Peanut butter cheesecake

By Dawn  

August 20, 2017

This was a bung it in and keep fingers crossed it worked recipe.

  • Prep: 20 mins
  • Yields: 8 servings


1 4oz/100g digestive biscuits

2 3oz/75g metled butter

3 400g cream cheese . Room temp

4 250g peanut butter. Room temp

5 200g icing sugar.


11. I lined my 8inch glass dish with cling film as it helps to get the cheesecake out.

22. Crush the biscuits to a crumb like texture but does not have to be perfect.

33 add to melted butter and stir till all combined

44 put the base mixture into the dish and flatten out towards the edge. Chill in fridge till base is cool down

55 mix the icing sugar, peanut butter and creamcheese together.

6Tip....taste the filling at this part. If needs more sugar added now.

76 once mixed add to the cool base and spread out.

87 chill in fridge for at least 4 hrs but 24hrs is better

This is not a firm set cheesecake its a nice thick one but will firm up the longer your chill it. If in a hurry to set pop in freezer for 40 mins .


9 Reviews

Sonia Robinson

August 20, 2017

Megan Barnes

Tom Logan

August 20, 2017

Michaela Logan

Vicki Brimacombe

August 20, 2017

Philip Brimacombe

Lucy Bramhall

August 20, 2017

Oh wow I will defiantly be trying this one lol xxx

Jayne Field

August 20, 2017

Bonnie Burns

Clare McConville Gettins

August 20, 2017


Louise McConville-herron

August 20, 2017

Clare McConville Gettins

Jodie Marshall

August 20, 2017

Lucy Bramhall

Lyn End Bsl Pattison

August 20, 2017

Craig Pattison