As we spring into March, we’re channeling all the new season spring vibes. Daffodils are sitting proudly in the kitchen, blue skies are becoming more permanent and little buds of blossom are starting to peep through. All that’s left is the spring-themed bakes to get us in the spirit.
A thick, crumbly, biscuit-inspired base, topped with a light and fluffy cream cheese peanut butter topping, all finished off with a generous drizzle of homemade jam. Sounds like the spring dream right? These Peanut Butter & Jam Cheesecake Slices perfectly encapsulate the flavours of the new season. Light and fruity, they’re a little taste of sunshine - ideal on the days when the sunshine is struggling to break through those clouds!
Pair with a brew and a good book, they’re the perfect addition to your YOU time!
Ingredients
For the crumble
180g Plain flour
250g The Great British Porridge Co Strawberry & Peanut Porridge Mix
110g Unsalted butter
75g Coconut sugar
2tbsp Peanut butter
1tsp Vanilla extract
1 Egg
250g The Great British Porridge Co Strawberry & Peanut Porridge Mix
110g Unsalted butter
75g Coconut sugar
2tbsp Peanut butter
1tsp Vanilla extract
1 Egg
For the topping
240g Low-fat cream cheese
2tbsp Peanut butter
90g Caster sugar
1 Egg
1tsp Vanilla extract
2tbsp Peanut butter
90g Caster sugar
1 Egg
1tsp Vanilla extract
Jam
250g Strawberries
1tbsp Honey
1tbsp Chia seeds
1tbsp Honey
1tbsp Chia seeds
Method
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Begin by preheating your oven to 170 degrees. Line and grease an 8x8-inch baking tin and pop it to one side.
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Start by cooking the jam. For this add your strawberries into a pan and reduce them down, once they start to resemble more of a coulis, add in the honey and chia seeds. Give this a good stir, before removing it from the hob and leaving it to one side whilst we prepare the rest of the cheesecake.
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Moving onto the crumble, take the oats, flour, butter, peanut butter, sugar, and egg and whisk together until well combined. Add around ¾ of this mixture into the base of your tin and press down, ensuring it’s evenly distributed.
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Finally, we’re onto the cheesecake mix. Mix together the cream cheese, peanut butter, and sugar until thick creamy, and well combined, before adding in the sugar and giving it one final whisk. Transfer the mixture to the cheesecake tin and evenly distribute it across the base. To finish off, sprinkle with the remaining base mix.
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Pop into the oven to bake for 25-30 minutes, or until golden brown on top. Remove from the oven and leave to cool. Once cooled, transfer to the fridge for a couple of hours before topping with the jam and slicing it up!
