Chocolate and peanut butter cheesecake

    (144)
    4 hours 45 min

    A no-bake cheesecake that all peanut butter fans will adore. There's a chocolaty base with a bit of crunch, and a creamy, peanutty filling. Kids are sure to love this cheesecake, and it's nice and cool for summer.


    149 people made this

    Ingredients
    Serves: 8 

    • Base
    • 75g butter
    • 175g plain chocolate chips
    • 70g crispy rice cereal, like Rice Krispies®
    • Filling
    • 225g cream cheese, softened
    • 280g sweetened condensed milk
    • 200g smooth peanut butter
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla extract
    • 60g whipped cream
    • 125ml chocolate sauce

    Method
    Prep:40min  ›  Cook:5min  ›  Extra time:4hr freezing  ›  Ready in:4hr45min 

    1. In a heavy saucepan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 23cm pie dish or cake tin. Chill 30 minutes.
    2. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour over prepared base. Drizzle chocolate sauce over the top.
    3. Freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.

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    Reviews & ratings
    Average global rating:
    (144)

    Reviews in English (118)

    by
    61

    Superb! Put in a 13x9 pan and made a more bar like appearance. This served wonderfully and tasted fabulous!  -  05 Dec 2005  (Review from Allrecipes US | Canada)

    by
    53

    I've made this several times as it is SO good! I took other reviewers advice and used only 2 c. rice cereal. I didn't have chocolate chips so I substituted 4 oz. semi-sweet chocolate. I also could not find 5 oz. cans of sweetened condensed milk so used a full 14 oz. can. I took Cookiesprite's suggestion for the topping and melted 1 oz. semi-sweet chocolate and dded 1 tbsp. of butter to make the chocolate coating for the top. The last few times I have reduce the peanut butter to 1/2 c., as it was a little to peanut-buttery for us, and add an additional 4 oz. cream cheese. We really like the crust, by the way! Thank you Angel!  -  09 Sep 2006  (Review from Allrecipes US | Canada)

    by
    39

    No rice krispies on hand, I made an Oreo cookie crust from scratch. I kept to the recipe otherwise. Most of the ingredients I found cheaply at Grocery Outlet, so it wasn't expensive to make. I did use Super-Chunk peanut butter and I sprinkled the top with chopped honey-roasted peanuts. I don't care for peanut butter and chocolate and I liked this, as did my husband, whose a Reese's fanatic. I think using the homemade whipped cream really makes it good. NOTE: This is a VERY rich pie. Make sure you cut small wedges of this and share with your friends/family! This would be great for a potluck or family dinner.  -  28 Aug 2009  (Review from Allrecipes US | Canada)

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