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
Chocolate and Peanut Butter Mousse Cheesecake
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
- 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.
- In a medium bowl beat peanut butter, cream cheese and butter together until smooth and creamy.
- Add confectioners sugar and beat again. Fold in 1 1/4 cups of the whipped cream (about half.)
- Spoon evenly into muffin tins, carefully spread to cover graham cracker crust.
- Place muffin tins in freezer. This helps layer to set up while preparing next layer.
- Place chocolate chips, both bittersweet and semi-sweet in a bowl. I just used my measuring cup.
- 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.
- Gently fold in remaining whipped cream to chocolate mixture. I added the chocolate to the whipped cream.
- Carefully spread chocolate mixture over peanut butter layer evenly in muffin tins.
- Cover and freeze for 2 hours or until firm. You could stop right here but why would you?
- For ganache layer.
- Place chocolate in a bowl. In a small saucepan bring cream to a boil.
- 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.
- I let my ganache be a little runny so I could spoon it on and let it spread on it's own.
- 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.
I use the bottom of a shot glass to press down my graham cracker crust, works like a charm.
recipe source ChocolateChocolateandmore.com
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