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!
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).