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Peanut butter cheesecake
- Lulu Grimes
Published: December 21, 2020 at 2:55 PM
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Serves 8
Easy
Total time: 1 hr
+ Chilling
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This stunning no-cook cheesecake loaf would make a great dinner party dessert. The combination of golden syrup with peanut butter adds a sweet and salty decadence
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Try this peanut butter cheesecake, then check out our vanilla cheesecake, chocolate cheesecake, no-bake cheesecake, strawberry cheesecake more indulgent cheesecake recipes.
Ingredients
Nutrition
-
flavourless oil
for the tin
-
5 gelatine leaves
-
600g full-fat soft cheese
-
240g smooth peanut butter
-
240g golden syrup
-
75ml milk
-
25g butter
-
100g milk or dark chocolate
plus extra to decorate (optional)
-
80g digestive biscuits
Nutrition: per serving
- kcal615
- fat42.8g
- saturates20.8g
- carbs41.8g
- sugars35.4g
- fibre2.6g
- protein14.4g
- salt1.2g
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Method
-
step 1
Oil and line a large loaf tin (about 1kg capacity). Soak the gelatine in cold water for 3 minutes until floppy. Mix the soft cheese with the peanut butter and syrup until smooth and combined.
-
step 2
Lift the soaked gelatine out of the water and shake off any excess water. Put into a pan with the milk and heat very gently until the gelatine dissolves. Stir into the peanut mixture, distributing evenly. Pour the mixture into the prepared loaf tin.
-
step 3
Melt the butter and chocolate in a pan over a low heat. Crush the biscuits by bashing them in a bag with a rolling pin, then add to the butter. Mix thoroughly until the crumbs are well coated.
-
step 4
Cover the peanut mixture with the buttery biscuits, carefully smoothing flat – it should make a thin, even layer at the top of the tin. Chill for 2 hours until firm. Turn out onto a chopping board and decorate with the chocolate, if you like. Slice the cheesecake with a sharp knife – the base will be quite firm, so push down hard.
More of our delicious peanut butter recipes
Authors
Lulu GrimesManaging editor
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