NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY
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
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
HEALTHY NO-BAKE PEANUT BUTTER CHEESECAKE BARS
Our favorite part of these creamy, sweet-and-salty bars is the crust: Melted chocolate and just a little bit of butter make it crunchy without baking. Plus, you can skip the full fat sour cream in the cheesecake layer. Buttermilk adds just the right tang.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 servings (1 bar each)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 340 calorie, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 30 milligrams, Sodium 400 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 8 grams, Sugar 20 grams
NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - (4.5/5)
Provided by á-43062
Number Of Ingredients 8
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 springform pan. Refrigerate. In a large bowl, mix together softened cream cheese until smooth. Add the powdered sugar and vanilla and continue to mix until there are no lumps. Add the 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 to 4 hours, serve and enjoy!
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
CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE
Make and share this Chocolate Drizzled Peanut Butter Cheesecake recipe from Food.com.
Provided by Katrina
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees F.
- Stir together crust ingredients in a small bowl.
- Press mixture onto bottom of a 9-in.
- springform pan.
- Bake 10 minutes.
- Remove from oven.
- Turn oven temp up to 450 degrees F.
- Beat cream cheese and sugar in a large bowl on med.
- speed w/a mixer until smooth.
- Place peanut butter chips and milk in a small microwave-safe bowl.
- Microwave at high for 1 minute.
- Stir.
- If necessary microwave at High for an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
- Add peanut butter mixture to cream cheese mixture, beating until blended.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla.
- Pour mixture into prepared graham cracker crust.
- Bake 10 minutes.
- Reuce oven temp.
- to 250 degrees F; continue baking 40 minutes.
- Remove from oven to wire rack, with a knife loosen cake from side of pan.
- Cool completely; remove side of pan.
- Prepare Chocolate drizzle-Place ch.
- chips and shortening (do not use butter or margarine) in a microwave-safe bowl.
- Microwave on High for 30 sec, stir.
- Microwave longer if necessary.
- Drizzle ch.
- drizzle over cheesecake.
- Refrigerate before serving, at least 1 hour.
- Cover and refrigerate leftover cheesecake-- if there is any.
Nutrition Facts : Calories 508.9, Fat 35.3, SaturatedFat 19.6, Cholesterol 141.2, Sodium 315.6, Carbohydrate 38.3, Fiber 1.7, Sugar 31.2, Protein 11.6
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NO BAKE CREAMY PEANUT BUTTER CHOCOLATE CHEESECAKE
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- For the crust, pulse the cream filled chocolate cookies in a food processor until finely ground. Pour in the melted butter and continue to pulse until well combined. Transfer the crust mixture into a nine-inch pie plate and firmly and evenly press the mixture into the bottom and up the sides. Pop the crust into the fridge to firm up while you prepare the filling.
- For the filling, beat together the cream cheese, peanut butter, vanilla, and brown sugar in a large bowl until well combines and fluffy. In a separate bowl, whip ¾ cup of the whipping cream to still peaks then fold into cream cheese mixture. Spoon the filling into the piecrust and return to the fridge.
- For the chocolate topping, pop the remaining two cups of whipping cream into the microwave and heat until hot but not boiling. Add in the chocolate chips and allow it to sit undisturbed for five minutes. Using a whisk, gently stir the chocolate and cream together until melted and combined. Cover and refrigerate the chocolate cream for at least three hours until well chilled then whip the mixture to stiff and fluffy peaks.
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- Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
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