It’s Peanut Butter Cheesecake Time!!! (vg)


Yes! Another cheesecake recipe🙀. Just try and stop me making ’em.

This is basically an adaptation of my Buttery Biscuit Base Cheesecake recipe swirled with that smooth creamy delight that is peanut butter. 😻 🥜🥜🥜

The peanut brittle shards are a wild and a totally OTT decoration but it’s fun to make, just give it a crack!

You will need:

For the base:

  • 200g Hobnobs
  • 100g Pretzels
  • 100g Melted Vegan Butter

For the topping:

  • 150g Smooth Peanut Butter
  • 170g Cashews (soaked for at least 1hr in boiling water)
  • 250g Dairy Free Cream Cheese (Tesco & Sainsbury’s do a crackin’ one, try Violife in ASDA)
  • 250ml Coconut Cream
  • 150ml Maple Syrup
  • 1 tbsp Arrowroot Powder
  • 2 tbsp Lemon Juice
  • 1tsp Vanilla extract
  • Pinch of salt

To decorate:

Preheat your oven to 160C / 320F

To make the base:

  1. Take out the day’s aggression by bashing the hobnobs and pretzels to a crumb.
  2. Mix with the melted butter.
  3. Line a loose bottomed baking tin with baking paper.
  4. Tip the base mix to the tin and press down until firmly packed.
  5. Let him chill out in the fridge.

To make the topping:

  1. Add all of your topping ingredients, plus half of the peanut butter, to a blender. Blend until creamy.
  2. Once the mix is smooth, swirl in the remaining peanut butter.
  3. Whip out your chilled base. Pour on the topping mix.
  4. Bang in the oven for around an 50 minutes (you’re looking for the edges to be firm and the middle slightly wobbly).
  5. When he looks done, bring him out and let him cool.
  6. Take your little peanut brittle shards and poke them into the top in a haphazard yet gloriously arty arrangement. Like, you want it to be cool but not look like you care. 💁

I guess it’s peanut butter cheesecake time!! 🍌


It's Peanut Butter Cheesecake Time!!!It's Peanut Butter Cheesecake Time!!!


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