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
Ingredients
- 1 1/2 cups crushed chocolate graham crackers
- 1/4 cup butter, melted
- 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
- 3/4 cup semi-sweet chocolate chips
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla
Instructions
- 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.
Notes
I use the bottom of a shot glass to press down my graham cracker crust, works like a charm.
recipe source ChocolateChocolateandmore.com
The shot glass, not just for drinking
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i have to try this… it looks amaizing 🙂
Let me know if you do!
Oh Yes!!! Can I eat one now with my coffee, dear? I’ll be good the rest of the day. Maybe… ;D Thank you for sharing on Thursday’s Treasures Sweetie! I’ve also shared this on my Thursday’s Treasures Pinterest Board http://pinterest.com/recipes4myboys/thursday-s-treasures/ <3 and hugs Dear One!
http://www.recipesformyboys.com/2012/04/thursdays-treasures-week-30.html
Debi, you can have one any time you want! Thanks for sharing, hugs!
Oh boy!!! I am in peanut butter and chocolate heaven with these!!! They look fantastic!!!!
Thanks Jocelyn, each bite was a little bit of heaven 🙂
WOW. There is no better combination! These look amazing!
I agree Dorothy, thanks!
Oh yum! They are gorgeous!
Thanks Lesa!
Oh hello, may I take you home? Yum!!
Love your pickup line!
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!
Chocolate and peanut butter … what’s not to love!! Thanks for sharing at my party! Have a great weekend 🙂
Delish! Totally drooling. Thanks so much for sharing these with all of us on Fab Friday. I was so happy to see you! Have a great weekend!
Thanks Tiffany!
You are killing me here. These look good enough to eat a whole batch.
Triple threat! Chocolate, peanut butter and cheesecake! These look amazing!
Thanks Carol!
Those look GREAT!! Making them cupcake size is great for portion control. Because I have NO control when it comes to dessert like this!
Thanks Karyn, I thought they would be good portion control too but then I would go back for another, I just have no control.
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
Thanks so much for linking up this delicious recipe @CountryMommaCooks…I can’t wait to try it……..have a wonderful Sunday:)
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
Thanks Krista, yup, they’re legal, but I should probably make sure and next time I make them, share a few with our local law enforcement!
OMG -these look just heavenly!
Thanks Winnie!
Hopping by and following your FB and Pinterest.
The Quiet Mom @ http://olahmomma.com. My latest post: http://olahmomma.com/blog/howdy-ex-bunny-year-round-handmade-bunny-tissue-box
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
This looks so YUMMY! I pinned it so I wouldn’t for get about it. Thanks for sharing!
Thanks!
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.
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!
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)
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 🙂
I used regular muffin tins. If you want to make a full sized cake, I’d go with a large springform pan.