United StatesDessert
Peanut Butter Cheesecake
This no-bake peanut butter cheesecake starts with a crisp base of crushed peanut cookies and melted butter. The filling combines creamy ricotta, rich peanut butter, and golden syrup, set with gelatine for a smooth texture. Once chilled until firm, it's topped with sweetened whipped cream and a scattering of crunchy peanut brittle. It's a straightforward make-ahead dessert that can even be frozen for later.
34 minServes 4
Method
6 steps · 34 min total
- 01
Prepare Base and Chill
Start by oiling and lining a 20cm round loose-bottomed cake tin with cling film, smoothing it out as much as you can. Melt the 50g butter in a pan. While that's happening, crush the 175g peanut cookies — a rolling pin and a bag work well here. Stir the crushed cookies into the melted butter until every crumb is well coated, then press this mixture firmly into the bottom of the prepared tin. Pop it in the fridge to chill.
