Delicious peanut butter cheesecake recipe using Swiss Creamy Peanut Butter and drizzled with Swiss Hazelnut Spread
Peanut Butter Cheesecake Pops
Servings: 15
Ingredients
- 4 egg yolks
- 2 cups milk
- 2 cups sugar
- 2 cups Swiss peanut butter
- 1 lb cream cheese
- 1 litre heavy whipping cream
- 2 tbsp gelatin
- 1 cup Swiss Hazelnut Spread
Instructions
- Place room temperature cream cheese and peanut butter in a bowl mix until combined.
- In separate bowl add egg yolks and sugar whisk until combined
- In a pot add milk, when milk is hot/boiling slowly stream into egg mixture.
- Gradually add peanut butter and cream cheese mixture to egg and milk mixture.
- Once incorporated allow to cool.
- While your mixture is cooling bloom gelatin, then melt in microwave.
- Once melted add to peanut butter mixture and allow to cool.
- Whip heavy cream to stiff peaks and fold into peanut butter mixture.
- Once fully incorporated, pipe into moulds or pan and freeze.
- Decorate once frozen.
Notes
Tried this recipe?Let us know how it was!
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