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Peanut butter and jam cheesecake recipe

5 ratings

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
Vegetarian

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

Energy
1645kj
396kcal 20%
Fat
29g 42%
Saturates
16g 78%
Sugars
16g 17%
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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