Description
A rich, creamy peanut butter cheesecake slice with a buttery biscuit base and smooth peanut-butter cream cheese filling.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 90g unsalted butter, melted
- 450g cream cheese, softened
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
- Optional: melted chocolate or crushed peanuts for topping
Instructions
- Line an 8×8-inch (20x20cm) pan with parchment paper.
- In a bowl, combine crushed biscuits and melted butter until evenly moistened.
- Press the mixture firmly into the base of the prepared pan and refrigerate for 15 minutes.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add peanut butter, powdered sugar, and vanilla extract; mix until creamy.
- Fold in the whipped cream gently until fully combined.
- Spread the cheesecake mixture evenly over the chilled biscuit base.
- Refrigerate for at least 4 hours, or until firm.
- Slice and top with melted chocolate or crushed peanuts if desired.
Notes
- For a firmer slice, freeze for 30 minutes before cutting.
- You can replace digestive biscuits with graham crackers.
- Use smooth peanut butter for the creamiest texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg