Quick and Easy
No-Bake Peanut Butter 'n Chocolate Cheesecake
Details
- Timing
- Timing
- Total:
- Prep:
- 30 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cheesecake
Indulge in the heavenly fusion of chocolate, peanut butter and creamy cheesecake with this delightful no-bake peanut butter chocolate cheesecake recipe! As you dive into the lush layers of rich peanutty-cocoa crust and velvety peanut butter cheesecake, your tastebuds will be whisked away on a delectable journey. So get ready to impress your friends and family with this drool-worthy No-Bake Peanut Butter 'n Chocolate Cheesecake recipe that's sure to satisfy every sweet appetite!
You may also enjoy our creamy, rich and truly decadent No-Bake Chocolate Cheesecake for an even more indulgent chocolate kick.
Ingredients & Directions
- Prep Time
- 30 minutes
- Chill Time
- 8 hours 1 minute
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 packagecream cheese (8 oz), softened
-
2 Tbspslemon juice
-
1-1/3 cups
-
1 cansweetened condensed milk (14 oz, not evaporated milk)
-
1 cupcold whipping cream (1/2 pt)
-
Peanutty-Cocoa Crust
-
1-1/4 cupsvanilla wafer crumbs (about 40 wafers, crushed)
-
1/4 cupHERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
-
1/4 cuppowdered sugar
-
1/4 cupbutter or margarine (1/2 stick), melted
-
1/3 cupREESE'S Peanut Butter Chips, chopped
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
bowl
measuring cups
rubber scraper
mixing bowl
mixer
microwave
refrigerator
9-inch springform pan
1
Prepare Peanutty Cocoa Crust; refrigerate.
2
Beat cream cheese and lemon juice in large bowl until fluffy; set aside. Place peanut butter chips and sweetened condensed milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred; add to cream cheese mixture, beating just until well blended.
3
Beat whipping cream until stiff; fold into peanut butter mixture until well blended. Pour over prepared crust. Cover; refrigerate 6 to 8 hours or until firm.* To serve, remove side of springform pan. Serve cold; garnish as desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
* Cheesecake is moderately soft. If firmer texture is desired, freeze cheesecake and serve frozen.
Peanutty Cocoa Crust:
Stir together crumbs, cocoa, powdered sugar and melted butter in small bowl. Stir in chopped peanut butter chips. Press mixture onto bottom of 9-inch springform pan.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 slice (129g)Amount per servingCalories530% Daily Value*Total Fat 33g 42%Saturated Fat 21g 105%Trans Fat 0.5gCholesterol 60mg 20%Sodium 240mg 10%Total Carbohydrates 51g 19%Dietary Fiber 2g 7%Total Sugars 40gIncludes 33g Added Sugar 66%Protein 12gVitamin D 0 0%Calcium 33mg 2%Iron 1mg 6%Potassium 48mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
