Chocolate and peanut butter cheesecake

Chocolate and peanut butter cheesecake


146 people made this

About this recipe: A no-bake cheesecake that all peanut butter fans will adore. There's a chocolaty base with a bit of crunch, and a creamy, peanutty filling. Kids are sure to love this cheesecake, and it's nice and cool for summer.


Serves: 8 

  • Base
  • 75g butter
  • 175g plain chocolate chips
  • 70g crispy rice cereal, like Rice Krispies®
  • Filling
  • 225g cream cheese, softened
  • 280g sweetened condensed milk
  • 200g smooth peanut butter
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 60g whipped cream
  • 125ml chocolate sauce

Prep:40min  ›  Cook:5min  ›  Extra time:4hr freezing  ›  Ready in:4hr45min 

  1. In a heavy saucepan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 23cm pie dish or cake tin. Chill 30 minutes.
  2. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour over prepared base. Drizzle chocolate sauce over the top.
  3. Freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.

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- Rated on - 23 Aug 2014

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