1970s peanut butter cheesecake

Paul Merrett's retro no-bake cheesecake is quick to make and a treat for anyone that loves sweet and salty flavour combinations
By Paul Merrett
1970s peanut butter cheesecake
  • Rating:
  • Serves: 2
  • Prep Time: 15 minutes plus chilling
  • Effort: easy


  • 6 chocolate hobnobs
  • 50 g butter, melted
  • 250 g Philadelphia cream cheese
  • 1 egg yolk
  • 3 tbsp caster sugar
  • 170 g peanut butter
  • 1/2 x 284ml pot whipping cream, softly whipped
  • 4 sheets leaf gelatine
  • 2 bananas
  • 50 g dark chocolate, grated


1. Crush the chocolate Hobnobs in a bowl and mix with the melted butter. Press firmly into the bases of two individual round cake tins (10-14cm in diameter) and set aside.

2. Soak the gelatine leaves in a little cold water. Mix the cream cheese, egg yolk, caster sugar and peanut butter together.

3. Fold in the softly-whipped cream and softened gelatine.

4. Spread over the cheesecake base and refrigerate until set. Top with the sliced bananas and grated chocolate.

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