the chocolate ratio is jusssst right. Using full fat cream cheese would be pretty sickly I’d imagine, since the peanut butter is so heavy on its own… But it’s still something that I for one would definitely still be in favour of 😉
I love these so much because they are the kind of things you can quickly fix together, and just throw them in the freezer for 20 mins before devouring them straight away! Because I designed these as a kind of flavour ‘trial’, they are also really easy to make in individual servings, or just for say 2 people.
Oh and did I mention that the base = a buttery mound of gingersnap biscuits? Lemon and ginger. (plus peanut butter and chocolate). Match made in heaven, I tell ya.
Say helloooooo to your new favourite way to eat lemon curd:
Makes 2 cheesecake glasses:
- 2 x T Salted butter, melted.
- 6 x Ginger nut/ginger snap biscuits, crushed. Make it 8 biscuits and 3 x T butter if you like a thicker butter base at the bottom of your glass.
- 6 x heaped T Low fat cream cheese
- 3.5 heaped T White sugar (You can add more if you want, but the topping is quite sweet so it might get too sickly if you do)
- Sprinkling of icing sugar (Don’t worry about this if you haven’t got it on hand, but it smoothens the cheesecake layer that bit more)
- 1 x tsp Vanilla extract
- 2 x T heavy cream (optional, read above*)
- 2.5 x heaped T Smooth peanut butter
- 3 x heaped T Lemon Curd, microwaved for about 35 seconds until ‘melted’.
- 40g ++ of chocolate chunks, chips or gratings (or all 3!!)
- Optional: Mini lemon meringues.
- Combine the crushed ginger nuts with the 2 x T melted butter. Divide the crushed + buttered biscuits between two clear serving glasses, sprinkling a few chocolate chips over the biscuits in each glass
- In a bowl, whip the cream cheese with the sugar will combined. Add the peanut butter and vanilla.
- Add the heavy cream, whipping and whipping it until the pb cheesecake batter grows a little in size. Dollop the cheesecake layers over the biscuit bases, dividing the mix evenly between the two glasses.
- Melt the lemon curd in the microwave, before pouring over the cheesecakes.
- Throw on the rest of the chocolate chunks/gratings + add the mini meringues if using.
- Freeze for 20 minutes if you’re impatient, or put in the fridge for an hour and a half before enjoying
Brb just gonna rescue take-two from the freezer…