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.
Prepare Peanutty Cocoa Crust; refrigerate.
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.
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.
* 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.