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Easy No-Bake Peanut Butter Cheesecake

Details

Time
4 hours 20 minutes
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 can
    sweetened condensed milk (not evaporated milk) (398 mL)
  • 1 cup
    35% whipping cream, whipped (250 mL)
  • Sliced fresh fruit (optional)

Directions

Equipment Needed 
stovetop Stovetop
springform pan 9-inch (23 cm) Springform Pan
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
saucepan Saucepan
freezer Freezer
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).