Peanut Butter Brownie No Bake Cheesecake
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Recipe type: Dessert, No Bake Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: Serves 10
 
No bake peanut butter cheesecake with a brownie crust and brownie middle.
Ingredients
  • 1 brownie mix made according to package directions
  • 2 8 oz. packages cream cheese - at room temperature
  • 1 1/2 cups peanut butter
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 12 oz. carton cool whip - thawed
  • 1 bag Mini Reese's Peanut Butter Cups
  • Ice Cream Caramel
Instructions
  1. Bake brownies according to package directions. I baked mine in a 9 x 12 cookie pan lined with parchment. (I strongly advise you use parchment paper.) When cool take the disc from a 9 inch spring-form pan, lay it on top of the brownies and cut a circle. This is the base of this cheesecake. The extra pieces will be used in the center of the cake.
  2. Add the cream cheese to a mixing bowl. Add the peanut butter and mix together thoroughly.
  3. Add the sweetened condensed milk.and vanilla. Mix together.
  4. Fold in the cool whip.
  5. Place the brownie base in the bottom of a 9 inch spring-form pan. Add half of the peanut butter mixture.
  6. Cut the remaining pieces of brownies into bite size pieces. Place them on top of the peanut butter filling. Press down lightly. Add remaining cheesecake mixture.
  7. Top with the peanut butter cups..Press down lightly. Cover and refrigerate cheesecake for at least 6 hours or overnight.
  8. Drizzle the caramel over the peanut butter cups.
  9. If desired add whipped cream around the edges. I used 1/2 cup heavy cream to 1/3 cup confectionery sugar, beaten until stiff.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/04/05/peanut-butter-brownie-no-bake-cheesecake/