Dessert · American

No-Bake Peanut Butter Cheesecake

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 29, 2026

This creamy peanut butter cheesecake skips the oven entirely, setting up beautifully in the fridge thanks to a little gelatine. A crunchy peanut cookie base, a smooth peanut butter filling, and a topping of softly whipped cream with peanut brittle make it a crowd-pleaser worth the wait.

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No-Bake Peanut Butter Cheesecake

Why you'll love this

  • No oven required, so it is perfect for warm days or a busy kitchen.
  • The peanut cookie base and brittle topping add serious crunch.
  • Make it ahead and even freeze it for stress-free entertaining.
  • Ricotta keeps it lighter than a classic cream cheese cheesecake.

EveryDayMeal recipe

No-Bake Peanut Butter Cheesecake

Prep
25m
Cook
5m
Total
270m
Serves
10
Level
Medium

Ingredients

  • 50g butter
  • 175g peanut cookies
  • 5 gelatine leaves
  • 500g ricotta
  • 175g peanut butter
  • 175g golden syrup
  • 150ml milk
  • 275ml double cream
  • 2 tbsp light brown soft sugar
  • to scatter crushed peanut brittle

Equipment

  • 20cm loose-bottomed cake tin
  • cling film
  • small saucepan
  • mixing bowl
  • whisk
  • stick blender (optional)

Instructions

  1. Lightly oil a 20cm round loose-bottomed cake tin and line it with cling film, smoothing out the wrinkles so the finished base sits flat and releases cleanly later.
  2. Melt the butter in a small pan over low heat until just liquid, then set aside. Crush the cookies by bashing them in a sealed bag with a rolling pin until they look like coarse sand.
  3. Stir the crushed cookies into the melted butter until every crumb is coated and the mixture clumps together when pressed. Tip it into the tin and press down firmly with the back of a spoon, then chill so the base sets solid.
  4. Soak the gelatine leaves in a bowl of cold water for about 5 minutes until soft and floppy, which lets them dissolve smoothly later.
  5. Tip the ricotta into a large bowl and beat in the peanut butter and golden syrup until combined. For a silkier filling, blitz with a stick blender to smooth out ricotta's slightly grainy texture.
  6. Squeeze the soaked gelatine dry, then warm it in a pan with the milk over very gentle heat, stirring until fully dissolved with no lumps. Do not let it boil or it will lose its setting power.
  7. Beat the warm gelatine milk into the peanut mixture until fully blended, then pour it over the chilled base and smooth the top. Chill for at least 4 hours, or until firmly set.
  8. Carefully release the cheesecake from the tin and peel away the cling film. Whisk the cream with the brown sugar until it just holds soft peaks, then spread over the top and scatter generously with crushed peanut brittle before serving.

Tips from the kitchen

  • Bloom the gelatine fully and never boil the milk, since high heat weakens its set and you could end up with a soft filling.
  • Whip the cream just until it holds soft peaks. Overwhipped cream looks grainy and spreads poorly.
  • Run a hot knife under warm water and wipe it between cuts for clean slices.

Estimated nutrition per serving: 480 cal · 12g protein · 38g carbs · 32g fat

Make it your own

  • Swap the peanut cookies for digestive biscuits if you want a less nutty base.
  • Drizzle melted chocolate over the top before adding the brittle for a chocolate-peanut finish.
  • Use crunchy peanut butter for extra texture throughout the filling.

Storing & make-ahead

Keep covered in the fridge for up to 3 days. To freeze, leave it in the tin until solid, then cover the surface with cling film and wrap the whole tin in cling film and foil. Thaw overnight in the fridge before topping with cream and brittle.

Good to know

Can I use powdered gelatine instead of leaves?
Yes. About 1 tablespoon of powdered gelatine equals 5 leaves. Sprinkle it over a little cold milk, let it bloom, then warm gently to dissolve.
Why is my filling not setting?
The gelatine likely did not dissolve fully or the milk was boiled. Heat it gently just until clear, and chill the cheesecake for at least 4 hours.
Can I make this dairy lighter?
Ricotta is already lighter than cream cheese. You can top with a thinner layer of cream or skip it and just add brittle.
Can I make it nut-free?
Not easily, since peanut butter is the star. For a milder version, swap the cookies and topping but the filling will still contain peanuts.

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