No Bake Chocolate Peanut Butter Cheesecake Recipe By Tasty

NO BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE

No Bake Chocolate Peanut Butter Cheesecake image

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

Ingredients

2 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/2 cup cocoa
1/2 cup melted butter
8 ounces cream cheese
1/2 cup peanut butter
1 cup confectioners' sugar
8 ounces Cool Whip
15 reese's miniature peanut butter cups, chopped
3 1/2 ounces instant chocolate pudding mix
1 cup cold milk
8 ounces Cool Whip
1 cup mini chocolate chips or 1 cup miniature M&M baking bits

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

CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE

Chocolate & Peanut Butter Mousse Cheesecake image

This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal-and definitely worth the wait. -JaNon Furrer, Prescott, Arizona

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1-1/2 cups chocolate wafer crumbs (about 24 wafers)
1/4 cup butter, melted
MOUSSE LAYERS:
1-1/4 cups heavy whipping cream
5 ounces cream cheese, softened
2 tablespoons butter, softened
3/4 cup creamy peanut butter
1-1/4 cups confectioners' sugar
5 ounces bittersweet chocolate, chopped
1 milk chocolate candy bar (3-1/2 ounces), chopped
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
GANACHE:
6 ounces bittersweet chocolate, chopped
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan., In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer., Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

Nutrition Facts : Calories 467 calories, Fat 36g fat (18g saturated fat), Cholesterol 62mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

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