All Recipes

No-Bake Peanut Butter Cheesecake

Prep

15-30 mins

Total

3 HRS 20 MIN

Servings

12 Servings

Ingredients

1-1/4 cups

Oreo Baking Crumbs

1/4 cup

butter, melted

2 pkg

(250 g each) Philadelphia Brick Cream Cheese, softened

1 cup

Kraft Smooth Peanut Butter

1 cup

sugar

2 bars

(100 g each) Toblerone Swiss Milk Chocolate, chopped, divided

1-1/2 cups

thawed Cool Whip Whipped Topping, divided

Instructions

Step 1

Mix crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.

Step 2

Beat cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup Cool Whip. Spoon over crust. Refrigerate 3 hours.

Step 3

Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.

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