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.
8 people made this
Ingredients
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
Method
Prep:30min ›
Extra time:5hr chilling ›
Ready in:5hr30min
- 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.
- 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.
- 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.
- Return to the fridge to chill for 2 1/2 to 3 hours before slicing and serving.
Tip
You can add more peanut butter depending on how nutty you like it.
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