Peanut Butter Chocolate Chip Cheesecake

Peanut Butter Chocolate Chip Cheesecake created by Boomette

Peanut butter and mini-chocolate chips! The filling is not cooked, so its ready fairly quickly. You could easily use a prepared graham cracker crust if you like, then it would be a no-bake recipe.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Preheat oven to 350.
  • To make the crust: Using a food processor, crush graham crackers into tiny crumbs.
  • Add sugars and pulse until combined.
  • Add butter and pulse until mixture begins to come together.
  • Press into bottom and up sides of a 9 inch glass pie plate.
  • Bake for 8-9 minutes, remove and allow to cool to room temperature.
  • While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
  • Fold in Cool Whip Free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
  • Refrigerate for 30-60 minutes, the longer the better!
  • Remove from fridge immediately before serving.
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"Peanut butter and mini-chocolate chips! The filling is not cooked, so its ready fairly quickly. You could easily use a prepared graham cracker crust if you like, then it would be a no-bake recipe."
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  1. Boomette
    Peanut Butter Chocolate Chip Cheesecake Created by Boomette
    Reply
  2. Boomette
    I love this cheesecake but I don't like the chocolate chips in it. But I didn't have mini so I used regular chocolate chips. Another time, I will omit the chocolate chips. I used 1 1/4 cups of graham cracker crumbs to do the crust. Thanks Brooke :) Made for the Newest Zaar tag
    Reply
  3. Brooke the Cook in
    Peanut butter and mini-chocolate chips! The filling is not cooked, so its ready fairly quickly. You could easily use a prepared graham cracker crust if you like, then it would be a no-bake recipe.
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