No bake peanut butter, maple and pecan cheesecake

    5 hours 30 min

    A totally indulgent cheesecake, but so worth it. Mascarpone cheese combines with whipped cream and peanut butter, and is then topped with maple syrup and pecans for a cheesecake like no other.


    23 people made this

    Makes: 1 cheesecake

    • 1/2 packet digestive biscuits
    • 2 tablespoons melted butter
    • 300ml double cream
    • 1 tub mascarpone cheese
    • 3 tablespoons caster sugar
    • 2 teaspoons vanilla extract
    • 3 heaping tablespoons unsweetened peanut butter
    • 100g pecan nuts
    • 3 tablespoons maple syrup

    Prep:30min  ›  Extra time:5hr chilling  ›  Ready in:5hr30min 

    1. Crush the digestives to even sized crumbs. Combine with the melted butter, then press into the bottom of a 20cm round tin. Place in the fridge for 1 to 2 hours.
    2. In a large bowl, whisk the cream to stiff peaks. Stir in the mascarpone, sugar and vanilla. Finally, add the peanut butter and stir gently till smooth and well incorporated.
    3. Spread the peanut butter mixture over the chilled base, smoothing the top with the back of a spoon. Scatter over the nuts and drizzle with the maple syrup.
    4. Return to the fridge to chill for 2 1/2 to 3 hours before slicing and serving.


    You can add more peanut butter depending on how nutty you like it.

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