Try this peanut butter cheesecake, then check out our vanilla cheesecake, chocolate cheesecake, no-bake cheesecake, strawberry cheesecake more indulgent cheesecake recipes.


  • 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


  • 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



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