No-Bake Peanut Butter Cheesecake!
*This post may contain affiliate links. Please see my disclosure for more details!*
A delicious, sweet & nutty no-bake peanut butter cheesecake with overload peanut butter decoration!
OKAY FINE, I WILL GIVE YOU A PEANUT BUTTER CHEESECAKE. I’m not joking, near enough daily messages about this, so I thought I would oblige. Yes I know I know, it’s taken me far too long – what is wrong with me?!
My trusty taste testers have tried this one a few times and they have adored it – so I trust them entirely. To make it even more inviting to you guys, I made it a bit of a peanut butter overload on the decoration, so I hope you appreciate it!
I went along the same lines as my no-bake biscoff cookie butter cheesecake and ferrero rocher & nutella no-bake cheesecake as it really is a similar idea. All three cheesecakes use a spread of sorts to flavour it, so the idea behind it is the same!
For the base, I used a simple digestive biscuit base – mixed with unsalted butter. You can use some chopped peanuts in here for a little extra nuttiness, but that is totally optional. You can also make the base chocolate themed by adding in 25g of cocoa powder.
I use full fat soft cream cheese, a dab of sugar and vanilla, and the spread of choice – obviously, PB this time! Then add some double cream – I whisk this mixture together to create a smooth and utterly delicious peanut butter cheesecake mixture that I am completely obsessed with.
I went with the idea that Reese’s products are so VERY popular these days, and have been for so long, that they would make a nice touch to the cheesecake. I liked the hint of the extra peanut butter on top because it looks nice, and my taste testers said the hint of chocolate from the peanut butter cups was perfect.
Not too much, but enough to take the edge off the PB! A little dab of whipped cream on top, and you’re perfect. I couldn’t resist crumbling a couple of biscuits on top of the cheesecake as a little sprinkle, and I just think it added to the cheesecake – but that is obviously just me trying to make the cheesecake look pretty.
It is quite easy to turn many of my recipes into peanut butter recipes if you wanted to try some more – anything that I have used Cookie Butter/Biscoff in would work, simply swap it to peanut butter! You could have peanut butter cupcakes, cake, fudge and more! I really hope that I did will with this one considering I couldn’t eat it, but I hope you guys love it! Enjoy!
No-Bake Peanut Butter Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter (melted)
Cheesecake Filling
- 500 g full fat soft cream cheese
- 1 tsp vanilla extract
- 100 g icing sugar
- 150 g peanut butter (smooth/crunchy)
- 300 ml double cream
- 200 g peanut butter cups (chopped) (optional)
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 75 g peanut butter (melted)
- 100 g peanut butter cups
Instructions
- Blitz the biscuits for the base in a food processor until they are a fine crumb.
- Mix with the melted butter and press down firmly into an 8″/20cm Deep Springform Tin.
- With an electric mixer, mix the cream cheese, vanilla, icing sugar and peanut butter until smooth
- Mix in the double cream and whisk until its thick and holds itself completely. Fold through the chopped peanut butter cups if you are using them.
- Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
- Remove from the tin and decorate – I drizzle on the melted peanut butter (melt the peanut butter in 10 second bursts)
- Whip the double cream and icing sugar together until thick and pipe onto the cheesecake. Add peanut butter cups, and some sprinkles.
Notes
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
- I always recommend using a 8″/20cm Deep Springform Tin in my recipes as they fit the mix perfectly!
- I serve mine as it is, or with a dollop of clotted cream – so much creaminess.
- This will last in the fridge, covered, for 3 days.
- This recipe has been updated - the only difference is the base. The original recipe used 200g Digestives, 100g Oreos, and 125g Butter.
ENJOY!
Find my other Cheesecake & No-Bake Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Can I use philadelphia as the cheese?
Yes!
Is it ok to use mascarpone cheese and would it be the same amount? Thanks 🙂
I love this recipe but I’m not a chocolate lover and wanted to lift it without adulterating the savouries I spread a thing layer of sweet jalapeno jam. It was absolutely amazing thanks for a truly great desert.
Hi Jane
I’d like to make this cheesecake for my sister. I was wondering if you have any quantities for the ingredients to make a smaller cheesecake?
Hi
If I want to add melted dark chocolate to the cheesecake filling, what should be the quantity? And if I add melted dark chocolate will the quantity of heavy cream be reduced?
Also can I use the original base recipe which has both Oreo’s and digestive biscuits?
Hiya! Yes you can use the original base recipe, and I would add 200g melted dark chocolate. Hope this helps! x
Does the type of Peanut Butter you use matter? I’ve seen recipes for Peanut Butter Buttercream that say you shouldn’t use the “heath food shop” type peanut butters. Does the same principal apply for this recipe?
how deep was your pan for this? i have an 8″ one but it’s only 2.5″ deep, i definitely want a nice thick cheesecake so i’m just wondering if i need to get a deeper one?
My cheesecake tin is about 2.75″ deep so not far off – so its up to you! x
Hey Jane,
Love your cheesecakes!
Tried this peanut butter one with a twist. I folded in chocolate covered pretzels at the end. The result was good but not great bc the pretzels lost their crunch and got a little soggy. The next time I was thinking of freezing the pretzels before hand to avoid this. What are your thoughts? Do you have any tips that could solve my soggy pretzel problem?
Thanks,
Paul
Hii! They will still go soft, unfortunately this is not something you can avoid x
I think your best option may be to toast the pretzels….i am imagining a coarsely crushed pretzel on a cookie sheet with some white granulated sugar and toast until browned. Let cool and add right before serving
How long do i whisk for? Xx
At the request of my mother I made this cheesecake. A little too sickly for me however she gave no complaints.
Hi love ur cheesecakes. Can I freeze these cheesecakes? If I can how long will they last in the freezer and how long will the best before date be from when I take it out the freezer.
Yes the cheesecakes can be frozen for up to 3 months without decoration, and I usually say 2-3 days.
Hi Jane, this looks amazing as always! I’m undecided on what peanut butter to use though… can you recommend?? Keep up the great work x
Just use your favourite! x
Made this yesterday, although I adulterated the recipe slightly by adding melted chocolate, dulce de leche, and not quite as much cream (400gm instead of 450gm). I then drizzled some melted chocolate over the top, and even though your cheesecake looks amazing with all that decoration, for me it is just a little – over the top. (Translation – I am too lazy to bother).
The result was restaurant quality – it set perfectly, and was absolutely divine. One of the best cheesecakes I have ever eaten. The peanut butter taste was very subtle, and even for a PB addict like myself, did not need to be any stronger. It was just right.
However…I really wish I hadn’t come across your site, as I am going to be making so many cheesecakes in the future, that my diet will soon be history.
First world problems, hey!
Hi can any of your cheesecakes be frozen please x
Yes they can!
I made this yesterday for my sons 13th birthday, he loves peanut butter and reeses and I’m so sick of birthday cake being left over!
Recipe was fab, I did 1.5 times as my tin was a 25cm, added a little extra peanut butter and used the Reeses snack mix for the middle and cups round the edge.
Definitely be sure to whip the cream properly, ours was perfect consistency and the sweetened cream on top was perfect!
I will be making it again!
Hi Jane
Would you be able to advise me how much gelatine should I use for this recipe please! I made few of your cheesecakes and the flavours are amazing! however, I seem to have a problem with the cheesecakes setting properly. Thank you!
Unfortunately, that can depend on many different things, in particular even the gelatine you use! It’s best to follow a packet of gelatines instructions and go from there!