Recipe with step-by-step photos for a delicious no-bake Chocolate Peanut Butter Cheesecake, using a chocolate biscuit base and an easy filling with crunchy peanut butter.
I was recently watching an episode of Nigella’s Kitchen where Nigella was making a Chocolate Peanut Butter Cheesecake, a calorie-laden recipe which is quite true to her kitsch junkie style, not to mention that she made the whole thing whilst wearing a black satin nightrobe, all the while miraculously managing to avoid spilling anything on herself.
Perhaps if I, too, donned a silk nightrobe instead of a frilly apron everytime I entered the kitchen, I might make less of a mess??
I was all inspired to recreate the same Chocolate Peanut Butter Cheesecake, up until the moment when Nigella popped the cheesecake into the oven. I realised then, disappointedly, that I would never attempt this recipe.
Despite Nigella’s confident instructions to bake the cheesecake until there is still a hint of “inner-thigh wibble”, baked cheesecakes have never worked for me, sadly.
These days, when the craving for a baked cheesecake ensues, I head down to my local Starbucks and order a serve of their baked New York cheesecake; I think it’s the perfect cheesecake and am happy to concede that some (ok, many) shop-bought cakes cannot be improved upon.
But if I were to make a cheesecake at home, I always turn to the no-bake variety. Not only do they taste delicious but there is no pfaffing about with water baths and oven temperatures – you can rarely find a more stress-free recipe than a no-bake cheesecake.
So it was a coincidence that I was flicking through Margaret Fulton’s latest baking compendium, aptly titled Baking, that I stumbled across a recipe for a no-bake chocolate peanut butter cheesecake. I hardly needed any encouragement to make it promptly, although I did have difficulties finding willing volunteers to share in this high-calorie dessert.
Thankfully, the combination of chocolate and peanut butter is quite exotic in Switzerland and I was able to lure my neighbours over for a sampling before sending them off for a jog in the nearby forest.
As you will see from the recipe below, this no-bake Chocolate Peanut Butter Cheesecake is a breeze to make. I love how, in Margaret Fulton’s introduction to this recipe, she states that the recipe originated in the US where peanut butter is very popular, but that she had adapted the recipe to suit Australian palates. By that, I presume she means that her version is less sweet and decadent than its American counterpart.
Although the peanut butter has a subtle presence, you can definitely taste it. The chocolate biscuit base and peanut butter are certainly a novel pairing for a cheesecake, but somehow it really works. You could use any chocolate biscuit for the biscuit base, although chocolate wheaten biscuits might fool you into thinking that the cake is healthier for it.
All in all, a lovely, simple no-bake cheesecake recipe which I would love to make again.
For a printable recipe, please scroll down.
Other No-Bake Cheesecake Recipes You Might Also Like
Chocolate lovers will swoon over this incredibly easy, but totally delicious, Chocolate Chip Cheesecake.
Making cheesecake in individual portions are a great idea when entertaining, and my go-to recipe are these Mini Cheesecake with Raspberries & Passionfruit.
I also love Ottolenghi’s recipe for Cheesecake Pots with Plum Compote with its totally addictive hazelnut crumble.Print
Chocolate Peanut Butter Cheesecake
Recipe with step-by-step photos for a delicious no-bake Chocolate Peanut Butter Cheesecake, using a chocolate biscuit base and an easy filling with crunchy peanut butter. Recipe adapted from Baking by Margaret Fulton.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: Serves 6 to 8
For the cheesecake base
- 200 g (7 oz) chocolate digestive biscuits (see Kitchen Notes)
- 60 g (1/2 stick) unsalted butter, melted
- 1 tablespoon milk
For the cheesecake filling
- 3/4 cup crunchy peanut butter
- 125 ml (1/2 cup) milk
- 250 g (9 oz) cream cheese, at room temperature
- 110 g (1/2 cup) caster sugar
- 30 g (1 oz) dark (bittersweet) chocolate, chopped
To make the cheesecake base
- Preheat the oven to 180°C (350°F) (see Kitchen Notes for a no-bake option).
- Place the biscuits in a food processor and blitz until you have fine crumbs.
- Add the melted butter and 1 tablespoon of milk. Blitz again until everything is well-combined.
- Press the mixture into the base of a 20cm (8 inch) loose-bottom flan tin or tart tin.
- Use your fingers to gently push the mixture up the sides of the tin, leaving a sufficiently thick border so that the tart will have some stability when unmoulded.
- Bake the biscuit base for 15 minutes.
- Place the tart tin on a wire rack and allow it to cool completely.
To make the cheesecake filling
- In a small saucepan, combine the peanut butter and 1/2 cup of milk.
- Heat gently over very low heat, stirring until the mixture is smooth.
- Remove the saucepan from the heat and allow the mixture to cool.
- Beat the cream cheese together with the sugar until smooth. You can either do this in a stand mixer with the paddle attachment, or simply with a bowl and wooden spoon.
- Stir the peanut butter mixture through the cream cheese mixture.
To assemble the cheesecake
- Spoon the filling into the cooled biscuit base and spread evenly.
- Cover the tin loosely with clingfilm and chill in the fridge for a few hours until the filling is firm.
- Melt the chocolate, either in a small bowl over a pan of simmering water, or carefully in the microwave.
- Pour the melted chocolate into a small plastic bag and snip off a corner. Alternatively, use a small piping bag.
- Slowly drizzle the melted chocolate over the cheesecake.
- Return the cheesecake to the fridge for about 15 minutes to set before serving.
Baking the cheesecake base gives makes it more firm and stable. You can skip the baking step if you chill the cheesecake base in the fridge for at least 30 minutes before adding the filling.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Per slice
- Calories: 512
- Sugar: 28.6g
- Sodium: 177.4mg
- Fat: 36.8g
- Carbohydrates: 40.3g
- Fiber: 2.8g
- Protein: 9.6g
- Cholesterol: 48.5mg
This recipe was first published on 4 September 2012. It has been updated with more comprehensive recipe notes.