No-bake Peanut Butter N Chocolate Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Nice summer time dessert when you don't want to heat up your kitchen. Lovely tasting too I might add. Ingredients:
* peanutty-cocoa crust |
* 1 package (8 oz.) cream cheese, softened |
* 2 tablespoons lemon juice |
* 1-1/3 cups reese's peanut butter chips |
* 1 can (14 oz.) sweetened condensed milk (not evaporated milk) |
* 1 cup (1/2 pt.)cold whipping cream |
peanutty-cocoa crust |
1-1/4 cups vanilla wafer crumbs |
1/4 cup hershey's cocoa or hershey's dutch processed cocoa |
1/4 cup powdered sugar |
1/4 cup (1/2 stick) butter or margarine, melted |
1/3 cup reese's peanut butter chips, chopped |
Directions:
1. Directions: For the CheeseCake
2. Prepare PEANUTTY COCOA CRUST; refrigerate.
3. Beat cream cheese and lemon juice in large bowl until fluffy; set
4. aside. Place peanut butter chips and sweetened condensed milk in
5. medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2
6. minutes or until chips are melted and mixture is smooth when stirred;
7. add to cream cheese mixture, beating just until well blended.
8. Beat whipping cream until stiff; fold into peanut butter mixture
9. until well blended. Pour over prepared crust. Cover; refrigerate until
10. firm. To serve, remove side of spring form pan. Serve cold; garnish asdesired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
11. Directions for the PEANUTTY-COCOA CRUST
12. 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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