- Home
- Cake
- How To make Peanut Butter Cheesecake Squares
How To make Peanut Butter Cheesecake Squares
BASE:
1 1/2 c Graham cracker crumbs
3 tb Sugar
1/4 c Butter flavor Crisco, melte
1 tb Milk
FILLING:
1 pk Cream cheese, 3 oz, softened
1/4 c Creamy Peanut Butter
1/4 c Sugar
1/4 c Milk
1 Egg
1/2 c Chopped peanuts (optional)
DRIZZLE:
1/4 c Semi-sweet chocolate chips
1 ts Butter Flavor Crisco
1. Heat oven to 350 degrees. 2. For base, combine crumbs and 3 tablespoons
sugar in small bowl. Combine melted butter flavor Crisco and one tablespoon milk, Stir into crumbs. Press lightly into 8 x 8 x 2-inch pan. Bake at 350 degrees F. for 20 to 22 minutes. 3. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended. Add 1/4 cup sugar, 1/4 milk and egg. Beat well. Stir in chopped nuts. Spread over Baked crust. Return to oven. Bake 20 to 22 minutes, or until set. 4. For drizzle, melt chocolate chips and Butter Flavor Crisco on very low heat or at 50% power in microwave. Stir to combine. Drizzle from end of spoon back and forth over top. Chill. Cut into 2 x 2-inch squares. Cover. Store in refrigerator.
How To make Peanut Butter Cheesecake Squares's Videos
Peanut Butter Cheesecake Bars
Sweet, and creamy peanut butter cheesecake bars topped with milk chocolate, with a thick Oreo crust!
Get the recipe here:
AMAZING Cheesecake Brownies Recipe
You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.
Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Chocolate Cheesecake Bars with Peanut Butter Swirl
Healthier baked chocolate cheesecake bars. These are the creamiest cheesecake bars with an almond base, delicious chocolate cheese filling and topped with chocolate ganache and peanut butter. They're baked without using the water bath (bain marie) method. With my tips, you will avoid cracks in any baked cheesecakes that you'll make.
???? Make cheesecakes like a pro, learn the secrets and get all our recipes ➡️
Get the recipe:
The music I use: - Get a 30 day free trial.
................................................................................
GEAR:
Kitchen tools I love to use:
Current camera gear:
................................................................................
FACEBOOK:
INSTAGRAM:
PINTEREST:
Peanut Butter Bars
Insanely delicious Peanut Butter Bars! These no bake bars are rich, creamy and delicious topped with a thick layer of chocolate. Super easy to whip up (no oven required) and made with just 5 simple ingredients they're impossible to resist!
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Low Carb Peanut Butter Cup Cheesecake Squares Recipe
Low Carb Peanut Butter Cup Cheesecake Squares Recipe
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
Printable Version:
More Cake Recipes:
No-Bake Nutella Cheesecake:
Giant Oreo Cake:
Strawberry Mousse Mirror Glaze Cake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
Number Cake:
FOLLOW ME:
Shop:
Instagram:
Facebook:
Website:
Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.