A delicious, sweet & nutty no-bake peanut butter cheesecake with overload peanut butter decoration!
OKAY FINE, I WILL GIVE YOU A PEANUT BUTTER CHEESECAKE. I’m not joking, near enough daily messages about this, so I thought I would oblige. Yes I know I know, it’s taken me far too long – what is wrong with me?!
My trusty taste testers have tried this one a few times and they have adored it – so I trust them entirely. To make it even more inviting to you guys, I made it a bit of a peanut butter overload on the decoration, so I hope you appreciate it!
I went along the same lines as my no-bake biscoff cookie butter cheesecake and ferrero rocher & nutella no-bake cheesecake as it really is a similar idea. All three cheesecakes use a spread of sorts to flavour it, so the idea behind it is the same!
For the base, I used a simple digestive biscuit base – mixed with unsalted butter. You can use some chopped peanuts in here for a little extra nuttiness, but that is totally optional. You can also make the base chocolate themed by adding in 25g of cocoa powder.
I use full fat soft cream cheese, a dab of sugar and vanilla, and the spread of choice – obviously, PB this time! Then add some double cream – I whisk this mixture together to create a smooth and utterly delicious peanut butter cheesecake mixture that I am completely obsessed with.
I went with the idea that Reese’s products are so VERY popular these days, and have been for so long, that they would make a nice touch to the cheesecake. I liked the hint of the extra peanut butter on top because it looks nice, and my taste testers said the hint of chocolate from the peanut butter cups was perfect.
Not too much, but enough to take the edge off the PB! A little dab of whipped cream on top, and you’re perfect. I couldn’t resist crumbling a couple of biscuits on top of the cheesecake as a little sprinkle, and I just think it added to the cheesecake – but that is obviously just me trying to make the cheesecake look pretty.
It is quite easy to turn many of my recipes into peanut butter recipes if you wanted to try some more – anything that I have used Cookie Butter/Biscoff in would work, simply swap it to peanut butter! You could have peanut butter cupcakes, cake, fudge and more! I really hope that I did will with this one considering I couldn’t eat it, but I hope you guys love it! Enjoy!
No-Bake Peanut Butter Cheesecake!
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Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter (melted)
Cheesecake Filling
- 500 g full fat soft cream cheese
- 1 tsp vanilla extract
- 100 g icing sugar
- 150 g peanut butter (smooth/crunchy)
- 300 ml double cream
- 200 g peanut butter cups (chopped) (optional)
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 75 g peanut butter (melted)
- 100 g peanut butter cups
Instructions
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Blitz the biscuits for the base in a food processor until they are a fine crumb.
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Mix with the melted butter and press down firmly into an 8″/20cm Deep Springform Tin.
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With an electric mixer, mix the cream cheese, vanilla, icing sugar and peanut butter until smooth
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Mix in the double cream and whisk until its thick and holds itself completely. Fold through the chopped peanut butter cups if you are using them.
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Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
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Remove from the tin and decorate – I drizzle on the melted peanut butter (melt the peanut butter in 10 second bursts)
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Whip the double cream and icing sugar together until thick and pipe onto the cheesecake. Add peanut butter cups, and some sprinkles.
Notes
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
- I always recommend using a 8″/20cm Deep Springform Tin in my recipes as they fit the mix perfectly!
- I serve mine as it is, or with a dollop of clotted cream – so much creaminess.
- This will last in the fridge, covered, for 3 days.
- This recipe has been updated – the only difference is the base. The original recipe used 200g Digestives, 100g Oreos, and 125g Butter.
ENJOY!
Find my other Cheesecake & No-Bake Recipes on my Recipes Page!
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