If you’re even mildly a peanut butter fan, you absolutely must try this Peanut Butter Cheesecake. It’s the perfect marriage of two wonderful things, decadent cheesecake, and comforting peanut butter. Plus, it’s no-bake so all the less effort for maximum reward!
Peanut Butter Cheesecake
Rich cheesecake swirled with creamy peanut butter on a crunchy biscuit base. Decadent, nutty, and a show-stopping dessert for peanut butter lovers.
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
30
minutesCalories
350
kcalTotal time
50
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- For Base
60 gram Butter
120 gram Plain biscuits
50 gram Roasted peanuts
2 tbsp Smooth peanut butter
- For Filling
5 Gelatin leaf
2 cups Ricotta cheese
190 gram Peanut Butter (smooth)
160 gram Golden Syrup
150 ml Milk
Directions
- Oil and prepare a 20cm spring form cake tin, ensuring it is as smooth as possible.
- Using a food processor, process the biscuits and the peanuts until they are very fine.
- In a pan, melt the butter and peanut butter and stir the peanuts and biscuit crumbs through until well coated. Press this into the bottom of your pan firmly and then chill.
- Meanwhile, soak the gelatine in the water while you put together the filling (according to package directions).
- To make the filling, add ricotta to a bowl and beat in the peanut butter and the golden syrup. Ricotta does have a grainy texture, so you can use a stick blender to make it smooth if preferred.
- Once well combined, take the soaked gelatin out of the water and squeeze dry. Then add to saucepan (clean) with the milk and heat gently until dissolved. Beat into the filling mixture and tip onto the biscuit base. Chill until set.
- Serve.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…