Mini Peanut Butter Jelly Cheesecakes

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  • 14/200g biscuits
  • 1/2 cup/100g melted butter
  • 1/2 cup/100g peanuts
  • 2 cups/600g cream cheese
  • 1 cup/200g mascarpone
  • 1 cup/200g icing sugar
  • 1/2 cup/100g smooth peanut butter
  • Strawberry jelly made with half the amount of water per packet instructions
  • 4 tbsp strawberry jam


  1. In a food processor blitz the biscuits and the peanuts then pour in melted butter. The mix should become soft and crumbly.
  2. In a 12 hole muffin tin squash the mix to the bottom of each hole and set aside.
  3. Make the cheesecake mix - whisk together the cream cheese, mascarpone and icing sugar. Spoon this on top of the biscuit base (leaving room on top for jelly) and set in the fridge.
  4. Meanwhile, make the jelly as per packet instructions and mix with the strawberry jam. Pour over the top and leave to set again, for roughly three hours.