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Peanut Butter Popcorn Mini Cheesecakes

Peanut butter lovers unite! We absolutely adore peanut butter and think it goes with, well, about everything! If you're a fan, like us, we're sure you'll love this peanut butter popcorn cheesecake recipe. Made with our Peanut Butter gourmet popcorn and a tasty layer of caramel, it's the perfect treat for the whole family. Super fun to make with kids, or to enjoy with friends and family!

 

peanut butter popcorn cheesecake

 

Makes 6 mini cheesecakes

Ingredients
For the Flapjack base:
170g Unsalted Butter
85g Golden Syrup
100g Soft Dark Brown Sugar
100g Oats
70g Peanut Butter Popcorn


For the Baked Cheesecake Layer:
450g Cream Cheese
60g Golden Caster Sugar
60g Sour Cream
2 Eggs
15g Plain Flour
A pinch of Salt
100g Carnation Caramel


For the Biscuit Topper:
62g Plain Flour
35g Caster Sugar
1tsp Vanilla Extract
75g Plain Flour


Method

  • Preheat the oven to 170˚C fan. Lightly grease 6 individual moulds and set aside.

  • In a medium saucepan, melt together the butter, golden syrup and sugar. Once melted, take off the heat and add the oats and popcorn. Beat to combine. Set aside.

  • In a large bowl, mix together the cream cheese, sugar and sour cream. Beat in the eggs, flour and salt until combined.

  • Place your prepared moulds onto a baking tray. Spoon your cooled flapjack mixture into the base of the moulds and press down with the back of a spoon. Top with the cheesecake mixture. Repeat this step until you have 6 individual cheesecakes.

  • Gently tap the tray onto your workspace to remove any air bubbles.

  • Bake in the preheated oven for 15 minutes.

  • Leave to cool on the tray for 10 minutes before removing from their moulds.

  • To make the biscuit topper, cream together the butter and sugar in a medium sized bowl. Beat in the vanilla and fold in the flour. Turn out onto a lightly floured worktop and roll until a couple of cm thick.

  • Using a cookie cutter, stamp out shapes until all of the dough has been used. Bake in the oven at 160˚ for 8-10 minutes or until slightly golden. Remove from the oven and allow to cool completely on a wire cooling rack.

  • Decorate as desired.

  • To assemble, drizzle a spoonful of caramel over the top of your baked cheesecakes. Stick your biscuit squirrel on top of the caramel.

 

This recipe was created by Rebecca, aka @rebakermae on socials!
Website: https://rebakermae1.wordpress.com/

Make sure to check out her other recipes for more super tasty treats!

Did you make this recipe? We'd love to see it! Make sure to tag us at @popcornshed #popcornshedcreations on your favourite social media channel!

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