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Chocolate Nut Cheesecake

An easy to make chocolate and nut cheesecake perfect for celebrations of all kinds, or just a Sunday pudding. Lots of possible variations too

What do I need to make a chocolate and nut cheesecake

A slice of chocolate and nut cheesecake on a white plate.

To make a 20cm cheesecake, you will need

Base
▢ 100 g digestive biscuits
▢ 50 g salted peanuts
▢ 50 g chocolate, plain
▢ 2 tbps vegetable oil
For the filling
▢ 250 g soft cheese, a Philadelphia type
▢ 2 eggs
▢ 1 egg yolk
▢ 100 g sugar, granulated
▢ 115 g natural yogurt
▢ 150 g salted peanuts
▢ 2 tbsp oil to turn the peanuts into peanut butter
For the Topping
▢ 125 g natural yogurt
▢ 50 g chocolate, plain, chopped
▢ 15 g granulated sugar

How do I make chocolate and nut cheesecake

several digestive biscuits on a tea-towel.

▢ Preheat the oven to 170°c/325F/Gas 3
Base
▢ For the base put the biscuits, nuts, chocolate (broken into chunks, or chopped), and oil in a food processor and mix together.
▢ Once the mixture comes together in a clump, take out of the processor and press it into the bottom of a 20cm round cake tin or 8″ square tin
▢ Chill this whilst you prepare the cheesecake.
Peanut Butter
Make a peanut butter by whizzing together 150g nuts with barely 2 tablespoons of oil until it is very smooth.
Cheesecake Filling
▢ For the filling place the soft cheese, eggs, and egg yolk along with the sugar, yogurt, and peanut butter into a food processor and mix until it is combined.
▢ Pour the filling mixture onto the cheesecake base
▢ Cook for an hour, checking after 50 minutes. The top should be golden-coloured and completely set.
▢ Click here to start a 50 minute timer
▢ Once the filling is cooked, take it out of the oven while you make the topping.
Topping
▢ Warm the yogurt, sugar and chopped chocolate in a saucepan over very low heat, just until the chocolate is completely melted and it looks like smooth, chocolate-y sauce.
▢ Spoon the topping over the top of the cheesecake.
Chill overnight
▢ Let the cheesecake cool at room temperature. Once the tin no longer feels warm, put into the fridge for several hours before serving, but ideally overnight.

What changes can I make

a pile of dark chocolate squares.

  • Base
  • change the biscuits for the base to ginger nuts, Biscoff, chocolate digestives or an oaty biscuit
  • change dark chocolate for milk or white chocolate
  • add cocoa powder instead of chopped chocolate to the biscuit base
  • change salted peanuts to salted cashews or any other nuts you have handy
  • use melted butter in place of the vegetable oil
  • Filling
  • use either 2 whole eggs and omit the egg yolk, or use 3 whole eggs
  • use light or dark brown Muscovado sugar in place of granulated
  • use thick Greek yogurt or even a flavoured yogurt
  • add orange zest or puree to the filling
  • Topping
  • use thick Greek yogurt or a flavoured yogurt
  • change dark chocolate for milk or white chocolate
  • put candied, dried or plain orange slices on top, or orange peel curls
  • serve with an orange compote, or orange ice cream
  • speckle with chocolate or multicoloured sprinkles

 

Other cakes you might like

Lemon Cheesecake

Yule Log

Carrot Cake

 

chocolate nut cheesecake

chocolate nut cheesecake

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course:
Snack
Cuisine:
English
batch cooking
,
cheap family recipes
Vegetarian
Servings: 4
Cost per portion 20p
Calories: 1059kcal
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Ingredients

  • 100 g digestive biscuits Asda smartprice
  • 50 g salted peanuts Asda smartprice
  • 50 g chocolate Asda smartprice, plain
  • 2 tbps vegetable oil

For the filling

  • 250 g soft cheese Asda smartprice
  • 2 eggs Asda cooks eggs
  • 1 egg yolk
  • 100 g sugar granulated
  • 115 g natural yogurt Asda smartprice
  • 150 g salted peanuts Asda smartprice
  • 2 tbsp oil to turn it into peanut butter

For the Topping

  • 125 g natural yogurt Asda smartprice
  • 50 g chocolate Asda smartprice, plain, chopped
  • 15 g granulated sugar

Instructions

  • Preheat the oven to 170°c/325F/Gas 3

Base

  • For the base put the biscuits, nuts, chocolate (broken into chunks, or chopped), and oil in a food processor and mix together.
  • Once the mixture comes together in a clump, take out of the processor and press it into the bottom of a 20cm round cake tin or 8" square tin
  • Chill this whilst you prepare the cheesecake.

Peanut Butter

  • Make a peanut butter by whizzing together 150g nuts with barely 2 tablespoons of oil until it is very smooth.

Cheesecake Filling

  • For the filling place the soft cheese, eggs, and egg yolk along with the sugar, yogurt, and peanut butter into a food processor and mix until it is combined.
  • Pour the filling mixture onto the cheesecake base
  • Cook for an hour, checking after 50 minutes. The top should be golden-coloured and completely set.
  • Click here to start a 50 minute timer
  • Once the filling is cooked, take it out of the oven while you make the topping.

Topping

  • Warm the yogurt, sugar and chopped chocolate in a saucepan over very low heat, just until the chocolate is completely melted and it looks like smooth, chocolate-y sauce.
  • Spoon the topping over the top of the cheesecake.

Chill overnight

  • Let the cheesecake cool at room temperature. Once the tin no longer feels warm, put into the fridge for several hours before serving, but ideally overnight.

Notes

Priced at Asda.com in December 2019
  • Base
  • change the biscuits for the base to ginger nuts, Biscoff, chocolate digestives or an oaty biscuit
  • change dark chocolate for milk or white chocolate 
  • add cocoa powder instead of chopped chocolate to the biscuit base
  • change salted peanuts to salted cashews or any other nuts you have handy
  • use melted butter in place of the vegetable oil
  • Filling
  • use either 2 whole eggs and omit the egg yolk, or use 3 whole eggs
  • use light or dark brown Muscovado sugar in place of granulated 
  • use thick Greek yogurt or even a flavoured yogurt
  • add orange zest or puree to the filling
  • Topping
  • use thick Greek yogurt or a flavoured yogurt
  • change dark chocolate for milk or white chocolate 
  • put candied, dried or plain orange slices on top, or orange peel curls
  • serve with an orange compote, or orange ice cream
  • speckle with chocolate or multicoloured sprinkles 
 

Nutrition

Nutrition Facts
chocolate nut cheesecake
Amount per Serving
Calories
1059
% Daily Value*
Fat
 
77
g
118
%
Saturated Fat
 
30
g
188
%
Cholesterol
 
207
mg
69
%
Sodium
 
602
mg
26
%
Potassium
 
704
mg
20
%
Carbohydrates
 
77
g
26
%
Fiber
 
7
g
29
%
Sugar
 
54
g
60
%
Protein
 
26
g
52
%
Vitamin A
 
1082
IU
22
%
Calcium
 
214
mg
21
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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