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.