Chocolate Peanut Butter Cheesecake Cake Recipe

Chocolate Peanut Butter Cheesecake Cake Recipe

How To Make Chocolate Peanut Butter Cheesecake Cake

Rich and fudgy chocolate cake is layered with light peanut butter cheesecake for this chocolate peanut butter cheesecake cake recipe.

Preparation: 15 minutes
Cooking: 55 minutes
Cool Time: 2 hours
Total: 3 hours 10 minutes



For Chocolate Cake:

  • ½cupbutter
  • 1cupgranulated sugar,or a natural granulated baking sweetener that measure 1:1 with sugar
  • 2largeeggs
  • ½cupskim milk,or full fat or almond milk
  • cupall purpose flour,or plain flour
  • ½cupunsweetened cocoa powder
  • 2tsplevel baking powder
  • ¼tspsalt
  • ¼cupboiled water
  • 2tspinstant coffee

For Cheesecake:

  • 1cuplight cream cheese,at room temperature
  • cupnatural powdered sweetener,or sugar
  • ¼cupcreamy peanut butter,do not use natural
  • ½cupsour cream,or natural, plain, or Greek yogurt
  • 1largeegg
  • 1tspcornstarch

Chocolate Yogurt Glaze: (OPTIONAL)

  • oz70% dark,or milk chocolate
  • ozvanilla Greek yogurt,or naturally sweetened Greek yogurt

Peanut Butter Yogurt Frosting: (OPTIONAL)

  • 2tbsppeanut butter
  • 2tbsppowdered sugar,or powdered sweetener


  1. Preheat oven to 350 degrees F. Lightly grease an 8-inch round springform pan with cooking oil spray; line with baking/parchment paper and set aside.


  1. In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs, one at a time, until light and creamy. Beat in the milk until well combined.

  2. Sift in the flour, cocoa powder, baking powder and salt, mixing them through the wet ingredients. Pour in the coffee and beat the batter until fluffy, well combined and smooth. Set aside.

Cheesecake Mixture:

  1. Beat the cheesecake ingredients together for about 1 minute on low speed until smooth and lump free.

Assemble Cake:

  1. Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over the cake layer (don’t swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.

  2. Bake in preheated oven for 50 to 55 minutes, or until the centre is just set (it will have a very slight wobble to it). If it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Slightly open oven door and keep it ajar with the cheesecake still in the oven for 20 minutes to allow the cheesecake to set further.

  3. Remove from the oven and allow to cool for 2 hours. By this stage, it will be soft but set enough to serve slightly warm or cover with foil and refrigerate for 6 hours or over night.

Chocolate Yogurt Glaze:

  1. Melt the chocolate in the microwave in 30 second increments; stirring after each until completely melted. Lightly mix the yogurt through the chocolate until just combined.

Peanut Butter Yogurt Glaze:

  1. Beat all ingredients well until smooth, lump free and combined.

  2. Once cake has chilled, remove from baking pan onto serving plate. Spread the chocolate glaze evenly around the sides of the cake with a thin, straight spatula. Spread the peanut butter frosting over the top of the cake.

  3. Decorate with crushed chocolate chips and peanut butter chips.


  • Calories: 264.19kcal
  • Fat: 16.75g
  • Saturated Fat: 8.51g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 5.15g
  • Polyunsaturated Fat: 1.47g
  • Carbohydrates: 25.58g
  • Fiber: 1.56g
  • Sugar: 15.35g
  • Protein: 5.59g
  • Cholesterol: 70.32mg
  • Sodium: 159.60mg
  • Calcium: 97.24mg
  • Potassium: 147.39mg
  • Iron: 1.24mg
  • Vitamin A: 139.82µg
  • Vitamin C: 0.14mg
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