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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!

No-Bake Peanut Butter Cheesecake!

A Delicious, Sweet & Nutty No-Bake Peanut Butter Cheesecake with overload Peanut Butter Decoration! Definitely one for PB lovers out there!
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Category: Dessert
Type: Cheesecake
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 People
Author: Jane's Patisserie

Ingredients

Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter (melted)

Cheesecake Filling

  • 500-600 g Full Fat Cream Cheese
  • 1 tsp Vanilla Extract
  • 100 g Icing Sugar
  • 150 g Peanut Butter (smooth/crunchy)
  • 450 ml Double Cream

Decoration

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 75 g Peanut Butter (melted)
  • Reese's Pieces
  • Reese's Peanut Butter Cups

Instructions

  • 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.
  • 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)
  • 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), then added some whipped cream (whip together the cream and icing sugar), halved Reese’s Peanut Butter Cups, and some Reese’s Pieces!

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!

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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.

56 Comments

  1. envy on July 22, 2021 at 12:31 pm

    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?

    • Jane's Patisserie on July 25, 2021 at 9:16 am

      My cheesecake tin is about 2.75″ deep so not far off – so its up to you! x



  2. Paul Berry on March 25, 2021 at 4:55 pm

    5 stars
    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

    • Jane's Patisserie on March 26, 2021 at 1:04 pm

      Hii! They will still go soft, unfortunately this is not something you can avoid x



  3. Amelia Perratt on February 6, 2021 at 6:21 pm

    How long do i whisk for? Xx

  4. Kirsty on January 8, 2021 at 3:06 pm

    5 stars
    At the request of my mother I made this cheesecake. A little too sickly for me however she gave no complaints.

  5. Rio Douglas on December 21, 2020 at 6:34 pm

    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.

    • Jane's Patisserie on December 22, 2020 at 10:37 am

      Yes the cheesecakes can be frozen for up to 3 months without decoration, and I usually say 2-3 days.



  6. Lucy on November 9, 2020 at 8:14 pm

    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

  7. Lissie on May 12, 2020 at 6:30 am

    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!

    • Alison Burchell on June 21, 2020 at 6:10 pm

      Hi can any of your cheesecakes be frozen please x



    • Jane's Patisserie on June 22, 2020 at 9:24 pm

      Yes they can!



    • Rosie on November 4, 2020 at 7:54 pm

      5 stars
      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!



  8. Agnieszka on May 10, 2020 at 3:07 pm

    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!

    • Jane's Patisserie on May 11, 2020 at 9:12 am

      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!



  9. Laura on January 2, 2020 at 1:26 am

    I recently made this for a friend and the only problem I found was that the filling went all runny and wouldn’t set in the fridge over night or thicken like the rest of the ones I’ve made so I had to freeze it I was gutted can you tell me where I went wrong please? 🙈 thank you 😊 x

    • Jane's Patisserie on January 3, 2020 at 9:58 pm

      It’s hard to say to be honest – it most likely is over mixing it, but if it never went thick, it probably wasn’t whisked enough that’s all!



  10. Gill on December 17, 2019 at 9:40 am

    Hey! Could I add melted chocolate too the cheesecake mix too? 😊

  11. Jayne Dursley on November 30, 2019 at 12:28 pm

    Hi in your recipe for decorating, do I melt paint butter and drizzle it on near or put double cream with it please, not sure if when you say whip some cream that’s for the piping.
    Thanks.

    • Jane's Patisserie on December 2, 2019 at 3:07 pm

      The cream is for piping, you can melt the peanut butter slightly to drizzle on it’s own.



  12. Angie on October 22, 2018 at 7:05 pm

    What are digestives that are in your recipe. Is it like graghm cracker crumbs?

    • Jane's Patisserie on October 22, 2018 at 9:54 pm

      If you are in America, the closest for you is Graham Crackers.



  13. Ceri on February 14, 2018 at 10:18 am

    I have only come across your site yesterday while hunting the perfect dessert for my husbands and mine’s romantic meal tonight, (14/2/18) have already made this and it’s been setting since last night, I dont’t know who is more excited to try it! I often make cakes for friends and family and pin them to Pinterest I will do so with this and link your site, thanks for the perfect dessert!

  14. Emelia on October 11, 2017 at 3:49 pm

    Hi. I would like to try your peanut butter cheesecake recipe (it looks delish!), but i only have 6-inch and 7-inch pans. How do i scale down the ingredients?

    • Jane's Patisserie on October 12, 2017 at 4:17 pm

      I would recommend making the whole recipe and making mini cheesecakes along side as it uses ‘whole packets’ of items quite a bit in the recipe.



    • Emelia on October 20, 2017 at 3:07 am

      I did as you adviced and it’s a success! Only it soften very fast outside the fridge due to the hot weather. But nevertheless, it’s a very flavourful cheesecake! Thank u so much.



