Peanut Butter Cheesecake Recipe (Ready in 85 Min)

This American dessert builds peanut cookies, gelatine leafs and ricotta into a hearty meal you can have ready in about 85 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 11 steps.

You'll mainly reach for pan and blender. At medium difficulty across 11 steps, it's manageable with a little attention. As written, it's meat-free.

How to make it

Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible.
Melt the butter in a pan.
Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated.
Press the mixture firmly into the base of the tin and chill.
Soak the gelatine in water while you make the filling.
Tip the ricotta into a bowl, then beat in the peanut butter and syrup.
Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
To defrost, thaw in the fridge overnight.
To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

You'll use: Pan · Blender · Whisk

Ingredient substitutions

Butter: olive oil (¾ the amount) · coconut oil · margarine
Ricotta: cottage cheese (blended) · mashed silken tofu
Milk: any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Double Cream: heavy cream · whipping cream

Tips & common questions

How long does Peanut Butter Cheesecake take to make?

About 85 minutes from start to finish — an estimate based on the 11 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of butter?

Try olive oil (¾ the amount). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Peanut Butter Cheesecake vegetarian?

Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.