Thursday, May 5, 2016

No Bake Peanut Butter Cheesecake

When your husband graduates from law school, you just have to celebrate with something big. I knew that I wanted to make a peanut butter cheesecake, but I couldn't find a recipe that I thought fit the bill. So I did some research and came up with a recipe of my own. I generally have a rule that I won't try new recipes for special occasions, but I decided to have a little confidence in myself and give it a go. And I am so glad that I did! This was the most delicious, richly perfect cheesecake. And Brad loved it, so that's what really matters! Poor guy had to wait an extra 10 minutes for me to click a few photos before I let him dig in. Worth the wait.

No Bake Peanut Butter Cheesecake

Crust:
25 Oreos
5 Tbsp Butter

Filling:
3 pkg Cream Cheese, softened (24 oz total)
1 1/2 c. Powdered Sugar
1 3/4 c. Creamy Peanut Butter
1 tsp Vanilla
8 oz Cool Whip minus 1/2 cup (reserve for frosting)
25 Mini Reese's cut into small chunks

Frosting:
1/2 c. Creamy Peanut Butter
1/4 c. Butter, softened
1 c. Powdered Sugar
1/2 tsp Vanilla
3 T Milk
1/2 c. Cool Whip (reserved from the filling)

1/4 c. Chocolate Chips, Melted (optional)

Using a food processor, crush Oreos until there are no large chunks. Melt Butter.
Add melted butter and press mixture into the bottom and partway up the sides of an 8 inch springform pan.
Refrigerate 45+ minutes to set.


Beat cream cheese for about 1 minute. (I find that it is less likely to clump if I beat it alone first). Add in powdered sugar, peanut butter, and vanilla until well mixed.
Fold in cool whip.
Fold in Reeses.
Spoon into the spring form.
Smooth out using a rubber spatula.



Refrigerate at least 4 hours until firm.

In the meantime, make the frosting:
Mix peanut butter, butter, powdered sugar, vanilla, and milk until well blended. Fold in the cool whip until well blended. Refrigerate at least 30 min. until firm.  

To frost:
Remove Cheesecake from springform. 
If desired, drizzle with melted chocolate.
Using an open star tip, form rosettes of frosting around the edges of the cheesecake. Start with a small dot of frosting and circle out from there until you reach your desired size. Find a video tutorial on making frosting rosettes HERE. Return to the fridge for at least 30 minutes. 


Cut using the rosettes as guides and enjoy!





And seriously, if you make this, I want to hear all about it! Tell me how it turned out for you. I promise you will love it just as much as we did! And with Mother's Day coming up this weekend, let me tell you: this would be the perfect dessert to celebrate mom! Yes, it's a bit time intensive (the waiting game while it sets up), but the steps themselves are super easy. 


No Bake Peanut Butter Cheesecake

Crust:
25 Oreos
5 Tbsp Butter

Filling:
3 pkg Cream Cheese, softened (24 oz total)
1 c. Powdered Sugar
1 3/4 c. Creamy Peanut Butter
1 tsp Vanilla
8 oz Cool Whip minus 1/2 cup (reserve for frosting)
25 Mini Reese's cut into small chunks

Frosting:
1/2 c. Creamy Peanut Butter
1/4 c. Butter, softened
1 c. Powdered Sugar
1/2 tsp Vanilla
3 T Milk
1/2 c. Cool Whip (reserved from the filling)

1/4 c. Chocolate Chips, Melted (optional)



Using a food processor, crush Oreos until there are no large chunks. Melt Butter.
Add melted butter and press mixture into the bottom and partway up the sides of a springform pan.
Refrigerate 45+ minutes to set.

Beat cream cheese for about 1 minute. (I find that it is less likely to clump if I beat it alone first). Add in powdered sugar, peanut butter, and vanilla until well mixed.
Fold in cool whip.
Fold in Reeses.
Spoon into the spring form.
Smooth out using a rubber spatula.

Refrigerate at least 4 hours until firm.

In the meantime, make the frosting:
Mix peanut butter, butter, powdered sugar, vanilla, and milk until well blended. Fold in the cool whip until well blended. Refrigerate 30 min. 

To frost:
Remove Cheesecake from springform. 
If desired, drizzle with melted chocolate.
Using an open star tip, form rosettes of frosting around the edges of the cheesecake. Start with a small dot of frosting and circle out from there until you reach your desired size. Find a video tutorial on making frosting rosettes HERE. Return to the fridge for at least 30 minutes. Cut and enjoy!


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