Peanut Butter Crunch Cheesecake Squares Recipes

HEALTHY NO-BAKE PEANUT BUTTER CHEESECAKE BARS

Steps:

• For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray. Put the chocolate and butter in a medium microwave-safe bowl and microwave, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute.
• Put the graham crackers in a food processor and process until finely ground. Add the melted chocolate mixture and process until the mixture is the texture of very wet sand. Press the crust into the bottom of the prepared pan, cover and refrigerate while preparing the cheesecake layer.
• For the cheesecake: Clean out the food processor bowl. Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
• Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
• Pour the cream cheese mixture over the crust and spread evenly with an offset spatula. Sprinkle the top with the peanuts. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. The bars can be assembled and refrigerated overnight. Cut into 12 bars.

PEANUT BUTTER CHEESECAKE SQUARES

Steps:

• 1. Heat oven to 350 degrees.
• 2. For base, combine crumbs and 3 tablespoons sugar in small bowl.
• 3. Combine melted butter flavor shortening and one tablespoon milk.
• 4. Stir into crumbs.
• 5. Press lightly into 8 x 8 x 2-inch pan.
• 6. Bake at 350 for 20 to 22 minutes.
• 7. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended.
• 8. Add 1/4 cup sugar, 1/4 cup milk and egg.
• 9. Beat well.
• 10. Stir in chopped nuts.
• 11. Spread over baked crust.
• 12. Return to oven.
• 13. Bake 20 to 22 minutes, or until set.
• 14. For drizzle, melt chocolate chips and butter flavor shortening on very low heat or at 50% power in microwave.
• 15. Stir to combine.
• 16. Drizzle from end of spoon back and forth over top.
• 17. Chill.
• 18. Cut into 2 x 2-inch squares.
• 19. Cover.
• 20. Store in refrigerator.