A Delicious, Sweet & Nutty No-Bake Peanut Butter Cheesecake with overload Peanut Butter Decoration! Definitely one for PB lovers out there!
OKAY FINE, I WILL GIVE YOU A PB CHEESECAKE. I’m not joking, near enough daily messages about this, so I thought I would oblige. Now, to let you into a secret, I can’t eat peanut butter… (which is why the PB recipes have been lacking so far) so, I personally haven’t taste tested this one, but my trusty taste testers have and they 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! Use Cream Cheese, a dab of sugar and vanilla, and the spread of choice – obviously, PB this time! Then add some cream. 450ml of Double Cream creates a smoother and creamier cheesecake, 300ml is slightly smaller and will make the PB stronger – but my taste testers said the 450ml cream one was better!
As I am not a particular PB connoisseur, I just 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 milk chocolate on top because it looks nice, and my Trusty Taste Testers said the hint of chocolate, along with the chocolate on the PB 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 using the Reese’s pieces on top as I loved the colours and I thought it made it look delicious. I also thought that melting a bit of PB and then drizzling it onto the cheesecake was amazing – it works so well with Nutella and Biscoff Spread that I knew it would work well with this – its perfect for the dripping if you don’t want to use a ganache! Damn I wish I could eat peanut butter…
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!
This recipe makes a 8″ cheesecake – serves 12-15!
– 200g Digestives
– 100g Oreos
– 125g Butter, Melted
– 2x280g Philadelphia Cream Cheese
– 1 tsp vanilla bean extract
– 100g icing sugar
– 150g Smooth Peanut Butter
– 450ml Double Cream
– Whipped Cream
– 50g Milk Chocolate, Melted
– 50g Peanut Butter, Melted
– Reese’s Peanut Butter Cups
– Reese’s Pieces
1) Blitz both of the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″/20cm Deep Springform Tin.
2) With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and peanut butter until smooth – then mix in the double cream and whisk until its thick and holds itself completely! (Don’t whip it too fast, slow and steady wins the race – I usually mix on speed 5-6 of my KitchenAid)
3) Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
4) Remove from the tin and decorate – I drizzle on the melted chocolate and melted peanut butter (Melt the chocolate in 30 second bursts in a heatproof bowl, and melt the peanut butter in 10 second bursts), then added some whipped cream, halved Reese’s Peanut Butter Cups, and some Reese’s Pieces!
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!
Tips and Ideas
I always recommend using a 8″/20cm Deep Springform Tin in my recipes as they fit the mix perfectly!
I simply use a mix of Digestives & Oreos as that’s what I had in the cupboard – but 300g total of any biscuit is best. If you’re using solid biscuits with no filling (such as Digestives) then use 150g of butter, if you’re using any biscuit with a filling (such as Digestive) use the 125g of butter stated as it takes less to stick together because of the filling
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.
Find my other Cheesecake & No-Bake Recipes on my Recipes Page!
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