No Bake Chocolate Peanut Butter Cheesecake

“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.”
READY IN:
2hrs 20mins
SERVES:
16
UNITS:
US

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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