Peanut Butter Brownie No-Bake Cheesecake is chocolate and peanut butter lover’s dream come true, topped off with my 10-minute Peanut Butter Hot Fudge Sauce.
Anytime I make a no-bake cheesecake you know it is because I am celebrating something. And this weekend we had a lot to celebrate. My sister and I ran in the Colfax ½ Marathon and I celebrating because I didn’t die. You see she was training for the full marathon with one of her friends Shannon, and 26.2 miles just isn’t my thing. But due to an old knee injury flaring up, she had to run the ½ marathon.
I decided about 3 weeks ago to support her and run with her. While I have run a half marathon before, I trained a TON, this time I only got two decent runs in of 7 and 9 miles, before the big race. So I was a little worried. But we rocked it and it was so much fun. No blisters either! Yahoo.
We also were celebrating our best friend coming to town, Molly. I say ours because she was my husband’s friend when we met, but then I kinda stole her. It was nice to be able to catch up on her birthday weekend and celebrate the monumental 25 years + 10, with her. Happy Birthday, Momo! We love you.
And then how can we not celebrate the last couple weeks of school and summer quickly approaching! Yahoo. Now for the summer countdown to begin!!!
Cheers to races, friends, and summer!
Enjoy this Peanut Butter & Brownie No-Bake Cheesecake, I know we sure did! Easy to prepare and even easier to indulge. XOXO San
How do you make Peanut Butter & Brownie No-Bake Cheesecake?
Prepare an 8-inch springform 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 impatient 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 minutes before you are ready to serve, make the Peanut Butter Hot Fudge Sauce. *You can make this in advance and store in the refrigerator and heat to warm when you are ready to use.
Combine all ingredients, except the vanilla in a medium saucepan cook on medium heat while stirring constantly. Cook until bubbly, approximately 5-6 minutes. Sauce should be smooth and creamy, with no sugar granules left.
Remove from heat and stir in vanilla. Let sit for at least 3-5 minutes, allowing it too cool and thicken.
Cut the cheesecake into slices and serve, drizzle with Peanut Butter Hot Fudge Sauce.
If you love this recipe be sure to try these Must Have Spring No Bake Desserts.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Peanut Butter & Brownie No-Bake Cheesecake
Ingredients
Peanut Butter Brownie Cheesecake
- 1 Double Chocolate Ghirardelli’s brownie mix
- 12 ounces cream cheese softened
- 1/2 cup sugar
- 1/2 cup peanut butter
- 2 tablespoons butter softened
- 2 cups frozen non-dairy whipped topping thawed
Peanut Butter Hot Fudge Sauce
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1/4 cup cocoa powder
- 2 tablespoons butter
- 6 tablespoons milk
- 2 teaspoons vanilla
Instructions
Peanut Butter Brownie Cheesecake
- 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.
Peanut Butter Hot Fudge Sauce
- About 20 minute before you are ready to serve, make the Peanut Butter Hot Fudge Sauce. *You can make this in advance and store in the refrigerator and heat to warm when you are ready to use.
- Combine all ingredients, except the vanilla in a medium saucepan cook on medium heat while stirring constantly. Cook until bubbly, approximately 5-6 minutes. Sauce should be smooth and creamy, with no sugar granules left.
- Remove from heat and stir in vanilla. Let sit for at least 3-5 minutes, allowing it too cool and thicken.
- Cut the cheesecake into slices and serve, drizzle with Peanut Butter Hot Fudge Sauce.
Notes
Nutrition
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oh my yum!
You totally deserve this treat after that marathon! It looks utterly amazing!
never seen no bake peanut butter cheesecake mix, is there something else that can be used in it’s place, would like to try making this,but dont know about finding all the ingredients
Delicious!