powdered sugar
heavy cream
chopped roasted peanuts
melted chocolate for drizzling

Directions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Combine the chocolate cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool slightly.
In a large bowl, beat the cream cheese until smooth. Add the peanut butter, sugar, and vanilla, mixing until fully combined.
Add the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
Add the heavy cream and mix gently until smooth.
Pour the filling over the crust. Tap the pan gently to release any air bubbles.
Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside for 1 hour with the door slightly open.
Refrigerate for at least 4 hours or overnight before adding the topping.
For the topping, whisk the peanut butter, powdered sugar, and heavy cream until smooth. Spread over the chilled cheesecake.
Sprinkle chopped peanuts over the top and drizzle with melted chocolate.
Slice and serve chilled.

Servings and Timing

Servings: 10–12 slices
Prep time: 25 minutes
Bake time: 55–65 minutes
Cooling time: 5 hours or overnight

Variations

Substitute the chocolate crust with a classic graham cracker crust for a lighter flavor profile.
Add a swirl of chocolate or caramel in the filling for added richness.
Use crunchy peanut butter for additional texture.
Add a layer of melted chocolate ganache between the crust and filling for extra indulgence.
Replace the peanut butter topping with whipped cream for a lighter finish.

Storage/Reheating

Store the cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped securely in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating is not recommended, as cheesecake is best enjoyed chilled.

FAQs

How long should the cheesecake chill before serving?

The cheesecake must chill for at least 4 hours, though overnight chilling produces the firmest, cleanest slices.

Can I use natural peanut butter?

Natural peanut butter is not recommended because it separates and alters the texture. Use a standard creamy peanut butter.

Do I need a water bath for this cheesecake?

A water bath is optional. This recipe bakes well without one due to its moderate baking temperature.

Can I make this recipe without a springform pan?

A deep pie dish or square baking pan can be used, but slicing and removing the cheesecake may be more difficult.

How do I prevent cracks on the surface?

Avoid overmixing, bake at the correct temperature, and allow the cheesecake to cool gradually in the oven.

Can I substitute almond butter?

Yes, almond butter can replace peanut butter at a 1:1 ratio, though the flavor will differ.

What type of chocolate is best for drizzling?

Melted semisweet or dark chocolate works well and balances the sweetness of the cheesecake.

Can this cheesecake be made ahead of time?

Yes, it is an excellent make-ahead dessert and can be prepared one to two days in advance.

How do I slice the cheesecake cleanly?

Heat a sharp knife under hot water, wipe dry, and slice. Repeat between cuts.

Can I freeze the whole cheesecake?

Yes, wrap it tightly in multiple layers and freeze for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

This Peanut Butter Cheesecake Slice is a luxurious and satisfying dessert that combines creamy peanut butter filling, a rich chocolate crust, and a delightful topping of nuts and chocolate. Whether served at a celebration or enjoyed quietly at home, it delivers consistent flavour, impressive presentation, and a dessert experience that many will appreciate.

Peanut Butter Cheesecake Slice

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A rich, creamy peanut butter cheesecake slice with a buttery biscuit base and smooth peanut-butter cream cheese filling.

Author: Emma Harper
Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 4 hrs 20 mins
Yield: 12 slices 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

200g digestive biscuits, crushed
90g unsalted butter, melted
450g cream cheese, softened
1 cup smooth peanut butter
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream, whipped
Optional: melted chocolate or crushed peanuts for topping

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Instructions

Line an 8×8-inch (20x20cm) pan with parchment paper.
In a bowl, combine crushed biscuits and melted butter until evenly moistened.
Press the mixture firmly into the base of the prepared pan and refrigerate for 15 minutes.
In a large mixing bowl, beat the cream cheese until smooth.
Add peanut butter, powdered sugar, and vanilla extract; mix until creamy.
Fold in the whipped cream gently until fully combined.
Spread the cheesecake mixture evenly over the chilled biscuit base.
Refrigerate for at least 4 hours, or until firm.
Slice and top with melted chocolate or crushed peanuts if desired.