NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, chocolate chips, peanut butter, confectioners sugar
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
- Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
- Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
- In a large bowl, mix together softened cream cheese until smooth.
- Add the powdered sugar and continue to mix until there are no lumps.
- Add the vanilla and melted chocolate and mix until the color is even.
- Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
- In a large bowl, mix together melted peanut butter and confectioner's sugar.
- Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
- Refrigerate for 2-4 hours.
- Enjoy!
Nutrition Facts : Calories 1069 calories, Carbohydrate 71 grams, Fat 82 grams, Fiber 5 grams, Protein 22 grams, Sugar 52 grams
PEANUT BUTTER NO-BAKE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners' sugar until smooth and creamy with a hand mixer. Sprinkle the chopped peanuts around the bottom of the pie crust and spoon the cheesecake filling on top, smoothing out the top and spreading the filling to the edge. Place a piece of plastic wrap directly on top of the cheesecake and refrigerate until set, at least 3 hours.
- Whisk together the heavy cream, cocoa powder and the remaining 3 tablespoons confectioners' sugar in a medium mixing bowl until dissolved. Cover with plastic wrap and refrigerate along with the cheesecake.
- When ready to assemble, whisk the heavy cream and cocoa powder mixture until medium peaks form. Place the cocoa whipped cream in to a resealable plastic bag and squeeze the icing toward one corner of the bag. Snip a small opening at the corner with the icing. Pipe the frosting in any pattern of your liking around the edge of the pie. Sprinkle the peanut butter chips and chocolate sprinkles on top of the whipped cream. If there is any leftover frosting, serve it in a bowl on the side.
NO BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE
Great recipe for summer party. Make ahead in a 13 x 9 cake pan and chill. Can also substitute Splenda and sugar free Cool Whip and pudding mix. I use a little less when substituting Splenda for sugar. I have also made this recipe gluten free/dairy free for my family, and it is still quite delicious! Substitute gluten free/dairy free graham crackers in the crust and vegan soy based cream cheese, butter and cool whip, and make my homemade chocolate pudding with almond milk.
Provided by manushag
Categories Cheesecake
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Mix all crust ingredients well and press into bottom of 13 x 9 cake pan.
- Beat cream cheese and peanut butter together and add confectioners sugar.
- Fold in 8 oz. Cool Whip and chopped Reese Cups.
- Spread on top of crust.
- Mix instant pudding with 1 cup of milk. When set, fold in 8 oz. Cool Whip.
- Spread on top of peanut butter filling.
- Sprinkle mini chocolate chips on top and chill for about 2 hours.
Nutrition Facts : Calories 416.9, Fat 28, SaturatedFat 16.4, Cholesterol 33.4, Sodium 261.2, Carbohydrate 40, Fiber 2.1, Sugar 33.8, Protein 5.5
NO-BAKE CHOCOLATE CHEESECAKE
I haven't tried this recipe but found it in an older Borden's Book my mom has. Let me know what you think
Provided by veraj9170
Categories Cheesecake
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- NOTE: For the unflavored gelatine, I'm not sure of the exact measurement of the individual packets that come in a box. Just use 1 of the packets.
- Combine crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan. In small saucepan, sprinkle gelatine over water; let stand 1 minute. Over low heat, stir until gelatine dissolves; set aside. In large mixer bowl, beat cheese and chocolate until fluffy. Gradually beat in sweetened condensed milk and vanilla until smooth. Stir in gelatine mixture. Fold in whipped cream. Pour into prepared pan. Chill 3 hours or until set. Just before serving, remove side of springform pan. Garnish as desired. Refrigerate leftovers.
- This can be made the day before.
Nutrition Facts : Calories 933.5, Fat 64.5, SaturatedFat 39.5, Cholesterol 187.1, Sodium 522.3, Carbohydrate 72.9, Fiber 1.6, Sugar 60.4, Protein 21.9
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- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese for one minute or until smooth and creamy, scraping down the sides and bottom of the bowl.
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- For the crust, pulse the cream filled chocolate cookies in a food processor until finely ground. Pour in the melted butter and continue to pulse until well combined. Transfer the crust mixture into a nine-inch pie plate and firmly and evenly press the mixture into the bottom and up the sides. Pop the crust into the fridge to firm up while you prepare the filling.
- For the filling, beat together the cream cheese, peanut butter, vanilla, and brown sugar in a large bowl until well combines and fluffy. In a separate bowl, whip ¾ cup of the whipping cream to still peaks then fold into cream cheese mixture. Spoon the filling into the piecrust and return to the fridge.
- For the chocolate topping, pop the remaining two cups of whipping cream into the microwave and heat until hot but not boiling. Add in the chocolate chips and allow it to sit undisturbed for five minutes. Using a whisk, gently stir the chocolate and cream together until melted and combined. Cover and refrigerate the chocolate cream for at least three hours until well chilled then whip the mixture to stiff and fluffy peaks.
- Dollop the chocolate cream over the filling and garnish the chopped peanut butter cups. Serve right away or refrigerate for another few hours. The cheesecake will hold in the fridge for up to five days.
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