Recipe by Faigy Stein

Peanut Butter Bite Cheesecake

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Dairy Dairy
Easy Easy
16 Servings
1 Hour, 30 Minutes

When I first tasted this new product, my mind starting racing with the endless possibilities of which recipe this can enhance. Peanut butter cookies, cakes, ice creams, and desserts swirled in my mind as a soft blend of sweet peanut butter and peanut crunch melted on my tongue. This was my first try- a gorgeous cheesecake topper! This majestic cheesecake is sure to impress. Make sure to cut one big slice right after presenting it, because no one will want to be the first to ruin this stunning cheesecake! The creamy, dreamy interior layered on top of a crunchy peanut butter base and loaded with peanut butter frosting will form a magical combination on the palate. Wishing you all a beautiful Yom Tov!

Yield: One 8-inch square cheesecake


Special Equipment

  • 8-inch square springform pan

  • piping bags

  • 2 large round tips

  • 1 large star tip

  • square cookie cutter


  • 1 stick butter


  • 9 ounces white dairy chocolate such as Geneve

  • 2 pounds cream cheese, unwhipped

  • 1 teaspoon Gefen Vanilla Sugar

  • 1 and 3/4 cups sugar

  • 1/4 teaspoon almond extract, optional

  • 4 eggs

Optional Peanut Butter Ganache

  • 5 ounces white chocolate such as Geneve

  • 1/3 cup peanut butter

  • 1/2 cup heavy cream

Peanut Butter Frosting

  • 1 stick butter

  • 8 ounces cream cheese

  • 2 and 1/2 cups confectioner’s sugar

  • 2 tablespoons peanut butter

For Decorating (Peanut Butter Version)


Prepare the Cheesecake


Preheat oven to 350 degrees Fahrenheit.


To prepare the crust, place the cookies in a large Ziploc bag and roll a rolling pin over the bag until the cookies are crushed. You can also blend the cookies to form crumbs in a food processor, but I found this method easier. Add the Peanut Butter Bites by crumbling them with your fingers to join the crumbs. Melt butter in the microwave or over a low flame and add to the crumbs.


Butter a square springform pan by rubbing a stick of butter around the edges and bottom of the pan. Press the crumb mixture firmly into the bottom of the pan.


Bake crust for ten minutes, until firm. Set aside while you prepare the cheesecake batter.


Melt white chocolate and set aside.


Beat cream cheese on high speed for three minutes (using a mixer fitted with beaters or immersion blender). Add sugar, vanilla sugar, almond extract (if using) and beat well. Add eggs and mix until combined. Add melted chocolate.


Pour over cooled crust.


Wrap the pan securely in foil and place in a roaster pan. Fill roaster pan with one and a half inches of boiling water. Bake for one hour and 20 minutes until the top is golden brown and dry to touch. Allow to cool at room temperature for two hours.


You can remove the cheesecake from the pan after two hours, but I like to freeze the cheesecake overnight before removing it from the pan for the neatest results.

Optional Peanut Butter Ganache


You can prepare this ganache and pour it over the cheesecake before frosting the cake if you want an extra burst of peanut butter flavor.


Heat heavy cream in microwave or over flame until boiling. Combine peanut butter and white chocolate in a bowl and pour the boiling heavy cream over it. Let it sit for a minute and then stir to form a ganache. Allow it to cool in the refrigerator for 15 to 20 minutes before using. Pour over cheesecake before frosting.

To Decorate


Prepare the Peanut Butter Frosting. Beat butter and cream cheese for three to five minutes on high speed until light and fluffy. Add confectioner’s sugar and vanilla sugar and beat well.


Divide mixture in half.


Add peanut butter to one half and leave the other half white.


Prepare three piping bags. Fit two of the piping bags with a large round tip and one with a large star tip.


Fill the bag with the large star tip with peanut butter frosting. Fill one bag with the large round tip with additional peanut butter frosting and the other with white frosting.


Pipe stars and dots using all three piping bags in a random pattern around the surface of the cake, covering the surface completely.


Crumble Peanut Butter Bites between your fingers and fill each crevice (spaces formed in between dots and stars) with Peanut Butter Bite crumbs.


Slice Peanut Butter Bites in half with a sharp knife and place the halves randomly throughout the piped dots and stars.


Add chocolate square garnish (see below).


To make this Chocolate Peanut Butter Frosting instead, beat 1 stick butter and 8 ounces cream cheese for three to five minutes on high speed until light and fluffy. Add 3 and 1/2 cups confectioner’s sugar, 1 teaspoon vanilla sugar, and 4 tablespoons peanut butter and beat well. Divide mixture in half. To one half, add 1 cup cocoa, 1/4 cup confectioner’s sugar, and 1/4 cup milk and mix with a fork. To the other half, add 1 and 1/2 tablespoons cocoa powder and mix with a fork.

Prepare three piping bags. Fit two of the piping bags with a large round tip and one with a large star tip. Fill the bag with the large star tip with the light chocolate frosting. Fill one bag with the large round tip with chocolate frosting and the other with light chocolate frosting.

Prepare Chocolate Square Garnish


Melt one 3.5-ounce bar of white dairy chocolate (or, for chocolate variation, use brown milk chocolate). Spread melted chocolate on a sheet of parchment paper using a knife and then tap the parchment on a flat surface to even out the chocolate.


Sprinkle Peanut Butter Bite crumbs (crumble it between your fingers) over chocolate and place in refrigerator for one minute.


Remove from refrigerator and use a square shaped cookie cutter or a knife to cut squares. Place in the freezer for a few minutes and carefully remove the squares.


Sponsored by Haddar.

Photography and Styling by Sara Goldstein.

Peanut Butter Bite Cheesecake

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