Peanut butter cheesecake

Stir into the peanut mixture, distributing evenly. Pour the mixture into the prepared loaf tin.

Peanut butter cheesecake

By Lulu Grimes, Olive

This stunning no-cook cheesecake loaf would make a great dinner party dessert. The combination of golden syrup with peanut butter adds a sweet and salty decadence.

Total Time: 1 hour + Chilling
Yield: serves 8


  • Flavourless oil for the tin

  • Gelatine leaves 5

  • Full-fat soft cheese 600g

  • Smooth peanut butter 240g

  • Golden syrup 240g

  • Milk 75ml

  • Butter 25g

  • Milk or dark chocolate 100g, plus extra to decorate (optional)

  • Digestive biscuits 80g


Step 1

Oil and line a large loaf tin (about 1kg capacity). Soak the gelatine in cold water for 3 minutes until floppy. Mix the soft cheese with the peanut butter and syrup until smooth and combined.

Step 2

Lift the soaked gelatine out of the water and shake off any excess water. Put into a pan with the milk and heat very gently until the gelatine dissolves. Stir into the peanut mixture, distributing evenly. Pour the mixture into the prepared loaf tin.

Step 3

Melt the butter and chocolate in a pan over a low heat. Crush the biscuits by bashing them in a bag with a rolling pin, then add to the butter. Mix thoroughly until the crumbs are well coated.

Step 4

Cover the peanut mixture with the buttery biscuits, carefully smoothing flat – it should make a thin, even layer at the top of the tin. Chill for 2 hours until firm. Turn out onto a chopping board and decorate with the chocolate, if you like. Slice the cheesecake with a sharp knife – the base will be quite firm, so push down hard.

See more at Olive


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Cake Magazine: Peanut butter cheesecake
Peanut butter cheesecake
Stir into the peanut mixture, distributing evenly. Pour the mixture into the prepared loaf tin.
Cake Magazine
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