If you're a peanut butter lover like me, then you'll absolutely adore this no bake peanut butter cheesecake. It's creamy, rich, and loaded with the nutty flavor that we all know and love. Plus, it's a perfect dessert for any occasion!

The crust of this cheesecake is made with crushed Digestive biscuits, and butter. It's simple yet delicious and provides the perfect base for the filling.

The cheesecake filling made with cream cheese, peanut butter, sugar, heavy cream and a touch of vanilla. The result is a smooth and creamy filling that's bursting with peanut butter flavor. 

To make the cheesecake even more decadent, I like to top it with some dark chocolate chips. It adds the perfect amount of sweetness to it.


  • 270 g Digestive biscuits
  • 100 g melted butter
  • 185 g icing sugar
  • 525 g cream cheese
  • 250 g natural peanut butter
  • 120 ml heavy cream
  • 2 tsp vanilla extract
  • Dark chocolate chips (optional)

Peanut butter cheesecake


In a mixing bowl, combine the crushed biscuits with melted butter. Mix until well combined.

Press the mixture into the bottom of a 9-inch springform pan and set aside.

In another mixing bowl, beat the cream cheese, peanut butter, and the sugar until smooth and creamy.

Add the heavy cream and mix well.

Mix in the vanilla extract until well combined.

Pour the cheesecake filling over the biscuit base. Sprinkle chocolate chips on top.

Leave in the fridge for a minimum of 6 hours, or overnight.

Serve and enjoy!



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