Girl Scouts No Bake Peanut Butter Cheesecake Food

NO-BAKE PEANUT BUTTER CHEESECAKE RECIPE

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

GIRL SCOUTS NO-BAKE PEANUT BUTTER CHEESECAKE

Steps:

• Spray a 10-inch springform pan with nonstick cooking spray. Finely crush the Do-si-dos® using a food processor. Spread the crushed cookies into the bottom of the springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
• Whip the cream cheese, peanut butter and confectioners' sugar together in a bowl using an electric mixer on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in about three-quarters of the chopped Tagalongs® and all the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the remaining Tagalongs®. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

NO-BAKE SKIPPY^{® PEANUT BUTTER CHEESECAKE}

Steps:

• In medium bowl, combine Crust ingredients until well blended. Pour mixture into 9-inch pie plate. Pat and press firmly on bottom and up sides of pie plate. Refrigerate until firm, at least 45 minutes. In medium bowl, beat Filling ingredients with electric hand mixer until smooth and creamy. Spoon mixture into chilled crust. Refrigerate loosely covered until ready to serve. Garnish as desired before serving. Store refrigerated.