No-Bake Chocolate Peanut Butter Cheesecake
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Here is what you'll need!
NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE
Servings: 8-10
INGREDIENTS
10 graham crackers
7 tablespoons melted butter
24 ounces cream cheese
1½ cups powdered sugar
1 teaspoon vanilla extract
1½ cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioner’s sugar
PREPARATION
1. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
2. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
3. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.
4. In a large bowl, mix together softened cream cheese until smooth.
5. Add the powdered sugar and vanilla and continue to mix until there are no lumps.
6. Add the melted chocolate and mix until the color is even.
7. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
8. In a large bowl, mix together melted peanut butter and confectioner’s sugar.
9. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
10. Refrigerate for 2-4 hours.
11. Enjoy!
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MUSIC
Hey Minor
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SFX Provided By AudioBlocks
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NO BAKE Reese's Peanut Butter Cup Cheesecake | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
300 grams Oreo sandwich cookies (with filling), about 25
3 tablespoons smooth peanut butter
3 tablespoons melted butter
12-14 full sized Reese’s peanut butter cups, chopped
½ cup chopped chocolate (about 75 grams)
1 teaspoon canola oil
3 packages cream cheese (750 grams), room temperature
1-1½ cups powdered icing sugar
½ cup creamy peanut butter
1 cup whipping cream
Toppings:
1 cup whipping cream
3 tablespoons powdered icing sugar
1 cup mini peanut butter cups, chopped
7 Reese’s peanut butter cup thins, halved
1. In a food processor, combine cookies, peanut butter and butter and process until crushed and combined.
2. Press into the bottom of a 9 Springform pan and top with a layer of chopped peanut butter cups and set aside.
3. In a small bowl, stir together chopped chocolate and oil. Microwave on high in 30 second intervals, stirring each time, until smooth. Set aside.
4. In a large bowl, beat cream cheese with an electric mixer until smooth. Add icing sugar and peanut butter and beat on medium speed until smooth, scraping down the sides as necessary. Stir in the melted chocolate.
5. In a separate bowl, beat cream with an electric mixer on high until stiff peaks form.
6. Fold whipped cream into cream cheese mixture gently, being careful not to deflate the cream.
7. Spread cheesecake mixture into the crust and smooth the top. Refrigerate at least 8 hours or overnight.
8. Before serving, beat 1 cup whipping cream and 3 tablespoons icing sugar with an electric mixer on medium-high speed until stiff peaks form. Spread over the top of the cheesecake or pipe into swirls.
9. Decorate with crushed peanut butter cups and peanut butter cup halves as shown or as desired.
No Bake Peanut Butter Cheesecake
To get the cups used in this video on Amazon, follow these links:
This No Bake Peanut Butter Cheesecake has a buttery chocolate cookie crust, creamy and smooth peanut butter cheesecake and topped with sweet and salty peanut butter crust and chocolate sauce! Each layer will make you want to ask for more!
Please follow the links below for the DLux products we used and printable recipe.
100 Mini Cups with Spoons [2 oz, Square]
100 Mini Cups with Spoons [5.5 oz, Square]
Recipe:
Ingredients:
1 cup heavy cream
3/4 cup powdered sugar
8 oz cream cheese
1 cup creamy peanut butter
8 oreo cookies
2 tbsp melted unsalted butter
peanut butter cups for garnish
chocolate syrup for garnish
No Bake Peanut Butter Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 763
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
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Instant Pot Peanut Butter Cheesecake with Jessie Sheehan
If you dig the combo of peanut butter and chocolate, are cheesecake-friendly, and possess an Instant Pot, this black-bottomed beauty has your name written all over it. GET THE RECIPE ►►
Makes: One 7-inch cheesecake
Prep time: 4 hours 30 minutes
Cook time: 26 minutes
Ingredient List:
Crust
20 (2-inch) crispy chocolate wafer cookies, such as Nabisco, or about 1 1/3 cups chocolate cookie crumbs
1 tablespoon light brown sugar
4 tablespoons unsalted butter, melted
1/4 teaspoon fine sea salt
Filling
2/3 cup light brown sugar
1/2 teaspoon fine sea salt
1 tablespoon plus 1 teaspoon cornstarch
16 ounces cream cheese, at room temperature
1/2 cup plus 2 tablespoons creamy peanut butter (not all-natural)
1/3 cup heavy cream, at room temperature
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
Dutch-processed cocoa powder, for dusting
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Instant Pot Peanut Butter Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot Peanut Butter Cheesecake ~ 1st Place Winner !!!
Cheesecake pan
Instant pot
As an Amazon associate I earn from qualified purchases
*** Recipe
-Crust- 12 nutterbutter cookies, 4 tbsp butter
-Filling- 16 oz cream cheese, 1 cup creamy peanut butter, 1/4 tsp salt, 1/2 cup powdered sugar, 2 tbsp cornstarch, 2 eggs
-Topping- 1/2 cup dark chocolate chips, 2/3 cup heavy whipping cream
-Cook on high for 28 min
- Rest for 10 min
#Cheesecake, #InstantPot, #InstantPotCheesecake