Step 1

Line the base of a springform (20 cm diameter) with parchment paper.

Step 2

Make the crust: Mix the ground almonds/almond flour with the butter, sweetener and vanilla.

Step 3

Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.

Step 4

Whip the cream until just below stiff peaks. Set aside.

Step 5

Blend the cream cheese, peanut butter and powdered sweetener until smooth with a hand mixer.

Step 6

Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tbsp hot water.

Step 7

Immediately pour liquid gelatine into the peanut butter mix (before it sets), add the whipped cream and blend briefly to combine.

Step 8

Spoon the cheesecake filling into the springform, cover and chill for at least 4 hours or, even better, overnight in the fridge.

Step 9

Decorate your cake with optional crumbled biscuits and/or drizzled melted dark chocolate. Instructions for chocolate drizzle are in the recipe notes!