    • Alison on May 18, 2021 at 11:19 am

      Hi, Would you recommend folding some reese’s mini peanut butter cups throughout or do you think that would be too much?



    • Jane's Patisserie on May 19, 2021 at 1:44 pm

      Hello! it will be delicious if you like them xx



  15. Danielle on September 18, 2017 at 1:32 pm

    Hi was just wondering how you get the cheesecake out of the tin? The sides are all fine but I can never get the base out ?

    • Jane's Patisserie on September 18, 2017 at 9:10 pm

      I use a thin metal spatula/cake slice, slide it round, and lift it off!



  16. Dally on August 26, 2017 at 3:37 pm

    Hi
    Thank you for this recipe…i followed to tea and left it in the fridge overnight than froze it for 2 hours but I found it turned sloppy very quickly once out the freezer and decorating…could I change quantities in any way so it sets firmer?? It is so tasty though

    • Jane's Patisserie on August 26, 2017 at 5:28 pm

      If its that sloppy then you over did it – you can whip the cream separately next time if you wish and fold the two together and it’ll be fine.



    • Dally on August 26, 2017 at 6:42 pm

      Thanku for getting back to me…I will try again as advised…it was super yummy so would be lovely for it to keep the shape…Iv tried many of your recipes…they have all been fab ??



    • Angie on October 22, 2018 at 7:08 pm

      What is double cream? Is it just heavy cream whipped?



    • Jane's Patisserie on October 22, 2018 at 9:55 pm

      It’s the fattiest liquid cream we have, so I believe heavy cream is your alternative.



  17. Kat on July 24, 2017 at 7:37 pm

    Should the double cream not be whipped before it’s added? Making this as a present and can’t afford it to go wrong! Recipe is amazing! X

    • Jane's Patisserie on July 24, 2017 at 7:59 pm

      I add it in liquid, and whip it all together. You can whip it before if you wish and then fold it together.



    • Kat on July 24, 2017 at 8:18 pm

      I trust your method 🙂 thanks! X



  18. Sandi Russell on July 16, 2017 at 1:27 pm

    Have just made this cheesecake – it looks amazing but I think we are going to struggle to eat it all within the time frame. Can it be sliced and frozen until we need it?

    • Jane's Patisserie on July 16, 2017 at 9:18 pm

      You need to set it normally in the fridge over night, and then use it can be frozen very well.



  19. Elle Watson on January 18, 2017 at 1:55 pm

    Hi Jane! Do you line the tin or grease it at all? 🙂

    • Jane's Patisserie on January 18, 2017 at 1:58 pm

      I don’t personally no – if you use a springform tin and it sets it should come out like a dream by itself – but you can line it if you wish!



    • Elle Watson on January 18, 2017 at 2:02 pm

      Perfect! Thank you so much – I can’t wait to give it a try.



    • Emily on July 5, 2020 at 10:03 pm

      Another wonderful recipe!!
      I would like to add chocolate in to the mix too how much should I add and do I need to take anything away?

      Thank you! Xx



    • Jane's Patisserie on July 6, 2020 at 1:38 pm

      Hey! I would reduce the cream to 300ml, and add in 200g of melted chocolate! x



  20. Kiranjeet Kaur on July 14, 2016 at 7:12 pm

    i am thinking of making this and was just wondering about one thing. once the cake has been decorated completely and back into the fridge, can i serve it immediately from the fridge or is it better to leave out in room temperature for a bit?

    • Jane's Patisserie on July 14, 2016 at 7:13 pm

      Directly from the fridge is perfect 🙂



  21. Kiersten on June 18, 2016 at 3:57 am

    There is certainly a lot to know about this subject. I love all of the points you have made.

  22. Sammie on June 13, 2016 at 10:33 am

    I love peanut butter especially when it is paired with chocolate. I have orange recipes on my site that I haven’t been able to taste due to my orange allergy – so I totally get your frustration. This is one totally yummy must make cheesecake. Sammie xxx

    • Jane's Patisserie on June 13, 2016 at 12:53 pm

      Yes! Its so frustrating isn’t it – but I’m glad I’m not alone in not being able to eat all your own recipes! haha but thank you so much!! xxx



    • Vicky on February 26, 2021 at 12:36 pm

      Hi can you clarify in step one please it’s says blitz both of the biscuits. But the base is digestive biscuits and butter?

      Also the picture looks like it has chunks of something in. What is this please?



    • Jane's Patisserie on February 26, 2021 at 2:43 pm

      Oh sorry its just blitz the biscuits – And it was some eggs I had chopped up and folded through – its not a necessary part! x



  23. Kelly on June 13, 2016 at 9:25 am

    This looks amazing! I love peanut butter.

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