No Bake Chocolate Peanut Butter Cheesecake Recipe by cindybear
Cooking Instructions refrigerate 8 hours 1 Combine crumbs and melted butter for crust. Press firmly into bottom of a 9inch springform pan. 2 In a medium bowl, combine chocolate and 1/2 cup heavy cream. Melt in microwave in 20-30 seconds intervals stirring well each time. Set aside to cool slightly. 3 In a large bowl, beat cream cheese until smooth. Add confectioners sugar, peanut butter and vanilla, beat on high speed 2 -3 minutes until smooth and fluffy. Add chocolate mixture and beat until combined. 4 In a separate bowl beat remaining cream until stiff peaks form then fold into the cream cheese mixture with a spatula or beat on low speed. 5 Spread into prepared crust and refrigerate at least 8 hours. 6 Add garnish if desired and serve. Store in refrigerator. 1 Combine crumbs and melted butter for crust. Press firmly into bottom of a 9inch springform pan. 1 Combine crumbs and melted butter for crust. Press firmly into bottom of a 9inch springform pan. 2 In a medium bowl, combine chocolate and 1/2 cup heavy cream. Melt in microwave in 20-30 seconds intervals stirring well each time. Set aside to cool slightly. 2 In a medium bowl, combine chocolate and 1/2 cup heavy cream. Melt in microwave in 20-30 seconds intervals stirring well each time. Set aside to cool slightly. 3 In a large bowl, beat cream cheese until smooth. Add confectioners sugar, peanut butter and vanilla, beat on high speed 2 -3 minutes until smooth and fluffy. Add chocolate mixture and beat until combined. 3 In a large bowl, beat cream cheese until smooth. Add confectioners sugar, peanut butter and vanilla, beat on high speed 2 -3 minutes until smooth and fluffy. Add chocolate mixture and beat until combined. 4 In a separate bowl beat remaining cream until stiff peaks form then fold into the cream cheese mixture with a spatula or beat on low speed. 4 In a separate bowl beat remaining cream until stiff peaks form then fold into the cream cheese mixture with a spatula or beat on low speed. 5 Spread into prepared crust and refrigerate at least 8 hours. 5 Spread into prepared crust and refrigerate at least 8 hours. 6 Add garnish if desired and serve. Store in refrigerator. 6 Add garnish if desired and serve. Store in refrigerator. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tomato Bisque Corn Soup 🌽 Jamaican brown stew fish My Hurricane Milton Sandwich 2024 Tomato Bisque Corn Soup 🌽 Jamaican brown stew fish My Hurricane Milton Sandwich 2024 Beetroot pav bhaji Pink sauce pasta Pink Mawa Burfi POTATO EGG AND CHEESE BREAKFAST BURRITOS: Soya Malai Chaap My Hurricane Milton Sandwich 2024 Moth mushroom sabji Mug ni lachko dal Besan Mirchi Samak Rice Bowl Beetroot pav bhaji Pink sauce pasta Pink Mawa Burfi POTATO EGG AND CHEESE BREAKFAST BURRITOS: Soya Malai Chaap My Hurricane Milton Sandwich 2024 Moth mushroom sabji Mug ni lachko dal Besan Mirchi Samak Rice Bowl