Peanut butter cheesecake

Peanut butter cheesecake

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(15 ratings)

Prep: 30 mins Cook: 5 mins


Serves 6 - 8
This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert

Nutrition and extra info

  • Freeze up to two months

Nutrition: per serving

  • kcal743
  • fat52g
  • saturates22g
  • carbs53g
  • sugars44g
  • fibre2g
  • protein19g
  • salt0.81g
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For the base

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g pack peanut cookies

For the filling

  • 5 gelatine leaf
  • 500g tub ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 175g smooth peanut butter
  • 175g golden syrup
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

To decorate

  • 270ml pot double cream
  • 2 tbsp soft brown sugar
  • 1 bar peanut brittle, crushed


  1. Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.

  2. Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.

  3. Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.

  4. To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.

  5. To defrost, thaw in the fridge overnight.

  6. To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

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Comments (24)

aperkins's picture

I made this recipe for a party a and it went down really well, it set beautifully so I could easily transfer it to a cake stand. I took the suggestion of others in the comments and used Daim bar on top.

c0wface's picture

Have just made this cheesecake for dinner with friends at the weekend so not tasted it yet. I did find that I need to double the ingredients for the base as it was barely covering my dish. You can't have too much biscuit base!

Flintg's picture

Do not try this unless you really, really love peanut butter. That might sound obvious but even using only half the amount of PB we all found it far too over powering.

rosievimes's picture

Made this at the weekend and it went down very well. I cut down on the sweetness (in order to let the peanut butter really take the centre stage!) by substituting 100g of golden caster sugar in place of the golden syrup, and then added a little more milk to compensate the lost of liquid. Also didn't add the cream on top, but instead decorated with some Reeces Pieces. Really lovely and surprisingly light!

laurajayne56's picture

Made this cheesecake yesterday and was very happy with the result! Couldn't find peanut biscuits or brittle so replaced these with hobnobs for the base and as someone else suggested Daim bars for the topping which was amazing! My boyfriend said it was the best cheesecake he has ever had!

Roxanne-_-'s picture

I made this for school, so easy and delicious!!
I'm not really a peanut fan but this was simply delicious.
If you have a time issue just put the cheesecake in the freezer but check it because you don't want a hard cheesecake.

wldhntress's picture

I made this recently and the whole family really enjoyed it. I also disagree with comments that this is heavy, we found it to be surprisingly light. There were some changes I made...these were I used chunky peanut butter, which I thought worked really well. I also didn't add the full amount of gelatine leaves (just three). And for the life of me could I find peanut! So I used the next best thing chopped up Daim bar, which worked rather well and added a bit of chocolate. Would definately make again.

hfairnington's picture

I have made this once & am about to do it again as it was so good!! I disagree with others comments as we were suprised how light it was, expecting it to be very heavy & sickly. OK so you don't need much, but it is delicious!! I also managed to find all of the ingredients, getting the brittle in a sweet shop. I realise the calarie content is high, but as a treat it's good!!

bashlybear's picture

Forgot to add rating! two stars

bashlybear's picture

I did have to change a few things because I couldn't get the exact ingredients and I had to make it egg free so tried veggie gelatine instead which didn't set. But the flavour was farr too sickly, even my nephews didn't like it and we all love peanut butter. The only one who seemed to enjoy it was my nana who seems to have weak tastebuds now she's nearly 90, so I would not recommend this unless you like really sweet and sickly things!

luanya's picture

Tried this recipe for a birthday. The texture was quiet disappointing, very heavy and dense. I served it with a drizzle of PB sauce, which emphasized the Peanut Butter. However I would try it again using one gelatin leaf less.

sallywatling's picture

Really easy to make and tasted yummy. Couldn't get peanut brittle so drizzled over salted caramel sauce and added chopped peanuts. Everyone loved it!

vixtwo's picture

Meant to give 5 stars!

vixtwo's picture

This is a fab recipe, and easy to make, but definitely more a post-dinner party treat rather than an every week indulgence. Rich and sweet, you don't need much!

jameswilliam's picture

Made this cake for a party and went down a treat!
Very simple to make. A lot of people said it taste like snickers. Would recommend 5*.

adrienne317's picture

I am not a great peanut butter fan, but tried this recipe on family who all loved it.(including me). I made and froze 2 of these for my son' wedding reception and they turned out very well and were very well received. I was told that it tasted like snickers bar. I could not find any peanut brittle for the topping, so to add to the snickers theme I put crumbled chocolate flake on top which worked very well.
I don't think anyone was worried by the calorie count as it was a very special occasion. Also very easy to make.

koochiekoochiecoo's picture

was gonna try it until read the comments and was forced to see the calorie content, not sure to be sad or relived lol

kessie's picture

I made this cheesecake for my family who are a mix of peanut lovers and not peanut lovers (me included as a non lover). The verdict, the peanut lovers loved it and the non didn't! But the cheesecake was a very nice soft and smooth texture and heavy on the stomach. Ok if your not in the weight watcher club! I also used digestive buiscuit instead of peanut cookies.

chef-sarah's picture

I am not a fan of peanut butter at all, I wont eat it on or with anything, but when my mum made this, I tried it out of curiosity and I could have sat and eaten the whole thing! (if it wasn't so sickly of course) It had a great flavor to it, and while it isn't the healthiest dessert to make, it is a perfect guilty pleasure, It will certainly be made in my household again! I love the fact it can be frozen too!

kwilson81's picture

Thought it was more like a pie filling rather than a cheesecake consistency but nice enough flavour-wise. Cream with brown sugar was very nice.


Questions (2)

ndpmw00's picture

Has anyone made a vegetarian version? I'm thinking of trying agar agar...

Cupcakelicious's picture

How would you make this a baked cheesecake?

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