Easy No-Bake Peanut Butter Cheesecake Recipe
SKILL LEVEL : IntermediatePREP TIME : 20 Minutes
|1 1/4 cups||graham cracker crumbs (300 mL)|
|1/4 cup||HERSHEY'S Cocoa (50 mL)|
|1/4 cup||icing sugar (50 mL)|
|1/4 cup||butter or margarine, melted (50 mL)||CHEESECAKE:|
|1 pkg (8 oz)||cream cheese, softened (250g)|
|1 tbsp||lemon juice (15 mL)|
|1 2/3 cups||CHIPITS REESE Peanut Butter Chips (400 mL)|
|1 can||sweetened condensed milk (not evaporated milk) (398 mL)|
|1 cup||35% whipping cream, whipped (250 mL)||Sliced fresh fruit (optional)|
- 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).
Makes 12 servings.