Do you love peanut butter, chocolate and cream cheese? Well, I have got a dessert for you. This is a no-bake cheesecake using heavy cream rather than frozen whipped topping and two 8 oz. packages of PHILADELPHIA cream cheese. Sure to please and impress your guests, this recipe can be used in four mini springform pans, or one 10-inch springform pan. Using the 10-inch pans will give you approximately 8 servings; the mini pans will provide four.
Prep time: 20 minutes |Cook time: 2 hours |Total time: 2 hours 20 minutes |Servings: 4
1 1/4 cup(s) of chocolate graham crackers crushed
1/3 cup(s) of light brown sugar
1/3 cup(s) of butter, melted
16 ounce(s) of PHILADELPHIA cream cheese
1 tsp. of lemon juice
1 1/2 tsp. of vanilla bean paste
1 pint(s) of heavy cream
1/2 cup(s) of granulated sugar
15 mini peanut butter cups, cut in pieces
1/4 tbsp. of mini semi-sweet chocolate chips
1/3 cup(s) of peanut butter sundae topping
1/3 cup(s) of chocolate sundae topping
Steps
In a medium bowl, combine the graham cracker crumbs, melted butter and brown sugar.
Press into the bottom only of the springform pans(s)
In a large bowl, beat the PHILADELPHIA cream cheese on medium speed for one minute.
Add the heavy cream to the PHILADELPHIA cream cheese and beat on medium speed for 1-2 minutes, until fluffy and light
Add vanilla bean paste, lemon juice and granulated sugar to the PHILADELPHIA cream cheese mixture, beating on medium speed for about 30 additional seconds.
Evenly distribute the PHILADELPHIA cream cheese mixture into the springform pan(s).
Refrigerate for at least two hours, or as long as overnight. It is possible to place in the freezer for a minimum of one hour before serving.
Remove from the refrigerator and remove from the springform pans. Evenly sprinkle the cut up peanut butter cups and mini chocolate chips on the top.
Preferably using a squeeze bottle, draw horizontal lines with the chocolate sundae topping, and vertical lines with the peanut butter sundae topping across the top of the cheesecake(s). EAT AND ENJOY
