There was all sorts in there. Pop Tarts (are they still around over here? The most absurd excuse for breakfast ever), Baby Ruths, random chocolates and quirky flavour M&Ms: peanut butter; and pretzel. Both were interesting and the peanut butter ones have that moreish salt/sweet character.
I thought I’d whack some of the Cookies ‘n’ Cream Pop Tarts *COUGHoreoCOUGH* in the base and was surprised how well they worked. With the aforementioned peanut butter M&Ms providing a little burst every so often, the peaches were helping offset some of the guilt and help cleanse the mouth.
Not an everyday treat, but very enjoyable.
M&M cheesecake (serves 6 – 8):
For the base:
50g Bourbon biscuits
15g butter, melted
For the filling:
150ml double cream
150g cream cheese
1 tablespoon caster sugar
2 bags Peanut Butter M&M’s
1 tin of peaches, drained
- Whizz the Pop Tarts and biscuits together to dust and stir in the butter. Pack into an 18cm springform tin and place in the freezer.
- Whisk the cream, cream cheese and sugar together until completely smooth, then stir in the M&M’s. Pour this on top of the biscuit base, cover and leave in the fridge for at least two hours.
- Before serving, arrange the peaches on top.