Peanut Butter Cheesecake Recipe
No Bake Frozen Peanut Butter Cheese Cake Recipe - Delicious dessert made with cream cheese and peanut butter on a buttery biscuit base.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: Family Food
Servings: 12 People
- 200 g essential Waitrose Ginger Nut Biscuits crushed
- 100 g essential Waitrose Unsalted Butter melted
- 450 ml essential Waitrose Double Cream + 150ml to decorate
- 100 g Icing Sugar
- 500 g essential Waitrose Full Fat Cream Cheese
- 340 g essential Waitrose Smooth Peanut Butter
- 100 g essential Waitrose Salted Roasted Peanuts
Combine the crushed biscuits with the melted butter and press into a tin. Chill in the fridge.
Meanwhile beat 450ml of the cream until stiff and mix with the icing sugar, cream cheese and peanut butter.
Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
Pop into the freezer for at least 2 hours (or overnight if it makes if you don't need it until the next day).
When you want to serve the cheesecake, remove it from the freezer for about 30 minutes.
Then decorate with the remaining cream, beaten until stiff, and the peanuts. Serve immediately.
Calories: 630kcal | Carbohydrates: 35g | Protein: 13g | Fat: 50g | Saturated Fat: 23g | Cholesterol: 115mg | Sodium: 438mg | Potassium: 352mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1320IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1.5mg