No Bake Chocolate Peanut Butter Cheesecake

READY IN: 2hrs 20mins
Recipe by manushag

Great recipe for summer party. Make ahead in a 13 x 9 cake pan and chill. Can also substitute Splenda and sugar free Cool Whip and pudding mix. I use a little less when substituting Splenda for sugar. I have also made this recipe gluten free/dairy free for my family, and it is still quite delicious! Substitute gluten free/dairy free graham crackers in the crust and vegan soy based cream cheese, butter and cool whip, and make my homemade chocolate pudding with almond milk.

Top Review by Cooking at the Cottage

I made this for company this weekend and It went over really great. In a bid to use up some Oreo Bar wafers I used oreos crumbs for the base (and skipped the cocoa) and added 1 Tbsp of peanut butter to the melted butter. Becauce this is something I would like to make at the cottage, I used dream whip instead of coolwhip (dream whip keeps forever and I always have a package on hand up there). Definetely going in the cottage cookbook.

Ingredients Nutrition

Directions

  1. Mix all crust ingredients well and press into bottom of 13 x 9 cake pan.
  2. Beat cream cheese and peanut butter together and add confectioners sugar.
  3. Fold in 8 oz. Cool Whip and chopped Reese Cups.
  4. Spread on top of crust.
  5. Mix instant pudding with 1 cup of milk. When set, fold in 8 oz. Cool Whip.
  6. Spread on top of peanut butter filling.
  7. Sprinkle mini chocolate chips on top and chill for about 2 hours.

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