Prepare to meet your new favourite dessert obsession. This isn’t just any cheesecake; it’s a gloriously indulgent, no-bake peanut butter dream. We’re talking about a crunchy, chocolatey base made with bitter cocoa nibs, a ridiculously creamy filling swirled with ripples of crunchy peanut butter, and a generous drizzle of salted butterscotch sauce. The best part? There’s no baking required! This masterpiece sets to perfection in the fridge, making it an effortlessly impressive treat. Plus, we’ve included a simple dairy-free option so everyone can experience this slice of heaven.
Ingredients
• SERVES 6–8
• For the Base
• 50g / 3.5 tbsp unsalted butter or dairy-free margarine, melted, plus extra for greasing
• 100g / 3.5 oz digestive biscuits, use vegan if needed
• 20g / 2 tbsp cocoa nibs
• For the Filling
• 250g / 9 oz full-fat cream cheese or a good-quality firm vegan cream cheese
• 80g / 1/3 cup whipping cream or soy cream
• 30g / 1/4 cup icing sugar, sifted
• 300g / 1 1/4 cups crunchy peanut butter
• To Serve
• 1 batch Salted Butterscotch Sauce or vegan toffee sauce
• Extra cocoa nibs, for sprinkling (optional)
Instructions
1. Method
2. Grease and line a 20cm / 8-inch loose-bottomed tin. To make the base, crush the biscuits into crumbs, then mix with the melted butter and cocoa nibs. Press this mixture firmly into the base of the tin and place in the fridge to set.
3. In a large bowl, beat the cream cheese, cream, and icing sugar until just combined and smooth. Gently fold in the crunchy peanut butter, mixing only a few times to create a marbled, rippled effect rather than a uniform colour.
4. Spoon the filling onto the chilled base. Use the back of a metal spoon or an offset spatula to smooth the top until it’s flat and even.
5. Return the cheesecake to the fridge to firm up for at least 2 hours. To check if it’s set, insert a sharp knife into the middle – it should feel firm. If it’s still soft, place it in the freezer for 10 minutes (but set a timer!).
6. To serve, carefully remove the cheesecake from the tin. Slice into wedges and generously drizzle with salted butterscotch sauce and a sprinkle of extra cocoa nibs.
Nutritional Information
• Nutritional Notes
• A decadent treat, perfect for special occasions.
• Peanut butter provides a source of plant-based protein and healthy fats.
• Cocoa nibs are packed with antioxidants and add a deep, sugar-free chocolate flavour.
• This recipe can easily be adapted to be dairy-free and vegan-friendly.
Pro Tips
• For a dairy-free version, use a high-quality, firm block-style vegan cream cheese. Softer, tub-style versions may not set properly.
• To achieve a perfect peanut butter ripple, be careful not to overmix when you fold it in. A few gentle stirs are all you need.
• Don’t let leftover toffee sauce go to waste! It’s divine drizzled over ice cream, pancakes, or even stirred into your morning coffee.
• For an extra-crisp base, freeze the biscuit crust for 15 minutes while you prepare the creamy filling.
FAQ
Q: Can I make this no-bake peanut butter cheesecake vegan
A: Absolutely! This recipe is easily adapted for a vegan diet. Simply use a dairy-free margarine for the base, vegan-friendly digestive biscuits, a firm, block-style vegan cream cheese, and a plant-based cream like soy or coconut cream for the filling. Top with a vegan toffee sauce to complete this delicious plant-based treat.
Q: Is this vegetarian cheesecake a good source of protein
A: Yes, for a dessert, it offers a decent amount of plant-based protein, primarily from the 300g of crunchy peanut butter in the filling. Peanut butter is an excellent vegetarian source of protein and healthy fats, making this a more satisfying and substantial treat.
Q: What are cocoa nibs and are they vegetarian
A: Cocoa nibs are small pieces of crushed, roasted cacao beans. They are 100% plant-based, making them perfectly suitable for vegetarian and vegan diets. They offer a deep, unsweetened chocolate flavour and a delightful crunch, plus they are packed with antioxidants, adding a nutritious boost to the cheesecake base.
Q: How should I store this vegetarian cheesecake
A: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. The base will soften slightly over time, but the flavour will remain delicious. You can also freeze individual slices for up to a month; just let them thaw in the fridge for a few hours before serving.
