Peanut Butter Cheesecake
This Peanut Butter Cheesecake is a Peanut Butter lover’s dream! It is packed full of Peanut Butter, Peanut Butter Cups, Peanut Butter Chips and decorated with even more Peanut Butter!
Okay, I feel like I said Peanut Butter a lot there! But this cheesecake really is just dedicated to everything Peanut Butter.
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How To Make This Peanut Butter Cheesecake
To make the base of this cheesecake I used Hobnobs. You can use any plain biscuit you fancy though. You could even make this with chocolate biscuit-like chocolate digestives or Oreos, but you will need to reduce the amount of butter.
I find the easiest way to crush the biscuits is in a food processor, but you could also add the biscuits to a food-safe bag and bash them with a rolling pin.
For the biscuit base, you can add either unsalted butter or Stork to the crushed biscuits. I normally tend to use Stork because there is always some in my fridge but it is completely up to you.
Press the biscuit base into the bottom of your cake tin. For cheesecakes I always use an 8” round springform tin, I just find it so much easier to get the cheesecake out once it has set. I don’t tend to line the bottom or sides of the tin; I just find that it makes it so much harder to get off.
When the cheesecake has set, you can easily slide it off the base of the tin, but if you have lined it then you need to try and get the baking parchment off too.
To make the cheesecake, I start by whisking together the soft cheese and icing sugar until it starts to thicken and hold its own shape. It might seem like a huge amount of soft cheese, but I love a thick cheesecake.
Then with the whisk on a low speed, I add the double cream. Once the double cream is added turn the speed of your mixer up and whisk until it forms stiff peaks.
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With this cheesecake, as with most cheesecakes, there is a very fine line between it being perfect and it being overbeaten. You will know if you have overbeaten the mixture because it will be thick and then go back to being thin and runny.
The little test I do to make sure my cheesecake is whipped enough is to hold the bowl upside down. Similar to what you would do if you were making meringue. If the mixture doesn’t move, then it is ready.
Once the cheesecake mixture is thick add the peanut butter. For this recipe, I used a crunchy spread, but you can use smooth if you prefer.
I just wanted to add as much peanut buttery-ness as possible. Then I folded through peanut butter cups and peanut butter chips, but you can use any peanut butter sweet you can find.
Pour the mixture into the tin and smooth. The cheesecake needs to go in the fridge overnight to set.
Once your cheesecake has set remove it from the tin and pop it onto your serving plate. If there are any bumps or gaps in the side of the cheesecake use a cake smoother or knife to go around the side of the cheesecake to smooth and fill these.
I decorated the top of the cheesecake, similar to how I decorated my Summer Berry Cheesecake and Cookie Monster Cheesecake. I whipped double cream to stiff peaks and piped it around the edge of the cheesecake then finished with more Peanut Butter Cups and Peanut Butter Chips.
Commonly Asked Questions
How long does a no-bake cheesecake last?
This Peanut Butter Cheesecake will last 3-4 days in the fridge.
Which cream cheese is best for cheesecake?
So, you can use any soft cream cheese for this cheesecake so long as it is full-fat. I used Philidelphia for this cheesecake, but I often use supermarket own brands too.
What can I use if I don’t have cream cheese?
If you don’t have soft cream cheese, I would recommend replacing it with mascarpone. You could also do a mixture of soft cream cheese and mascarpone to make up the weight.
Alternatives
As mentioned above you can use any biscuits you fancy for the base. Just remember if you are using one with a chocolate topping or a filling like Oreo then you will need to reduce the amount of butter.
You could also add a chocolate drizzle to the top of this Peanut Butter Cheesecake or melt down the peanut butter chips and drizzle over the top.
Equipment
Piping Tip
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Peanut Butter Cheesecake
Ingredients
For the Biscuit Base
- 125 g Unsalted Butter or Stork
- 350 g Hobnobs
For the Peanut Butter Cheesecake
- 700 g Soft Cheese
- 150 g Icing Sugar
- 300 ml Double Cream
- 150 g Peanut Butter
- 90 g Peanut Butter Cups
- 100 g Peanut Butter Chips
For the Decoration
- 300 ml Double Cream
- Peanut Butter Cups
- Peanut Butter Chips
Instructions
To Make the Biscuit Base
- In a food processor blitz your biscuits to a crumb.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it is nice and level. Leave to one side.
To Make the Peanut Butter Cheesecake
- In a bowl mix together the soft cheese and icing sugar, until it is nice and thick.
- Pour in the double cream, while mixing on a slow speed. The mixture should be thick and holds its shape.
- Add the peanut butter, peanut butter cups and chips and mix these through until evenly distributed.
- Pour the mixture into the cake tin and smooth.
- Put the mixture in the fridge to set overnight (or at least 8 hours).
To Decorate
- Remove the cheesecake from your cake tin.
- Whip the double cream until it is thick. If you would like to sweeten the cream add a tablespoon of icing sugar.
- Pipe the double cream onto the top of the cheesecake and decorate using the Peanut Butter Cups and Peanut Butter Chips.
Video
Notes
- This Peanut Butter Cheesecake will last in the fridge for up to 3 days.