No-Bake Peanut Butter & Chocolate Digestive Cheesecake

Shopping list

• 250 g dark chocolate digestives

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• 75 g unsalted butter — melted

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• 1 pinch flaky sea salt

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• 450 g full-fat Philadelphia cream cheese — or similar block cream cheese, at room temperature

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• 250 g smooth peanut butter — regular supermarket own brand is fine, not 100% natural

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• 90 g icing sugar — sifted

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• 1 tsp vanilla extract

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• 0.25 tsp fine salt

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• 300 ml double cream — cold

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• 130 g dark or milk chocolate — chopped, 50 to 60% works best

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• 120 ml double cream

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• 1 tbsp peanut butter — for gloss, optional

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• 1 Pack chopped roasted peanuts — to finish

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• 4 Tbsp extra peanut butter — drizzle, to finish

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• 1 Unit chocolate curls — to finish

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• 1 Unit sea salt flakes — to finish

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Step by step

1. 1

   Base: Line your tin base with baking paper.

2. 2

   Blitz biscuits to fine crumbs. Stir through melted butter and salt. Press firmly into base and 2cm up the sides. Freeze 15 minutes.

3. 3

   Filling: Beat cream cheese until completely smooth.

4. 4

   Add peanut butter, icing sugar, vanilla and salt, beat again.

5. 5

   In a separate bowl whip 300ml double cream to soft peaks.

6. 6

   Fold whipped cream gently into peanut butter mix until thick and mousse-like. Do not overmix.

7. 7

   Spoon onto base and level. Chill for 1 hour.

8. 8

   Ganache: Heat 120ml double cream until just starting to bubble.

9. 9

   Pour over chopped chocolate, leave 2 minutes, then stir smooth.

10. 10

    Stir in peanut butter if using.

11. 11

    Let cool 10 minutes until thick but pourable, then pour over cheesecake.

12. 12

    Set: Fridge for at least 6 hours, overnight is best.

13. 13

    Serve: Run a knife under hot water, wipe dry and slice.

14. 14

    Drizzle warmed peanut butter and scatter peanuts and chocolate.