Peanut Butter Cheesecake

Peanut Butter Cheesecake

This is a chocolate nutty cheesecake treat. Make a whole bunch of bitesize cheesecakes for a party or just make a big cheesecake and eat it all on your own.

Course Dessert
Prep Time 10 minutes
Freeze 45 minutes
Servings 8 Servings



  • 250 g vegan disgestive biscuits e.g., M&S, McVities Digestive Light
  • 100 g melted vegan butter e.g., Vitalite, Pure

Cheesecake Filling

  • 600 g vegan cream cheese e.g., Yoso, Tofutti
  • 100 g granulated sugar
  • 56 g vegan butter e.g., Vitalite, Pure
  • 60 g peanut butter
  • 50 g dark vegan chocolate chips or grated chocolate melted


  • 2 tablespoons unsalted chopped cashews optional
  • Reese's Pieces optional



  1. Place biscuits in either a food processor and pulse until crumblike. This can also be done by placing the biscuits in a freezer bag and smashing with a rolling pin.

  2. Melt the butter and combine with the biscuit crumbs. Mix thoroughly until the crumbs are completely coated. 

  3. Tip them into a tin  prepared and lined with parchment paper. Press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

Cheesecake Filling

  1. In a bowl, combine the cream cheese, sugar, butter and peanut butter. Mix until smooth and lump free.
  2. Pour the mixture into the chilled biscuit base.

  3. In a small pot, melt chocolate chips over low heat drizzle the chocolate on the mixture. OR, place chocolate chips in a ziplock bag and place it inside a bowl, then pour boiling water in the bowl to melt the chocolate chips. Once melted cut a small hole on one corner of the bag. Use it to squeeze out chocolate across cake.
  4. Sprinkle with nuts or Reese's Pieces

  5. Freeze for at least 45 minutes to an hour. Eat.

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