You guys, I am so very excited about this. It’s definitely not healthy at all, but if you need a nice delectable dessert for a dinner party… or to eat all by yourself… this is where it’s at. At least, as long as you like chocolate and peanut butter and cheesecake.
Best part? It’s EASY. Traditional cheesecake is normally pretty tricky (having to bake it in a water bath and getting all those air bubbles out and having it just the right consistency… it’s tedious business!) but this one is NO BAKE and NO STRESS!
You’ll use the same cheesecake base for both flavors, so you can make that all in one batch. Using a stand mixer, beat together 1 cup of sour cream and 16 ounces (that’s two 8 oz blocks) of softened cream cheese until they are beginning to stick together, then add 1/4 cup of sugar and 1 tsp of vanilla. Beat this on high speed until it’s well combined and there are very few lumps left. Turn the mixer down to medium-high and then slowly pour in one (14oz) can of sweetened condensed milk.
MAKE OR BREAK TIP: Scrape down the sides of the bowl with a spatula routinely throughout the mixing process!
Once this is all mixed together, ta-da, you have a basic vanilla cheesecake batter!
Now comes the fun part. Pour half of the batter out into a medium mixing bowl and set that aside. Then, to the batter remaining in the stand mixer bowl, mix in 3/4 cup of creamy peanut butter to make the peanut butter flavored half of the batter.
Then, melt a cup and a half of milk chocolate chips (I usually do 30 seconds in the microwave, stir them, and then an additional 30 seconds) and then fold the melted chocolate into the reserved batter in the other bowl to make your chocolate half of the batter.
Using a table spoon, evenly divide the peanut butter batter between 8 single serving dessert dishes.
Then, on top, evenly divide the chocolate batter. Use your spoon to smooth it out to the edges.
Cover, and put in the fridge to set for at least 2 to 3 hours.
When you’re ready to serve them, you can make the graham cracker topping! Just melt 2 tablespoons of butter in a small bowl, and then add 5 sheets of crushed graham crackers (that’s 10 squares) and a table spoon of sugar. Stir it all together before topping the cheesecakes.
MAKE OR BREAK TIP: Crushing them by hand is best, because then you’ll get a lot of different sized pieces!
Once the cheesecakes are topped, serve & enjoy them right away!
This dessert is sure to please all tastes and ages! It’s classy enough for adults, but sweet and fun enough for kids. Honestly, the kind of dish you serve it in is really all you need to determine how fancy (or not!) this is!
No-Bake Deconstructed Peanut Butter Cup Cheesecake
Yield: 8 servings
1 cup sour cream
16 ounces softened cream cheese
1/4 cup white sugar
1 tbsp vanilla
1 (14oz) can sweetened condensed milk
3/4 cup creamy peanut butter
1 & 1/2 cups milk chocolate chips, melted
5 sheets (10 squares) graham crackers, crumbled by hand
2 tbsp melted butter
1 tbsp white sugar
1) In a stand mixer, combine sour cream and cream cheese until just starting to combine together, then turn mixer up to high and add in sugar and vanilla. Mix until well blended, with almost no lumps left. (Make sure to scrape down sides of bowl occasionally.)
2) Turn mixer down to medium-high and slowly pour in condensed milk. Allow to mix until fully combined.
3) Pour half the batter into a medium mixing bowl and set aside.
4) Add peanut butter to batter still in stand-mixer bowl and beat in until combined. Evenly divide peanut butter batter between 8 dessert dishes.
5) Fold in melted chocolate to reserved batter, and then divide on top of the peanut butter batter in the dishes.
6) Cover and refrigerate for 2 to 3 hours to set.
7) When ready to serve, combine melted butter, graham cracker crumbles, and sugar in a small bowl. Sprinkle graham cracker topping on top of each mini cheesecake before serving.