White chocolate peanut cheesecake
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  • Prep time 40 '
  • Total time 340 '


  • For the crust:
  • 250 g digestive biscuits, crushed
  • 80 g butter, plus extra for greasing
  • 2 tbsp smooth peanut butter, at room temperature
  • For the filling:
  • 250 g Philadelphia Original, softened
  • 150 g white chocolate, melted
  • 50 g smooth peanut butter, at room temperature
  • 150 g cream, whipped
  • To serve:
  • Mixture of chocolate chips and peanuts, crushed
  • 100 g white chocolate, melted


  • Butter and line a 23 cm springform cake tin with parchment paper. Place the biscuit crumbs in a bowl.
  • In a small bowl, combine the butter and peanut butter and place in the microwave for about 45 seconds until completely melted. Pour into the biscuit crumbs and stir to coat completely, mixing until the mixture resembles damp sand.
  • Transfer the mixture into the prepared cake tin and press firmly down into the base to create an even layer. Chill in the fridge for one hour to set firmly.
  • In a bowl, use an electric whisk to combine the cream cheese, melted chocolate and peanut butter until smooth and creamy. Fold in the whipped cream.
  • Spoon the filling into the chilled crust, smoothing out the top. Place a sheet of cling film directly on top of the cheesecake and return to the fridge for at least four hours.
  • To serve, decorate the top with the mixture of chocolate chips and crushed peanuts. Drizzle with extra melted white chocolate.


Nutritional Information

Typical values Per Recipe
Energy 23241.0 kj
Energy 5550.0 kcal
Fat 387.0 g
Carb 465.0 g
Protein 92.0 g
Saturated fat 185.0 g
Salt 3.2 g
Dietary fibre 13.0 g
Sugars 347.0 g
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