No-Bake Peanut Butter 'n Chocolate Cheesecake

Name: No-Bake Peanut Butter Chocolate Cheesecake Recipe | Hersheyland
Prep time: 30 min
Total time: 510 min
Yield: 1 cheesecake
Ingredients: 1 package cream cheese (8 oz), softened; 2 Tbsps lemon juice; 1-1/3 cups REESE'S Peanut Butter Chips; 1 can sweetened condensed milk (14 oz, not evaporated milk); 1 cup cold whipping cream (1/2 pt); 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed); 1/4 cup HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa; 1/4 cup powdered sugar; 1/4 cup butter or margarine (1/2 stick), melted; 1/3 cup REESE'S Peanut Butter Chips, chopped

Skill Level: Intermediate

No Bake Peanut Butter N Chocolate 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

Yields:: 1 cheesecake

Prep:: 30 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 package

cream cheese (8 oz), softened
2 Tbsps

lemon juice
1-1/3 cups

REESE'S Peanut Butter Chips
1 can

sweetened condensed milk (14 oz, not evaporated milk)
1 cup

cold whipping cream (1/2 pt)
Peanutty-Cocoa Crust
1-1/4 cups

vanilla wafer crumbs (about 40 wafers, crushed)
1/4 cup

HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/4 cup

powdered sugar
1/4 cup

butter or margarine (1/2 stick), melted
1/3 cup

REESE'S Peanut Butter Chips, chopped

READY TO MAKE THIS?

You'll Need 

bowl

measuring cups

rubber scraper

mixing bowl

mixer

microwave

refrigerator

9-inch springform pan

Step-By-Step Directions

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.

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