Chocolate Chip Peanut Butter Cup Cheesecake
It may be cold outside, but I still love a nice cold piece of ice cream cake when sitting inside all wrapped up under a blanket! This simple cake is the perfect balance of chocolate and peanut butter….plus it’s homemade! It would be the perfect dessert for the upcoming holidays!
Chocolate Chip Peanut Butter Cup Ice Cream Cake Print Prep time 6 hours Total time 6 hours Author: Sarah Recipe type: Dessert Serves: 6 slices Ingredients
- BOTTOM LAYER
- ½ cup chocolate peanut powder
- ¼ cup dark chocolate cocoa powder
- 2 tbs coconut oil, melted
- 4-5 tbs milk
- pinch salt
- 1 tbs dry sweetener
- MIDDLE LAYER
- 1½ cup nonfat greek yogurt
- ½ cup regular peanut powder
- 2-3 dry sweetener
- chocolate chips, if desired
- TOP LAYER
- ¼ cup milk chocolate chips
- 1 tsp coconut oil
- DECORATIONS
- peanut powder
- peanut butter cups
Instructions
- Line an 8in spring form pan with parchment paper
- Combine all ‘bottom layer’ ingredients
- Press into bottom of pan
- Place in the refrigerator
- Mix together ‘middle layer’ ingredients
- Remove base from refrigerator and evenly spread greek yogurt mixture on top
- Place in refrigerator for 1 hour
- Melt remaining chocolate chips and coconut oil
- Spread evenly over top of greek yogurt layer
- If decorating, mix together 2 tbs plain peanut powder + water until peanut butter consistency is reached.
- Place in a pastry bag or ziploc and decorate as desired
- Top with peanut butter cups
- Place in freezer for 4+ hours
- Before eating, remove from the freezer and allow to sit for 5 minutes
- Slice with a knife that has been run under warm water
- Enjoy!
Nutrition Information Serving size: 1 slice Calories: 223 Fat: 11g Carbohydrates: 21g Sugar: 7g Sodium: 210mg Protein: 15g 3.2.2925
Items Used In This Recipe:
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