Supersize your day with this huge cheesecake version of the classic Reese’s peanut butter chocolate cups!
Been seeing a lot of ‘supersized chocolate bars’ all over Youtube, and I wanted to make my own supersized treat – but with a cheesecake twist! 🙂 Hope you like this!
This is a chocolate shortbread tart with peanut butter cheesecake filling, topped with chocolate ganache!
(for the shortbread tart crust)
- 100g plain flour
- 30g cocoa powder
- 40g icing sugar
- 115g cold butter, cubed
(for the peanut butter cheesecake)
- 30g caster sugar
- 100g cream cheese
- 100g double cream
- 1/2 tsp vanilla extract
- 3 tbsp peanut butter
(for the chocolate ganache)
- 100g double cream
- 80g chopped milk/dark chocolate
- 8 inch tart pan
- To start the tart crust, whisk the plain flour with the icing sugar and cocoa powder until combined. Add in the cold butter and mix it in with the tips of your fingers until it becomes a nice sticky dough. Alternatively, you can blend all of this in a blender.
- Place shortbread tart dough in the fridge to firm up for 15 minutes and then roll it out and place it into the tart pan. Press the dough into the edges of the tart pan so that it takes on the nice ridged edges and shape of the pan.
- Place the tart pan in the freezer for 15 minutes and while this is in the freezer, you can preheat the oven to 220C.
- Bake tart crust for 15 minutes
- While the tart crust is cooling, you can go on to make the cheesecake filling.
(If you’d prefer to make this a no-bake dessert, you can simply add crushed biscuits, melted chocolate and melted butter to make the base and set it in the fridge for about an hour before adding in the cheesecake. See my previous recipes to find out the exact measurements!)
- In a bowl, whisk the caster sugar, vanilla extract and cream cheese for 3-5 minutes until smooth and creamy. Add in the double cream and whisk until firm. Add in the peanut butter and whisk.
- Place the cheesecake into the cooled tart crust and place in the fridge for about 3-5 hours until it firms up.
- For the chocolate ganache, heat the cream until just about to boil, and then pour over the chopped chocolate. Leave it for a few minutes before stirring and combining the chocolate and cream. Alternatively, you can microwave the mixture at 10 second intervals until thoroughly combined.
- Pour chocolate ganache over the cheesecake until it just reaches the top of the tart crust. Be careful not to let it overflow!
- Set in the fridge for another 6 hours/overnight to allow the chocolate ganache to set completely.