Easy No-Bake Peanut Butter Cheesecake
Details
- Time
- 4 hours 20 minutes
- Skill Level
- Intermediate
- Yields
- 12 servings
If you like peanut butter and chocolate, this recipe is for you. HERSHEY'S CHIPITS Easy No-Bake Peanut Butter Cheesecake takes your traditional cheesecake recipe to a whole new level. Try it today!
Ingredients & Directions
- Prep Time
- 20 minutes
- Freeze Time
- 4 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
Crust:
-
1 1/4 cupsgraham cracker crumbs (300 mL)
-
1/4 cupHERSHEY'S Cocoa (50 mL)
-
1/4 cupicing sugar (50 mL)
-
1/4 cupbutter or margarine, melted (50 mL)
-
Cheesecake:
-
1 pkg (8 oz)cream cheese, softened (250 g)
-
1 tbsplemon juice (15 mL)
-
1 2/3 cups
-
1 cansweetened condensed milk (not evaporated milk) (398 mL)
-
1 cup35% whipping cream, whipped (250 mL)
-
Sliced fresh fruit (optional)
Key Ingredients
Directions
Equipment Needed
Stovetop
9-inch (23 cm) Springform Pan
Measuring Cups
Mixing Bowl
Mixer
Saucepan
Freezer
1
Crust: Toss crumbs with cocoa, icing sugar and butter until well combined. Press mixture firmly into the bottom of a 9-inch (2.5 L) springform pan.
2
Cheesecake: Beat cream cheese with lemon juice in a large bowl until fluffy. Combine peanut butter chips and milk in a medium saucepan set over low heat. Cook, stirring constantly, until chips are melted and mixture is smooth. Add to cream cheese mixture, beating until well blended.
3
Fold whipped cream into cream cheese mixture. Pour over crust. Cover and freeze for 4 to 6 hours or until firm. Remove ring from pan. Garnish cheesecake with fresh fruit (if using).
