Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Cuisine: United States
Ingredients: 50g Butter; 175g Peanut Cookies; 5 Gelatine Leafs; 500g Ricotta; 175g Peanut Butter; 175g Golden Syrup; 150ml Milk; 275ml Double Cream; 2 tblsp Light Brown Soft Sugar; Crushed Peanut Brittle

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with United States flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 51 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 34 min total

50g Butter
175g Peanut Cookies
5 Gelatine Leafs
500g Ricotta
175g Peanut Butter
175g Golden Syrup
150ml Milk
275ml Double Cream
2 tblsp Light Brown Soft Sugar
Crushed Peanut Brittle

Step-by-step instructions

Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
To defrost, thaw in the fridge overnight.
To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Why this works on a weeknight

Peanut Butter Cheesecake lands at about 34 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Peanut Butter Cheesecake actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert United States Cake Desert Treat UnHealthy Speciality