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.
Servings: 12 People
Ingredients
- 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
Instructions
- 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.
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Nutrition
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