Chocolate Peanut Butter Cheesecake
Serves: 6 to 8
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.
Ingredients
For the cheesecake base
- 200 g (7 oz) chocolate digestive biscuits, see Kitchen Notes
- 60 g (½ stick) unsalted butter, melted
- 1 tablespoon milk
For the cheesecake filling
- ¾ cup (¾ cup) crunchy peanut butter
- 125 ml (½ cup) milk
- 250 g (9 oz) cream cheese, at room temperature
- 110 g (½ cup) caster sugar, (superfine sugar)
To Decorate
- 30 g (1 oz) dark chocolate, chopped
Instructions
To make the cheesecake base
- Preheat the oven to 180°C/350°F (without fan). See Kitchen Notes for a no-bake option.
- Place the biscuits in a food processor.
- 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 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 about 2 hours, until the filling is firm.
To decorate the cheesecake
- 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.
Kitchen Notes
- WHAT TYPE OF BISCUITS/COOKIES TO USE
You can use chocolate digestive biscuits or plain digestive biscuits for the cheesecake base. Speculoos biscuits are also delicious in this recipe. - NO BAKE INSTRUCTIONS
Baking the cheesecake base 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. - RECIPE CREDIT
This recipe is adapted from Baking by Margaret Fulton. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.