Chocolate Chocolate and More!

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Chocolate Peanut Butter Mousse Cheesecake

No Bake Chocolate Peanut Butter Mousse Cheesecake, so smooth and creamy, perfect for those too hot to bake summer days!
No Bake Chocolate Peanut Butter Mousse Cheesecake, so smooth and creamy, perfect for those too hot to bake summer days!
There is no better combination in the world than peanut butter and chocolate. Just agree with me. You know it’s true.

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.)

No Bake Chocolate Peanut Butter Mousse Cheesecake, so smooth and creamy, perfect for those too hot to bake summer days!

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…

No Bake Chocolate Peanut Butter Mousse Cheesecake, so smooth and creamy, perfect for those too hot to bake summer days!

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Chocolate Peanut Butter Mousse Cheesecake
adapted from JaNon Furrer
Taste of Home Wild About Cheesecake Grand Prize Winner

Print
Chocolate and Peanut Butter Mousse Cheesecake

Chocolate and Peanut Butter Mousse Cheesecake

Ingredients

    for the Crust-
  • 1 1/2 cups crushed chocolate graham crackers
  • 1/4 cup butter, melted
    • for the Mousse-
  • 3/4 cup creamy peanut butter
  • 5 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 1/4 cup confectioners sugar
  • 1 1/4 cup heavy whipping cream, whipped and divided
  • 3/4 cup bittersweet chocolate chips
  • 1/4 cup semi-sweet chocolate chips
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
    • for the Ganache-
  • 3/4 cup semi-sweet chocolate chips
  • 2/3 cup heavy whipping cream
  • 1 teaspoon vanilla

Instructions

  1. Line muffin tins with paper liners. In a bowl combine graham cracker crumbs and melted butter, stir to moisten. Place a heaping teaspoon of crumbs into each muffin tin. Press in to create a firm crust.
  2. In a medium bowl beat peanut butter, cream cheese and butter together until smooth and creamy.
  3. Add confectioners sugar and beat again. Fold in 1 1/4 cups of the whipped cream (about half.)
  4. Spoon evenly into muffin tins, carefully spread to cover graham cracker crust.
  5. Place muffin tins in freezer. This helps layer to set up while preparing next layer.
  6. Place chocolate chips, both bittersweet and semi-sweet in a bowl. I just used my measuring cup.
  7. In a small saucepan heat milk and sugar, just to a boil, stirring occasionally. Pour over chocolate and whisk until smooth, add vanilla and let cool to room temperature.
  8. Gently fold in remaining whipped cream to chocolate mixture. I added the chocolate to the whipped cream.
  9. Carefully spread chocolate mixture over peanut butter layer evenly in muffin tins.
  10. Cover and freeze for 2 hours or until firm. You could stop right here but why would you?
  11. For ganache layer.
  12. Place chocolate in a bowl. In a small saucepan bring cream to a boil.
  13. Pour hot cream over chocolate and stir until chocolate is melted and smooth. Add vanilla and let cool to room temperature or a good spreading consistency.
  14. I let my ganache be a little runny so I could spoon it on and let it spread on it's own.
  15. Add chocolate shavings or some of the graham cracker crumbs as garnish. Refrigerate until firm or freeze and remove from freezer 30 minutes before serving.

Notes

I use the bottom of a shot glass to press down my graham cracker crust, works like a charm.

recipe source ChocolateChocolateandmore.com

https://chocolatechocolateandmore.com/chocolate-and-peanut-butter-mousse-cheesecake/

The shot glass, not just for drinking

Chocolate-Peanut-Butter-Mousse-Cheesecake-12

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Comments

  7. No kidding! Chocolate and peanut butter is about the winningest combo ever! This looks amazing! I love the muffin cups idea. Are they regular muffin cups or minis?

    • Shiloh, thanks for the kind comments, I used 18 regular muffin cups and then I also did 1 mini pan, the minis were tough to work with but if you have the patience, totally worth it. Walk by the fridge, sneak one out, pop in your mouth, keep going and the kids never know except for the big grin on your face!

  13. My two favorite combinations are chocolate and peanut butter. This is something I would indulge in. Thanks for sharing.

    I’m following your blog via Linky followers. I also joined your blog via GFC. Return the favor and follow and join my blog? It’a about wellness…and chocolate encourages the endorphin rush of wellness, certainly.

    It’s http://www.thefatandtheskinnyonwellness.com/

    Thanks, a pleasure to connect and share.

    Ciao,
    Carole

  14. Thanks so much for linking up this delicious recipe @CountryMommaCooks…I can’t wait to try it……..have a wonderful Sunday:)

  15. Are you sure these are legal?? LOL They look DIVINE! Thanks for sharing at Church Supper. Have a blessed week & see you next Sunday ~EMM

  18. This cheesecake looks so good! And with peanut butter and chocolate…doesn’t get any better than this! We loved having you link up to our “Strut Your Stuff Saturday.” Hope you’ll be back soon! -The Sisters

  19. This looks so YUMMY! I pinned it so I wouldn’t for get about it. Thanks for sharing!

  20. These look absolutely delicious. Do you think I can make them as a bar? What size pan would you use? Thanks!

    • Thanks Ruchie, For thick bars you could use a 9×9 pan or for regular bars a 9×13. This recipe made 12 muffin size cheesecakes.

  21. Yes, I’ll take two of these. Or maybe three! Pinned to my Sweet Treats board. Thanks for sharing these on the OBC Facebook page with me. I will be using them in my no bake desserts post!

  22. i am sooo in love! i have shared a few of your goodies (with a link back of course) but this one really got me 😀 i think i’ll do it the mini muffin way so that i don’t feel so bad if i eat half of them 😛 (odd logic but its what i tell myself and i’m ok with that hahahaha)

  23. hi, loveeee the combination of peanut butter & chocolate! i want to make this for my son’s birthday next week. can u suggest what size of cake tin for this recipe? thanks 🙂

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