Peanut butter and chocolate cheesecake

(314 ratings)

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Peanut butter and chocolate cheesecake
Peanut butter and chocolate cheesecake
  • Serves: 6

  • Prep time:

    including chilling time
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Peanut butter and chocolate cheesecake is incredible creamy, crunchy, tangy, sweet and salty and is a knockout for adults and kids alike. And itís very simple to make. Just bash some biscuits to make a base, then mix together peanut butter, mascarpone cheese and icing sugar for the filling, before topping with homemade chocolate caramel. The cheesecake takes 1hour to cook and 30 mins to prepare which is rather speedy for a cheesecake. Serve with melted chocolate or a spoonful of double cream and enjoy.


For the base:
  • 1 packet ginger nut biscuits
  • 80g melted butter

For the filling:

  • 2 x 250g tubs of mascarpone cheese
  • 4tbsp icing suger
  • Zest and juice of half a lemon
  • 4tbsp smooth peanut butter.

For the topping:

  • 30g butter
  • 30g dark muscovado sugar,
  • 2tbsp double cream
  • Large pinch of ground sea salt
  • 50g dark chocolate.

For an even more indulgent cheesecake, use chocolate digestives to make the base instead of ginger biscuits.


  1. Make the cheesecake base by putting the ginger nuts into a sandwich bag and bashing them with a rolling pin to crush them up.
  2. Melt the butter in a saucepan, remove from the heat and mix in the crushed biscuits. Spoon the mixture into a deep, loose bottom cake tin, pushing the mixture down so itís evenly spread out.
  3. Mix the mascarpone cheese with the peanut butter, lemon zest, lemon juice and icing sugar. Stir until smooth and creamy.
  4. Spread the cheese filling over the biscuit base and smooth over. Put in the fridge to chill for 1 hour.
  5. Once the cheesecake has completely chilled, pop it out of the cake tin and place it on a plate to be finished.
  6. Quarter-fill a saucepan with water and bring to a simmer. In a heat-proof bowl, add the chocolate and put the bowl over the simmering water. Stir until melted and gloopy.
  7. Meanwhile, melt the butter and muscovado sugar in a pan. When bubbling add cream and salt.
    Use a pastry brush or rubber spatula to liberally paint the butter topping over the cheesecake, then criss-cross with the melted chocolate. Return to the fridge until set, then cut into triangles to serve.

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