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RICH truffley ganachey top, a crunchy peanut butter cookie base! I'm a huuuuge peanut butter fan, love the salty sweet flavor! This desert is for all my fellow peanut butter lovers :)

I think its one of my absolute favorite deserts right now! Enjoy my friends, enjoy!!

Serves: 14 pieces or mini cheesecakes

Prep time: 5 minutes

Cool time: atleast 2 hours

Total time: 2 hrs 5 minutes

🥗 I N G R E D I E N T S


400G cookies ( I used simple mills but you can either use my homemade cookies or any cookies of your choice)

1/2 cup peanut butter

1 tbsp coconut oil


2 cups (300g) chocolate chunks or chips of choice

1 cup coconut cream

🌿 T H E M A G I C

  1. In a food processor, add the cookies and pulse till its ground into fine crumbs, add the peanut butter and coconut oil and pulse again till it combined, it will be sandy texture

  2. Press base into your tin of choice, i used mini cheesecake moulds but you can make it in a baking tray or a spring form cake tin, whatever shape you have or fancy it works with all of them, just make sure you can push up the base or springform! I kept the base quite thick, in my mini cheesecake tray i used about 1 tbsp of the base mix per mould.

  3. Place base in fridge while you make the ganache/truffle topping

  4. Heat the coconut cream in a pan, once hot turn off the stove and add in the chocolate, keep stiring till all the chocolate melts and it becomes thick velvetty goodness!

  5. Pour into your tin

  6. If you fancy you can swirl a little peanut butter on top of each one for decor if you, just take a small amount of your runny peanut butter, pour it on top and give it a swirl around with a toothpick or knife.

  7. Place in fridge for at least 2 hours before serving

♡ Sprinkle some joy, say a prayer of gratitude and serve with love

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