No Bake Peanut Butter Cheesecake
There is something about this time of year that has me wanting to make pies. Perhaps it’s the words of a favorite carol of mine, “There’s a happy feeling nothing in the world can buy – when we pass around the coffee and the pumpkin pie.” Now, while I don’t care for pumpkin pie, there is just something homey and comforting about sharing a slice of pie with friends and family.
My first Christmas with my husband, he introduced me to buckeyes. Buckeyes are absolutely delicious peanut butter balls, dipped in chocolate. (And the best college football team! Go Bucks!) Every holiday season, we make trays of buckeyes to pass out to our loved ones. This year, I wanted to create a pie with taste of a buckeye. It’s creamy. It’s silky. The hardened chocolate on top blends with the peanut-butteryness of the pie to create the perfect bite. It’s amazing – and SO so easy to make.
This pie would be perfect to make this holiday season – or any random day for that matter! Enjoy!
1 8oz brick of cream cheese (*low-fat or Neufchatel works fine)
1 small tub of whipped topping
1/3 cup to 1/2 cup sugar (If you prefer a sweeter cheesecake, add 1/2 cup. For a “cheesier” pie, add 1/3 cup. You really can’t go wrong.)
1 tsp. vanilla
1/2 cup SKIPPY® Natural Creamy Peanut Butter
For the crust:
12 graham crackers
3 T melted butter (add 1 additional T if needed)
For the topping:
1/2 cup semi-sweet chocolate chips
2 tsp shortening
1. Prepare your crust. In a food processor, grind graham crackers to create fine crumbs. Pour crumbs into pie plate, and add melted butter. Use fork to combine, and press to form a crust. (You can also use a pre-made graham cracker crust! They tend to be a bit crumbly, but would totally work!)
3. Add in vanilla and peanut butter and mix well.
4. Slowly blend in the tub of whipped topping. Truth be told, I don’t worry much about “folding” it in, or being careful about reducing my volume. I find that even with mixing it at a regular speed produces enough filling for my pie.
5. Gently spread the cheesecake mix into your pie crust. (And you totally have my permission to lick the spatula and/or beater when you are done!)
6. In a microwaveable bowl, add your chocolate chips and shortening. Melt on high for 1 minute. Stir. If necessary, microwave for an additional 30 seconds, until the mix is smooth.
7. Drizzle the melted chocolate over the top of your cheesecake. You can be as fancy or as un-fancy as you like. It’s melted chocolate – you can’t go wrong.
8. Put the cheesecake into your fridge until the chocolate hardens. Serve and enjoy!
You are going to love this tasty no-bake cheesecake that serves up all the flavor of a buckeye candy without the work! Happy eating!
*As a member of the Hormel Extended Family Bloggers, I receive free products and information. This recipe was my own invention, but you can find lots of other great recipes featuring our favorite peanut butter, Skippy, over at the Hormel website. Check out these great Skippy Peanut Butter Recipes!Pin It