Medjool Date & Peanut Butter No bake Cheesecake
Ingredients:
(Makes 2 servings)
1/4tsp olive oil
6 large Medjool dates, destoned and roughly chopped
4 tbsp freshly boiled water
30g dark chocolate, melted
80g oat biscuits, broken into fine crumbs
60g peanut butter
170g low strength mascarpone cheese
75g ready to use caramel
Method:
Prep time: 30 minutes, Chill time: 4hrs
1. Firstly, rub the base and sides of a 12cm loose base cake tin with olive oil, then line the cake tin with baking paper. Put to one side.
2. Place the Medjool dates in a small heatproof bowl, pour over the boiled water and cover. Leave to soak for 2-3mins before stirring the dates until they become a paste. Put to one side and allow to completely cool.
3. Now take a mixing bowl, add the crumbled biscuits and melted chocolate. Combine until you have an even mixture. Empty the mixture into the lined cake tin, spread evenly and press down with light pressure.
4. Spread the peanut butter over the biscuit base. Now place in the freezer for at least 1hr.
5. Take a larger mixing bowl, add the mascarpone, caramel and the cooled date paste and combine to make an smooth mixture.
6. Remove the cake tin from the freezer. The peanut butter layer should be nice and firm. If not, return to the freezer until it is. Now spread the date and cheese mixture over the peanut butter layer. Grate some extra dark chocolate over the top and return the cheesecake to the fridge for a minimum 2-3hrs before serving.
7. Push gently upwards on the bottom of the cake tin to prise the finished cheesecake out of the tin. Remove the baking paper and the metal cake base.