No-Bake Peanut Butter Cheesecake!
A delicious, sweet & nutty no-bake peanut butter cheesecake with overload peanut butter decoration!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g digestives
- 150 g unsalted butter ((melted))
- 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))
- 150 ml double cream
- 2 tbsp icing sugar
- 75 g peanut butter ((melted))
- 100 g peanut butter cups
Instructions
- 1
Blitz the biscuits for the base in a food processor until they are a fine crumb.
- 2
Mix with the melted butter and press down firmly into an 8″/20cm Deep Springform Tin.
- 3
With an electric mixer, mix the cream cheese, vanilla, icing sugar and peanut butter until smooth
- 4
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.
- 5
Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.
- 6
Remove from the tin and decorate – I drizzle on the melted peanut butter (melt the peanut butter in 10 second bursts)
- 7
Whip the double cream and icing sugar together until thick and pipe onto the cheesecake. Add peanut butter cups, and some sprinkles.