If you love rich peanut butter desserts and ultra-creamy cheesecake, this Condensed Milk Cheesecake with Creamy Peanut Butter is the perfect combination of both. With its buttery biscuit crust, silky peanut butter cheesecake filling, fluffy whipped topping, and warm peanut butter drizzle, every bite is smooth, sweet, and packed with comforting flavor.
This cheesecake is ideal for peanut butter lovers who want a bakery-style dessert that feels indulgent yet simple to make at home.
Why You’ll Love This Cheesecake
The filling is rich, creamy, and perfectly smooth.
Peanut butter adds deep flavor and velvety texture.
The buttery crust balances the sweetness beautifully.
It looks impressive and elegant with minimal effort.
Ingredients
For the Crust
1 1/2 cups (150g) digestive biscuits or graham cracker crumbs
1/2 cup (115g) unsalted butter, melted
2 tablespoons sugar (optional)
For the Cheesecake Filling
16 oz (450g) cream cheese, softened
1 cup (240ml) sweetened condensed milk
1/2 cup (120ml) sour cream
3 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice (optional)
1/2 cup creamy peanut butter
For the Topping
1/2 cup whipped cream or whipped topping
1/4 cup creamy peanut butter, slightly warmed for drizzling
2 tablespoons biscuit crumbs or crumble topping
How to Make Condensed Milk Cheesecake with Creamy Peanut Butter
Step 1: Prepare the Crust
Crush the digestive biscuits or graham cracker crumbs into fine crumbs using a food processor or rolling pin.
In a bowl, mix the crumbs, melted butter, and sugar until the mixture resembles wet sand.
Grease a 9-inch (23 cm) springform pan and firmly press the crumb mixture into the bottom of the pan.
Place the crust in the refrigerator while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy.
Add the sweetened condensed milk and mix until fully combined.
Blend in the sour cream and vanilla extract.
Add the creamy peanut butter and mix until smooth and fully incorporated.
Add the eggs one at a time, mixing gently after each addition.
If using lemon juice, stir it in gently.
Pour the cheesecake batter into the chilled crust and smooth the top evenly.
Step 3: Bake the Cheesecake
Preheat oven to 325°F (165°C).
Bake the cheesecake for 45–50 minutes, until the edges are set while the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually and help prevent cracks.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Step 4: Decorate the Cheesecake
Pipe or spoon whipped cream around the top edge of the cheesecake.
Warm the peanut butter slightly in the microwave for 10–15 seconds until smooth and drizzle it over the cheesecake.
Sprinkle biscuit crumbs or crumble topping around the edges and top for extra crunch and flavor.
Serving Tips
Serve the cheesecake fully chilled for the creamiest texture.
For extra indulgence, drizzle with melted chocolate or caramel sauce.
Chopped peanuts or peanut butter cups make excellent toppings.
Tips for the Best Cheesecake
Use room-temperature cream cheese for a perfectly smooth filling.
Avoid overmixing after adding the eggs to prevent cracks.
Cooling the cheesecake slowly helps create a creamier texture.
For clean slices, wipe your knife between cuts.
Final Thoughts
This Condensed Milk Cheesecake with Creamy Peanut Butter is rich, silky, buttery, and completely irresistible. The smooth peanut butter filling paired with the crunchy biscuit crust and creamy topping creates the ultimate comfort dessert for any peanut butter fan.
Whether you’re making it for a celebration, holiday table, or weekend treat, this cheesecake is guaranteed to disappear slice by slice.
PrintCondensed Milk Cheesecake with Creamy Peanut Butter
Ingredients
For the Crust
- 1 1/2 cups (150g) digestive biscuits or graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 2 tablespoons sugar (optional)
For the Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- 1 cup (240ml) sweetened condensed milk
- 1/2 cup (120ml) sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice (optional)
- 1/2 cup creamy peanut butter
For the Topping
- 1/2 cup whipped cream or whipped topping
- 1/4 cup creamy peanut butter, slightly warmed for drizzling
- 2 tablespoons biscuit crumbs or crumble topping
Instructions
Crush the digestive biscuits or graham cracker crumbs into fine crumbs using a food processor or rolling pin.
Combine the crust ingredientsMix the crumbs, melted butter, and sugar until the texture resembles wet sand.
Press into the panGrease a 9-inch (23 cm) springform pan and firmly press the crumb mixture into the bottom.
ChillRefrigerate the crust while preparing the filling.
Step 2: Make the Cheesecake Filling Beat the cream cheese
In a large bowl, beat the cream cheese until smooth and creamy.
Add condensed milkMix in the sweetened condensed milk until fully combined.
Add sour cream and vanillaBlend in the sour cream and vanilla extract.
Add peanut butterAdd the creamy peanut butter and mix until smooth and fully incorporated.
Add eggsAdd eggs one at a time, mixing gently after each addition.
Add lemon juiceMix in the lemon juice if using.
Fill the crustPour the cheesecake batter into the chilled crust and smooth the top.
Step 3: Bake the Cheesecake Preheat oven
Preheat oven to 325°F (165°C).
BakeBake for 45–50 minutes, until the edges are set and the center slightly jiggles.
Cool slowlyTurn off the oven and leave the cheesecake inside for 1 hour.
Chill completelyCool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 4: Decorate the Cheesecake Add whipped cream
Pipe or spoon whipped cream around the top edge of the cheesecake.
Add peanut butter drizzleWarm the peanut butter slightly in the microwave for 10–15 seconds until smooth and drizzle over the cheesecake.
Add garnish
Sprinkle biscuit crumbs or crumble topping around the top and edges for extra crunch.