Chocolate Peanut Butter Cream Cheese Dessert Recipes

CHOCOLATE-CREAM CHEESE-PEANUT BUTTER BARS

Chocolate-Cream Cheese-Peanut Butter Bars image

Prize-Winning Recipe 2006! Surprise! Baked and crumbled cookies top a fluffy, light cream cheese layer in favorite-flavored cookie bars.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 36

Number Of Ingredients 10

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 1/4 cups semisweet chocolate chips
1/4 cup butter or margarine
1 package (8 oz) cream cheese, softened
2/3 cup crunchy or creamy peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream

Steps:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 12 g, TransFat 0 g

PEANUT BUTTER CHOCOLATE DESSERT

Peanut Butter Chocolate Dessert image

The desserts of my dreams have both chocolate and peanut butter. So, when I came up with this rich chocolate peanut butter dessert, it quickly became my all-time favorite. It's a cinch to whip together because it doesn't require any baking. My family loves this chocolate peanut butter cup lasagna! -Debbie Price, LaRue, Ohio

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup 2% milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Steps:

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. , In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups., In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. , Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Nutrition Facts : Calories 365 calories, Fat 20g fat (11g saturated fat), Cholesterol 20mg cholesterol, Sodium 273mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY

No-Bake Chocolate Peanut Butter Cheesecake Recipe by Tasty image

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

Ingredients

10 graham crackers
7 tablespoons butter, melted
24 oz cream cheese, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
1 ½ cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioners sugar

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

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