If a recipe has these 2 ingredients I’m bound to be trying it out. And you know if it’s good, I’ll share it with you. Remember my Chocolate and Peanut Butter post? These are sacrifices I make for you, just so I can make sure I’m sharing the best!
So when I got my April/May issue of Taste of Home magazine and saw winning cheesecake recipes, I knew there would be cheesecake in my future. When I flipped to the pages, holding my future, the Grand Prize Winner was this recipe by JaNon Furrer (who I desperately tried to find on the internet, I know she’s out there somewhere in blog land.)
This is definitely a Grand Prize in my house, creamy, just the right amount of peanut butter, just the right amount of chocolate. I made them in muffin tins because, well because it’s just easier for me to grab one and keep going. Feel free to make a full sized cake, but then you’ll have to stop and get the knife out, get a plate, cut your slice…I’ll already be on my second one before you even get your first bite. As muffin size, you’ll get 24 little, wonderful, servings of bliss.
And did I mention this is no-bake? I can see this being eaten all summer long…
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Chocolate Peanut Butter Mousse Cheesecake
adapted from JaNon Furrer
Taste of Home Wild About Cheesecake Grand Prize Winner
The shot glass, not just for drinking