Peanut butter cheesecake

Peanut butter cheesecake
This makes an indulgent, rich cheesecake - if you'd prefer to serve bigger slices, decrease the cream cheese and increase the double cream. It's best to prepare this ahead of time and refrigerate overnight.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12
Peanut butter cheesecake


Biscuit base

  • 200g Digestives
  • 150g Oreos (I used the chocolate brownie filling flavour)
  • 175g Butter, Melted


  • 720g full fat Philadelphia Cream Cheese
  • 2 tsp vanilla
  • 1 cup icing sugar
  • 1 cup smooth peanut butter
  • 1/2 tsp xanthan gum
  • 500ml double cream, whipped
  • 50g dark chocolate to serve

How to make

Biscuit base

  • Pulse biscuits in a food processor until they become fine crumbs
  • Stir in the melted butter and press firmly into a 20cm pie dish or springform tin


  • In a large bowl, mix together the peanut butter, cream cheese, vanilla, icing sugar and xanthan gum (it’s easier if you have an electric mixer)
  • In a separate bowl whip the double cream until it holds soft peaks
  • Fold the whipped cream gently into the peanut butter mixture
  • Spoon the mixture evenly over the buttery biscuit
  • Refrigerate overnight (or for at least 6 hours)
  • Melt the chocolate in the microwave and pour into a freezer bag
  • Snip a tiny corner of the bag and drizzle melted chocolate over the cake
  • Remove from tin or slice from pie dish to serve

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