Peanut Butter No-Bake Cheesecake
28
Apr
Apr
This recipe is perfect for Shalosh Seudas when you are having your favorite guests.
For the Crust:
⅓ 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:
⅓ 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