With a delicious, rich, creamy peanut butter filling, a crunchy double chocolate biscuit base and a milk chocolate ganache topping with a white chocolate spider web, this peanut butter cheesecake will be sure to impress at your Halloween dessert table!
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Halloween – my favourite time of year!
It’s officially my favourite time of year!
I am a big child at heart, and I absolutely love the lead-up to Halloween. Growing up in rural Canada, Halloween was a big thing, and this excitement seems to have carried on into my adulthood. I love dressing up (I’ve got a dress and a very witchy cloak I bring out every October!), and I love getting creative with themed Halloween recipes.
This year, I’ve made the most indulgent, rich and creamy peanut butter and chocolate cheesecake recipe to share with you!
Ingredients for this no-bake peanut butter cheesecake
- 360 grams double chocolate digestive biscuits
- 75 grams unsalted butter, melted
- 340 grams of creamy peanut butter
- 680 grams full-fat cream cheese
- 80 grams of icing sugar
- 1 tsp vanilla
- 300 ml double cream + 5 tbsp for the topping
- 200 grams milk chocolate
- 50 grams of white chocolate
- peanut butter chips & peanut butter sweets to decorate
- plastic spiders to decorate
Equipment needed
- 9-inch quick-release springform cake tin
- 2 mixing bowls
- wooden spoon
- rubber spatula
- greaseproof paper
- piping bag
How to make a peanut butter cheesecake
- Crush the double chocolate digestive biscuits and mix with the melted butter.
- Press into the base of a lined 9-inch springform cake tin and chill while you make the filling.
- Mix together the peanut butter, cream cheese, icing sugar and vanilla.
- Whip the double cream until it forms soft peaks and gently fold into the SKIPPY® Peanut Butter mixture.
- Spoon into the cake tin and smooth over the top. Chill for 6 hours or overnight.
- Melt the milk chocolate with the remaining double cream and spoon over the top of the cheesecake. Decorate as desired.
Fun facts about peanuts
- they grow underground.
- peanuts are classified as a legume botanically and as a nut nutritionally. That means they have the best of both worlds, containing key nutrients found in both families.
- peanut butter is the leading use of peanuts produced in the UK, and by law American peanut butter must contain at least 90% peanuts.
- half of the top 10 selling candy bars in the USA contain peanuts or peanut butter.
- peanuts are naturally cholesterol-free
- they also contain more protein than any other nut: more than 7 grams per 1 oz of peanuts (or 2 tbsp of peanut butter)
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Peanut Butter Cheesecake
Ingredients
for the double chocolate biscuit base
- 360 grams double chocolate digestive biscuits
- 75 grams butter
for the peanut butter filling
- 340 grams peanut butter creamy
- 680 grams cream cheese
- 80 grams icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
for the milk chocolate ganache
- 200 grams milk chocolate
- 4 tbsp double cream
for the white chocolate spider web
- 50 grams white chocolate
- 1 tbsp double cream
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Equipment
Instructions
- Crush 360 grams double chocolate digestive biscuits until they resemble coarse sand.
- Melt 75 grams butter, and stir into the biscuit crumbs until well combined.
- Press into the base of a lined 9-inch quick-release springform cake tin and chill while you prepare the filling.
- Gently mix together 340 grams peanut butter, 680 grams cream cheese, 80 grams icing sugar and 1 tsp vanilla extract with a wooden spoon. Take care not to overbeat.
- Whip 300 ml double cream until it forms soft peaks and gently fold into the peanut butter mixture until incorporated.
- Spoon over the double chocolate digestive base and smooth over the top with a rubber spatula.
- Chill for at least six hours, preferably overnight.
- Place 200 grams milk chocolate, broken into pieces, in a heatproof bowl along with 4 tbsp double cream. Melt over a pan of barely simmering water, stirring occasionally.
- Pour the melted milk chocolate over the top of the chilled cheesecake, smoothing with a rubber spatula.
- Melt 50 grams white chocolate with 1 tbsp double cream in the same way, allow to cool and then spoon into a piping bag.
- Pipe a spiders web on the top of the cheesecake (or any other design) and decorate the edge of the cheesecake with peanut butter chips and your favourite chopped peanut butter sweets.
Nutrition
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Lamb and Spinach Curry (Karahi Gosht)
What a simply perfect pudding treat to make for Halloween. It sounds delicious and very moreish. No bake is always my favourite kind of make, so easy.
Wow, wow, wow! Now, this is my kind of dessert! All the ingredients are something I enjoy and I think my kids would too!
I’ve never tried a peanut butter cheesecake, but I really need to after seeing this recipe – looks delicious!
I love a no bake cheese cake just about as much as I love peanut butter – which is A LOT!!! I think I might make this for Thursday for our annual Halloween get together! I just can’t convince my family about pumpkin pie which is a shame…
That looks so tasty and I love how you have decorated it for halloween
The cheesecake looks delicious but looking at the ingredients it seems very “heavy”. I think I might try it out some time but replace the cream with something like yogurt. Not sure if that’s gonna work out though!
This looks so good, peanut butter and cheesecakes are two of my fave things so I know I’d adore this.
I am always looking for new cheesecake recipe ideas so thanks for the inspiration!
This is such a fun and easy treat to get the family in the halloween spirit! also love the decorations on the top for making it look super professional.
Skippy is my go-to brand of peanut butter! Love this cheesecake!
OMG this would be the hit of the party. I LOVE those spiders you have there. My grandkids would think this is so cool. I know there would be NO leftovers at the end of the night.
Delicious recipe, and gotta love no bake! interesting background on Skippy, I grew up eating it a lot but didn’t know any of that backstory.