Easy as Pie Peanut Butter No Bake Cheesecake

Easy as Pie Peanut Butter No Bake Cheesecake

Course: DessertDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Baking time

5

minutes
Resting Time

4

minutes

It’s perfectly creamy, cheesy and unique because of the crunchy Cheez-It topping baked right on top.

Ingredients

  • PEANUT BUTTER BISCUIT CRUST (recipe follows)
  • 1-1/3 cups REESE’S Peanut Butter Cups

  • 1 cup Creamy Peanut Butter

  • 396g Sweetened Condensed Milk

  • 170g Cream Cheese, softened

  • 1 sheet Unflavoured Gelatin

  • 2/3 cup Hot Water

  • 340g Whipped Cream topping tub or can

  • Sprinkles
  • 1 REESE’S Peanut Butter Cup, crushed

Directions

  • Prepare PEANUT BUTTER BISCUIT CRUST. Sprinkle peanut butter cups over crust; set aside.
  • Combine peanut butter, cream cheese and sweetened condensed milk
    in large mixer bowl; beat until smooth. Sprinkle gelatin over hot water in small bowl. Let stand 2 minutes to soften; stir until gelatin is dissolved. Gradually beat into peanut butter mixture. Fold in 4 cups whipped topping. Pour into prepared crust.
  • Cover; refrigerate about 4 hours or overnight. Spread remaining
    whipped topping and sprinkles. Top with peanut butter cup. Cover; refrigerate leftover cheesecake or freeze for longer storage.
  • PEANUT BUTTER CRUMB CRUST
  • 2 cups Tenis Biscuits crushed
    1/2 cup Sugar
    1/4 cup Creamy Peanut Butter
    3 tablespoons butter or margarine
  • Heat oven to 180° C. Line 30cm pan with foil.
  • Stir together Tenis Biscuits and Sugar.
  • Place peanut butter and butter in small microwave-safe bowl.
  • Microwave at MEDIUM (50%) 30 seconds or until butter is melted and
    mixture is well blended when stirred.
  • Add to biscuit mixture, blending
    thoroughly. Press biscuit mixture firmly onto bottom of pan.
  • Bake 5 minutes. Cool completely.

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