Mark Greenaway's
Peanut Caramel Cheesecake


  1. Method for caramel sauce (The caramel sauce can be bought if you are short of time)

  2. Melt the sugar in a non-stick pan until golden and caramel

  3. Add butter

  4. Add cream

  5. Simmer for 3 minutes and pass through strainer

  6. Chill and use as required.

  7. Method for cheesecake mix

  8. Boil the condensed milk with the peanut butter and skimmed milk for 3 minutes

  9. Allow to cool completely

  10. Whisk the peanut butter and the cream cheese together until completely incorporated

  11. Fold the cream cheese mixture through the whipped cream and chill for 2 hours

  12. Either pipe on top of each oatcake or use a spoon to do fancy quenelle to impress your friends

  13. Drizzle over the caramel sauce and serve immediately.

  14. this cheesecake mix can be made and stored in the refrigerator for up to 4 days

Serves: 10
Preparation time: 10 mins
Cooking time: 30 mins
Difficulty level: Easy
Recipe by
Mark Greenaway


  • Cheesecake mix

  • 200g smooth Peanut butter

  • 100g Condensed milk

  • 100mls skimmed milk

  • 300mls Double Cream (whipped)

  • 300mls Cream cheese

  • Caramel sauce

  • 100g caster sugar

  • 50g butter

  • 25g double cream

  • Nairn's Rough Oatcakes