Easy No-Bake Peanut Butter Cheesecake

Name: Easy No-Bake Peanut Butter Cheesecake | Recipes
Prep time: 20 min
Total time: 260 min
Yield: 12 servings
Ingredients: 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); 1 pkg (8 oz) cream cheese, softened (250 g); 1 tbsp lemon juice (15 mL); 1 2/3 cups HERSHEY'S CHIPITS REESE'S 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)

Details

Timing
Timing
Total:
Prep:: 20 Min.
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 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 (250 g)
1 tbsp

lemon juice (15 mL)
1 2/3 cups

HERSHEY'S CHIPITS REESE'S 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)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips, 270g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Stovetop

9-inch (23 cm) Springform Pan

Measuring Cups

Mixing Bowl

Mixer

Saucepan

Freezer

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.

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.

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).