FROZEN BANANA & PEANUT BUTTER CHEESECAKE
A great standby dessert with that works well and will impress children and adults
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.
- Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
- Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.
Nutrition Facts : Calories 624 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.18 milligram of sodium
FROZEN PEANUT BUTTER CHEESECAKE
I'm not a cheesecake fan, unlike my husband, so this was my compromise. I actually really enjoy it!
Provided by ANGE_SHEPHARD
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 10
Steps:
- In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
- In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 58.6 g, Cholesterol 68.9 mg, Fat 42.4 g, Fiber 3.3 g, Protein 13.6 g, SaturatedFat 21 g, Sodium 437.5 mg, Sugar 40.8 g
PEANUT BUTTER-CHOCOLATE FREEZE
Here's a frozen peanut butter cheesecake-minus the cake and drizzled with chocolate syrup. Eat slowly to savor every bite-and to prevent brain freeze.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield Makes 24 servings.
Number Of Ingredients 8
Steps:
- Mix wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13x9-inch pan.
- Beat cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust.
- Drizzle with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture. Freeze 2 hours or until firm. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHOCOLATE PEANUT BUTTER CHEESECAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Cook's Note: All the ingredients should be at room temperature before you start.
- Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.
- Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
- Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
- Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
- Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve.
- Make Ahead:
- Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.
- Freeze Note:
- The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.
NO-BAKE PEANUT BUTTER CHEESECAKE RECIPE
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
Provided by TheCookingFoodie
Categories Cake Recipes Dessert Recipes No-Bake Desserts Christmas Dessert Recipes Thanksgiving Dessert Recipes Cheesecake Recipes
Yield 12
Number Of Ingredients 9
Steps:
- 1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling. 2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth. 3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake. 4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth. 5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache. 6. Refrigerate for at least 1 hour before serving.Notes: The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.In this recipe I used natural peanut butter (this is the reason why it's so ruuny), but you can use regular peanut butter.More No-Bake Cheesecake Recipes:No-Bake Nutella-Peanut Butter Cheesecake RecipeNo-Bake Coconut Cheesecake RecipeNo-Bake Mango Cheesecake RecipeNo-Bake Kinder Bueno Cheesecake RecipeNo-bake Chocolate Strawberry Cheesecake Recipe
FROZEN CHOCOLATE PEANUT BUTTER PIE
Frozen Chocolate Peanut Butter Pie is an easy no bake dessert with three layers... cookie crust, peanut butter cheesecake and creamy chocolate gelato (with peanut butter cups stuffed inside!).
Provided by Julie Clark
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Using a food processor, crush the cookies until they are in fine crumbs.
- Pour the crumbs in a bowl and add the melted butter. Mix well.
- Spray the bottom of a 10" springform pan with cooking spray.
- Press the cookie crumbs firmly in the bottom of the prepared pan.
- In a large bowl, cream together the cream cheese and peanut butter using a hand mixer.
- Add in the powdered sugar and mix well.
- Add the whipped topping and fold together using a rubber spatula until it is completely mixed in.
- Spread the peanut butter mixture over the cookie crust.
- Sprinkle 1 1/2 cups of chopped candies overtop the peanut butter mixture.
- Spread the softened chocolate gelato over the candies, making an even layer.
- Sprinkle the remaining candies over the gelato and press them down gently into the gelato.
- Cover the pie with plastic wrap and freeze for at least 4-5 hours, or until it is firm.
- Remove the pie from the freezer 10-2o minutes before serving so it is easier to slice.
- Serve with whipped cream, if desired.
Nutrition Facts : Calories 753 kcal, Carbohydrate 80 g, Protein 13 g, Fat 45 g, SaturatedFat 21 g, Cholesterol 66 mg, Sodium 490 mg, Fiber 3 g, Sugar 63 g, ServingSize 1 serving
PEANUT BUTTER CHEESECAKE
Make and share this Peanut Butter Cheesecake recipe from Food.com.
Provided by Shanna Hollingsworth
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put prepared crust aside.
- Blend remaining ingredients in a bowl with a hand mixer.
- Pour mixture into crust and bake in a preheated oven at 350°F for 20-30 minutes or until knife comes out clean.
- Top hot cheesecake with 1/2 cup semi-sweet chocolate chips, spreading them around until evenly melted on top.
- Cool and serve.
- Taste better the day after.
Nutrition Facts : Calories 539.6, Fat 39.8, SaturatedFat 18.2, Cholesterol 115.2, Sodium 377.4, Carbohydrate 38.3, Fiber 2.4, Sugar 24.1, Protein 11.7
FROZEN CHOCOLATE-PEANUT BUTTER CHEESECAKE
The PB part of this Frozen Chocolate-Peanut Butter Cheesecake comes from the scrumptious crust. It's made with crushed peanut butter sandwich cookies.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 10 servings.
Number Of Ingredients 6
Steps:
- Cut 6 of the cookies crosswise in half; stand, cut-sides down, around inside edge of 10-inch springform pan. Cut remaining 10 cookies in half; arrange on bottom of pan. Set aside. Melt 2 oz. chocolate as directed on package; set aside.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; beat until well blended. Blend in milk. Gently stir in whipped topping. Spoon over cookie layer in pan.
- Freeze 4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate; refrigerate until ready to use. Remove cheesecake from freezer 15 min. before serving; refrigerate until cheesecake can easily be cut. Top with chocolate curls just before serving. Store leftover cheesecake in freezer.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
FROZEN PEANUT BUTTER CHEESECAKE WITH FUDGE SAUCE TOPPING
You can substitute a graham cracker crust for the chocolate crust, but it's better with chocolate, this can also be made in a 9 x 9-inch square pan. You could add in 1 cup whipped cream but it will decrease the peanut butter flavor slightly, prep time includes freezing time
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 5h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl beat the softened cream cheese until fluffy (about 3 minutes).
- Beat in condensed milk and peanut butter until smooth.
- Add in lemon juice and vanilla; beat until combined.
- Fold in the whipped cream.
- Pour into prepared crust.
- Drizzle with the chocolate fudge sauce and chopped peanuts (if using).
- Place in freezer and freeze until completely firm (about 5-6 hours).
- Keep frozen until ready to serve, remove from freezer about 5 minutes before slicing, then return to freezer.
- Delicious!
Nutrition Facts : Calories 832.6, Fat 50.5, SaturatedFat 18.9, Cholesterol 70.5, Sodium 700.9, Carbohydrate 81.5, Fiber 3.2, Sugar 58.1, Protein 18.9
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- For the Sauce: Put the cream in a large saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream will melt the chocolate. Gently stir in the honey until smooth. Sauce is ready to use or may be refrigerated for up to 1 week in an airtight container or frozen for up to 1 month. Rewarm in a microwave or over very low heat in a saucepan before using.
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