A cheesecake loaf topped with shards of chocolate

Peanut butter cheesecake

  • serves 8
  • Easy

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


Try this peanut butter cheesecake, then check out our vanilla cheesecake, chocolate cheesecake, strawberry cheesecake more indulgent cheesecake recipes.



  • flavourless oil for the tin
  • gelatine leaves 5
  • full-fat soft cheese 600g
  • smooth peanut butter 240g
  • golden syrup 240g
  • milk 75ml
  • butter 25g
  • milk or dark chocolate 100g, plus extra to decorate (optional)
  • digestive biscuits 80g


  • 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

Peanut Butter Flapjacks Recipe

Nutritional Information

  • Kcals 615
  • Fat 42.8g
  • Saturates 20.8g
  • Carbs 41.8g
  • Sugars 35.4g
  • Fibre 2.6g
  • Protein 14.4g
  • Salt 1.2g