Peanut butter and jam cheesecake recipe
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- Serves 12
- 20 mins to prepare plus chilling
- 396 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1645kJ 396.0kcal
- Fat
- 29g
- Saturates
- 16g
- Sugars
- 16g
- Salt
- 0.4g
of the Reference intake
Carbohydrate 25.5gProtein 7.0gFibre 1.5g
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- 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
