Peanut butter cheesecake

Peanut butter cheesecake

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(19 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


    For the base

    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 175g pack peanut cookies

    For the filling

    • 5 gelatine leaves
    • 500g tub ricotta



      Ricotta is an Italian cheese made from whey and traditionally a by-product of…

    • 175g smooth peanut butter

      Peanut butter

      pee-nut butt-ah

      Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

    • 175g golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 150ml milk



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

    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, questions and tips

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    Joanna Saunderson's picture
    Joanna Saunderson
    4th Apr, 2020
    Absolutely delicious!! one of the best puddings I have ever made and certainly the best cheesecake. Used cream cheese instead of ricotta and let it set in the fridge rather than the freezer. Will definitely use this recipe again.
    15th Jun, 2017
    Made this yesterday. Quite an expensive cake to make if you don't have any of the store cupboard ingredients. I spent £10.00. Didn't really find lining tin with cling film a good tip. I wouldn't do that again. Used digestives for base as couldn't get peanut cookies. On top I put honey coated peanuts which I chopped. The finished cake looked really good. I don't like peanut butter and I made this for my husband . His verdict "it's nice". Not great then? " No, but it is quite nice." Damned by faint praise ! I wont be making it again.
    10th Apr, 2016
    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.
    25th Feb, 2016
    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!
    7th Feb, 2016
    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
    23rd Sep, 2015
    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!
    13th Jul, 2015
    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!
    29th Apr, 2014
    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.
    2nd Mar, 2014
    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.
    16th Dec, 2013
    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!!


    17th Jun, 2014
    Has anyone made a vegetarian version? I'm thinking of trying agar agar...
    Cupcakelicious's picture
    26th Jul, 2013
    How would you make this a baked cheesecake?
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