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Peanut Butter Cheesecake

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Peanut Butter Chip Cheesecake lets you enjoy the flavour of peanut butter in a cheese cake. Make this easy no bake cheese cake for the peanut butter lovers in your life.

Peanut Butter Cheesecake Recipe




185g plain chocolate biscuit cookies

90g butter, melted

1/2 cup peanut butter chips


500g cream cheese, softened

250g peanut butter chips or mini peanut butter cups chopped

1/2 cup milk

1 tablespoon gelatine

400g sweetened condensed milk

2 cups heavy cream, whipped



Crush the biscuit cookies in a food processor until they resemble fine crumbs.

Add the melted butter and the peanut butter chips to the biscuit cookie crumbs and combine well.

When it is completely blended; press the biscuit cookie mixture into the base of a 23cm spring form bake pan.

Place the spring form pan into the refrigerator and refrigerate until needed.


In a small saucepan over low heat, add the milk and sprinkle the gelatine over the top and stir continuously until gelatine has dissolved. When the gelatine has dissolved set the mixture aside to cool slightly.

Using an electric mixer; beat cream cheese until smooth and creamy.

Then add the sweetened condensed milk and gelatine mixture.

Mix until very well combined.

Then carefully by hand fold in whipped cream and peanut butter chips or the chopped peanut butter cups.

Remove the spring form pan from the refrigerator and pour the cream cheese mixture over the top of the biscuit cookie crust.

Place Peanut Butter Cheesecake back in the refrigerator and refrigerate for a minimum of 4 hours, preferably overnight.

Decorate with extra peanut butter chips or peanut butter cups before serving. For guests I like to decorate with swirls of whipped cream topped with mini peanut butter cups.


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