Wednesday, December 2, 2015

No Bake Peanut Butter Cheesecake





The perfect indulgence for all peanut butter lovers!


8 oz. cream cheese, softened
1 tablespoon lemon juice
1-1/2 cups peanut butter chips
14 oz. oz sweetened condensed milk
1 pint heavy whipping cream
Chocolate crumb crust


  • In a mixing bowl, whip the whipping cream until stiff. Set aside.
  • Beat together the cream cheese and lemon juice until fluffy. Set aside.
  • In a saucepan, over low heat add the peanut butter chips and sweetened condensed milk and stir until the chips are melted and misture is smooth & creamy.
  • Add the peanutbutter chip mixture to the cream cheese mixture. Beat until throughly combined.
  • Pour into crust
  • Freeze for 4-6 hours or until firm.
  • Remove from freeezer and pour the topping over the cheesecake.


Topping
½ cup cream
1 cup semi-sweet chocolate chips
8 oz minature peanut butter cups, chopped


  • In a saucepan heat the cream, almost to a boiling point. (don't allow it to boil)
  • Remove from heat and add the chocolate chips.
  • Stir until the chips are melted and the mixture is smooth.
  • Pour over the top of the cheesecake.
  • Sprinkle the miniture peanut butter cups over the top.

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