No Bake Chocolate Peanut Butter Cheesecake Recipe By Tasty Food
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 PEANUT BUTTER BARS RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 5
Steps:
- In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
- Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
- Spread on the peanut butter mixture.
- Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
- Refrigerate for 3 hours.
- Remove from pan, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams
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