Peanut Butter & Brownie No-Bake Cheesecake


Peanut Butter & Brownie No-Bake CheesecakePrep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 12

1 Double Chocolate Ghirardelli’s boxed brownie mix

*Peanut Butter No-Bake Cheesecake

12 ounces cream cheese, softened

½ cup sugar

½ cup peanut butter

2 tablespoons butter, softened

2 cups frozen non-dairy whipped topping, thawed

1 recipe for Peanut Butter Hot Fudge Sauce

½ cup brown sugar

½ cup creamy peanut butter

¼ cup cocoa powder

2 tablespoons butter

¼ cup + 2 tablespoons milk

2 teaspoons vanilla

Prepare an 8-inch spring form pan, otherwise known as a cheesecake pan by spraying with cooking oil. Make brownies according to package directions. Remove brownies from oven and cool completely.
Once brownies are completely cool make the Peanut Butter No-Bake Cheesecake.
Beat together cream cheese, sugar, peanut butter and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Then fold in whipped topping until blended, I get a little inpatient and usually start to beat it and it still tastes great.
Spread on top of cooled brownies.
Place in the refrigerator until firm and set 30-60 minutes.
About 20 minute before you are ready to serve make the Peanut Butter Hot Fudge Sauce. Click [here|for the directions to the Peanut Butter Hot Fudge Sauce Recipe|
*You can make the Peanut Butter Hot Fudge Sauce recipe in advance and store in the refrigerator and heat to warm when you are ready to use.
Cut the cheesecake into slices and serve, drizzle with Peanut Butter Hot Fudge Sauce.
Total time includes the amount of time for the cheesecake to set in the refrigerator.