Go Back
+ servings
Print Recipe
0 from 0 votes

Peanut Butter & Brownie No-Bake Cheesecake

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.
Prep Time25 mins
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Servings: 12
Calories: 352kcal
Author: Sandra

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

Total time includes the amount of time for the cheesecake to set in the refrigerator.

Nutrition

Calories: 352kcal | Carbohydrates: 27g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 205mg | Potassium: 242mg | Fiber: 1g | Sugar: 22g | Vitamin A: 535IU | Calcium: 70mg | Iron: 0.8mg