No Bake Mini Peanut Butter Cheesecakes

No Bake Mini Peanut Butter Cheesecakes via www.thenovicechefblog.com

Happy National Cheesecake Day! Oh, and Happy Birthday to Jorge! Funny how those two wonderful events coincide every year. Jorge has always been a big peanut butter fan and I knew he would enjoy this spin on the traditional cheesecake.

This recipe was another great opportunity for me to partner with PHILADELPHIA Cream Cheese. I mean, it is National Cheesecake Day! I use PHILADELPHIA Cream Cheese for many reasons, but the most important reason is quality. PHILADELPHIA has been around since 1872 and uses all real fresh ingredients in their cream cheese. It’s all real, fresh, local milk from farms nearby the creameries and is made into cream cheese in just six days. You will find ZERO preservatives in the Original PHILADELPHIA Cream Cheese variety!

No Bake Mini Peanut Butter Cheesecakes via www.thenovicechefblog.com

However, I have to be honest, the best part about these mini cheesecakes? They are no bake! No heating up the oven or stove…you just whip them up and let them chill for a few hours. Cheesecake has never been easier. ;-)

Print Save

No Bake Mini Peanut Butter Cheesecakes

Yield: 6 Mini Cheesecakes

Ingredients:

Crust:
2 cups Cap'n Crunch Peanut Butter Crunch
3 tablespoons unsalted butter, melted

Cheesecake:
1 8 oz block PHILADELPHIA Cream Cheese, softened
3/4 cup creamy peanut butter
1/2 cup powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract

Optional:
6 (4 oz) mini mason jars
marshmallow fluff for garnish

Directions:

In a food processor, pulse the Peanut Butter Crunch Cereal until finely crushed. Add butter and pulse until well combined and when you pinch the mixture together, it holds well.

Divide crust evenly and press the mixture in the bottom of each mini mason jar. Refrigerate until ready to fill.

In a standing mixer fitted with a paddle attachment, beat PHILADELPHIA Cream Cheese and peanut butter until smooth, about 2 minutes.

Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter.

Divide the batter among the mini mason cars, cover and refrigerate for 4 hours or overnight.

When ready to serve, top with a scoop of marshmallow fluff and serve!

This year I am happy to be an ambassador for PHILADELPHIA. While I have been compensated for my time, my opinions are my own.

Ellie & Lyla's Nursery www.thenovicechefblog.com

Final Pregnancy Update!*

I can’t believe it, but we are finally here! We have a little over 2 weeks left to go, if Ellie & Lyla don’t decide to come earlier on their own. The doctors are scheduling my c-section (or induction if the girls finally decide to both flip into position) for...
The Best Chewy Peanut Butter Cookies

The Best Chewy Peanut Butter Cookies*

I don’t call things “The Best” all that often, but when I do…I mean it. I have had a love affair with Peanut Butter Cookies for a very, very long time. In fact, I have over 7 Peanut Butter Cookie recipes already on this blog! However, I didn’t have...
HoeCakes (Pancakes made with cornmeal & buttermilk)

Thoughts too long for Twitter.*

1. Jorge and I spent all day Sunday relaxing. We slept in, I made hoecakes for the 50th time, and we watched a fair amount of television. It was glorious. 2. I have been craving P.F. Changs every day, all day. There are much more authentic local restaurants in Tampa...