No-Bake Peanut Butter Cheesecake - Dished #Shorts
On today's Dished #shorts we're making No-Bake Peanut Butter Cheesecake
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Ingredients for making a no-bake peanut butter cheesecake:
For the base:
270g (9.5 oz) graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/4 cups (500g) cream cheese
1 1/2 cups (187g) powdered sugar
1 cup (250g) peanut butter
1 tsp vanilla extract
1/2 cup (120 ml) heavy cream
For the topping:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
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No-Bake Chocolate Peanut Butter Pie - The Scran Line
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RECIPE
Cookie Crust
265g – 30 Oreos
1 tbsp brown sugar
125g – 1/2 cup unsalted butter, melted
Peanut Butter Cheesecake
500g – 2 blocks cream cheese, softened
250ml – 1 cup heavy cream
1/4 tsp salt
75g - 1/2 cup milk powder
75g - 1/2 cup powdered sugar
2 tsp vanilla extract
1/2 cup crunchy or smooth peanut butter
Chocolate Ganache
600g – 3 cups dark chocolate
250ml – 1 cup heavy cream
Whipped Cream
500ml – 2 cups heavy cream
1 tbsp caster sugar (optional)
2 tsp vanilla extract
Decorations
100g – 1/4 cup salted peanuts, chopped
100g - 1/4 cup peanut butter chips, melted
200g – 1 cup mini peanut butter cups
Instructions:
Pie Crust
For this recipe you’ll need a 2-inch-deep tart tin with removable bottom. Add the Oreos and brown sugar into the bowl of a food processor and blitz until you reach fine crumbs. Then add the melted butter and mix to coat the crumbs.
Pour the mixture out into the tart tin and use the back of a spoon or flat-bottomed glass to press the crumbs down firmly on the bottom and sides of the tart tin. Chill in the fridge for
Peanut Butter Cheesecake
Add the cream cheese, cream and salt to a large mixing bowl. Use an electric hand mixer to mix on medium speed until smooth and creamy. Scrape down the bowl.
Add the milk powder, powdered sugar and vanilla extract and mix until well combined.
Lastly, add the peanut butter and mix to combine. You’ll notice the mixture thicken quite a bit. Completely normal.
Spoon the mixture into the tart tin and use a spoon or spatula to spread out smooth and flat. Place in the fridge to chill for 30 minutes.
Chocolate Ganache
Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. Take the pie out of the fridge and pour most of the ganache over the top smoothen out using a spoon. Add mini peanut butter cups around the sides and chill in the fridge for one hour.
Whipped Cream
Add the heavy cream and vanilla extract into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
Add the whipped cream on top of the pie, sprinkle with chopped peanuts, drizzle with melted peanut butter chips and the remaining chocolate ganache. Slice to serve.
Notes
Storage
This pie can be stored in an airtight container for up to three days.
Chocolate Peanut Butter Pie – Refrigerator Pie - No Bake – No Cook - No Fail – The Hillbilly Kitchen
Chocolate Peanut Butter Pie – No Bake – No Fail – Father’s Day Dessert – The Hillbilly Kitchen
I have never met a man who doesn’t love peanut butter. This pie is the perfect blend of chocolate and peanut butter, making this creamy treat the ideal dessert for your Father’s Day Dinner. It is so simple and easy you will want to hang on to the recipe for all your summer cook outs and anytime you need a quick impressive dessert, even holiday gatherings. You can prepare it in just a few minutes, it lasts for days in the refrigerator, is easy to transport to potluck dinners and it is absolutely delicious.
This pie is sure to become a family tradition and most requested dessert for all special occasions. The taste and texture of the pie is very similar to Reese’s Peanut Butter Cups. Normally a pie serves 8 people. You can easily serve 12 people with this pie, and everyone will be satisfied. The pie is very rich.
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Ingredients:
1 ½ cups Peanut Butter
2 cups Powdered Sugar
1 cup Heavy Cream
1 teaspoon Vanilla
1/4 cup Butter
1 cup Milk Chocolate Chips
Chocolate Crust – Ready Made or
Chocolate Whipped Cream
1 cup Whipping Cream
½ cup Powdered Sugar
2 tablespoons Cocoa
1 teaspoon Vanilla
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No Bake Peanut Butter Pudding Pie - EASY PEANUT BUTTER PIE Recipe
If you're a peanut butter lover, then you'll LOVE this Easy No Bake Peanut Butter Pudding Pie!
It features a delicious, light and creamy peanut butter and vanilla pudding pie filling, a homemade peanut butter graham cracker crust, whipped cream topping, and a peanut butter crumble that is so yummy!
Best of all this no bake peanut butter pie only takes about 15 minutes to make!
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NO BAKE PEANUT BUTTER PUDDING PIE INGREDIENTS:
Peanut Butter Graham Cracker Crust
▪️ 2 cups Graham Cracker crumbs (14 Full Sheet Graham Crackers)
▪️ 1/3 cup light brown sugar
▪️ 1/2 cup unsalted butter, melted
▪️ 1/2 tsp salt
▪️ 2 tbsp creamy peanut butter
Peanut Butter Pudding Pie Filling
▪️ 1 3.4 ounce box French Vanilla Instant Pudding (Can substitute vanilla or cheesecake instead)
▪️ 1 1/2 cups milk (I used 2%)
▪️ 1/2 cup creamy peanut butter
▪️ 1 cup cool whip or homemade whipped cream
Whipped Topping
▪️ 2 cups whipped cream or 1 8 ounce cool whip
Peanut Butter Crumble
▪️ 1/2 cup powder sugar
▪️ 1/3 cup peanut butter
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No Bake Peanut Butter Pie
No Bake Peanut Butter Pie Recipe
No Bake Peanut Butter Pie is such a simple and easy recipe! Choose your favorite no-bake crust and fill it with peanut butter pudding. This summer pie recipe is perfection for peanut butter lovers.
PRINTABLE RECIPE:
Choose your crust (see website): Graham Cracker, Oreo, or Peanut Butter Cookie
PEANUT BUTTER COOKIE CRUST:
25 Nutter Butter or peanut butter sandwich cookies
5 tablespoons unsalted butter, melted
Crust cookies in a food processor until they are a fine crumb. Mix with melted butter and press into a 9-inch pie plate.
PIE RECIPE:
1 3.4 ounces box instant vanilla pudding mix see note
3/4 cup peanut butter creamy or chunky
1 1/4 cups milk see note
1 teaspoon vanilla extract
2 8-ounce containers whipped topping divided
INSTRUCTIONS
Whisk pudding mix, milk, peanut butter, and vanilla together. Fold in one container of whipped topping. Pour into prepared pie crust. Cover with plastic wrap. Chill for at least 4 hours or overnight.
Before serving: top with additional whipped topping.
Store in refrigerator for up to 3 days. Pie can also be frozen for a cold treat or to store.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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