Peanut Butter No-Bake Cheesecake

This recipe is perfect for Shalosh Seudas when you are having your favorite guests.

Yields12 Servings
For the Crust:
  cup Butter
 8 oz Good Quality Chocolate, chopped
 2 ½ cups Rice Crispy Cereal
For the Cheesecake:
 10 oz Containers Whipped Cream Cheese, softened
 1 cup Confectioners' Sugar
 ¾ cup Smooth Peanut Butter
 2 tbsp Lemon Juice
 1 tsp Vanilla Extract
 1 cup Heavy Cream or Whipped Topping, unwhipped
 ½ cup Chocolate Dessert Sauce
For the Crust:
1

In a medium sauce pan over low heat, melt the butter and chopped chocolate.

2

Remove from heat and gently stir in rice cereal until coated.

3

Press into the bottom and sides of a 9 inch pie plate.

Chill 30 Minutes.

For the Filling:
4

In a large mixing bowl beat cream cheese until fluffy.

5

Gradually beat in sugar and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in cream.

6

Pour into prepared crust.
Freeze 30 Minutes or until slightly set.

7

Drizzle chocolate dessert sauce over pie and freeze for 4 hours or until firm.
Keep in freezer until ready to serve, and return leftovers to the freezer as well.

Note: this recipe can be made pareve if you prefer, just switch to Tofutti Cream Cheese

Ingredients

For the Crust:
  cup Butter
 8 oz Good Quality Chocolate, chopped
 2 ½ cups Rice Crispy Cereal
For the Cheesecake:
 10 oz Containers Whipped Cream Cheese, softened
 1 cup Confectioners' Sugar
 ¾ cup Smooth Peanut Butter
 2 tbsp Lemon Juice
 1 tsp Vanilla Extract
 1 cup Heavy Cream or Whipped Topping, unwhipped
 ½ cup Chocolate Dessert Sauce

Directions

For the Crust:
1

In a medium sauce pan over low heat, melt the butter and chopped chocolate.

2

Remove from heat and gently stir in rice cereal until coated.

3

Press into the bottom and sides of a 9 inch pie plate.

Chill 30 Minutes.

For the Filling:
4

In a large mixing bowl beat cream cheese until fluffy.

5

Gradually beat in sugar and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in cream.

6

Pour into prepared crust.
Freeze 30 Minutes or until slightly set.

7

Drizzle chocolate dessert sauce over pie and freeze for 4 hours or until firm.
Keep in freezer until ready to serve, and return leftovers to the freezer as well.

Note: this recipe can be made pareve if you prefer, just switch to Tofutti Cream Cheese
Peanut Butter No-Bake Cheesecake

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