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Peanut butter and jam cheesecake recipe
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Peanut butter is the star ingredient in this moreish no-bake cheesecake recipe. It's a clever twist on the perennial sandwich combo, with a crunchy digestive biscuit base, nutty soft cream filling and a drizzle of strawberry jam to finish. Start this recipe the day before to allow the cheesecake to set. See method
Ingredients
- 100g butter, melted, plus extra for greasing
- 200g digestive biscuits
- 400g reduced-fat soft cheese
- 200ml double cream
- 100g smooth peanut butter
- 80g icing sugar
- 1 tsp vanilla extract
- 100g strawberry jam
- 80g roasted salted peanuts, roughly chopped
Each serving contains
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Energy
1645kj
396kcal
20%
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Fat
29g
42%
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Saturates
16g
78%
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Sugars
16g
17%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 25.5g
Protein 7g
Fibre 1.5g
Method
- Lightly grease and line the bottom of a 18cm loose-bottomed cake tin. Put the biscuits in a food processor and blitz until sandy in texture, then stir in the butter. Spoon into the prepared cake tin; pack down and level with the back of a spoon. Chill for 20 mins, or until firm.
- Meanwhile, put the soft cheese, double cream, peanut butter, icing sugar and vanilla in a large mixing bowl and whisk until it’s thick and holds a soft peak well. Spoon over the base and level out with a spoon. Allow to set in the fridge for 8 hrs, or ideally overnight.
- Whisk the jam in a small mixing bowl to loosen it up. Remove the cheesecake from the tin and place on a serving plate. Spread the jam all over the top, encouraging it to cascade down the sides, then scatter over the peanuts to serve.
Tip: The cheesecake will keep in the fridge for up to 2 days. Top with the jam and peanuts just before serving
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