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This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal - and definitely worth the wait. —JaNon Furrer, Prescott, Arizona
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Nutritional Facts 1 slice equals 467 calories, 36 g fat (18 g saturated fat), 62 mg cholesterol, 186 mg sodium, 38 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Chocolate & Peanut Butter Mousse Cheesecake in Taste of Home April/May 2012, p65
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Reviewed on Nov. 21, 2012 by Catferr
Fantastic! When I tasted this, I couldn't believe I had made it. It is amazing. My husband thought it tasted like a dessert from a high end restaurant. Totally worth it!
Reviewed on Sep. 18, 2012 by subyz123
I have made and served this 3 times since it was published (incorrectly BTW!) and EVERYONE loves it!
Reviewed on Aug. 23, 2012 by jmd323
YUM! The bittersweet chocolate overpowers the peanut butter a bit, but this is still an awesome cheesecake recipe!
Reviewed on Jul. 16, 2012 by gaylene1126
This cheesecake presents beautifully and tastes just as good as it looks! Be warned: it is sinfully rich and some people can't stop at just one piece....
Reviewed on Jul. 12, 2012 by beckihomecki
This recipe was excellent! I didn't have any trouble with the whipping cream. An easy way to do it is buy 2 pints of cream. Pour the 2/3 cup you need for the topping in a measuring cup, set aside. Whip the remaining cream. Divide in half. Add half to peanut butter mixture and the other half to the chocolate. This turned out perfect. I even used fat free cream cheese and it was fine. This recipe is going to the top of the list for company and parties. Soooooooo good!!!
Reviewed on Jun. 14, 2012 by joann56
I made this cake for my daughter's birthday because she loves peanut butter and chocolate. We both thought that the chocolate tasted to bitter. Next time I will use semi-sweet chocolate instead of the bittersweet chocolate. I used chocolate wafer cookies that I crushed for the crust but next time I will use crushed Oreo cookies instead.
Reviewed on Jun. 10, 2012 by toolbarsco
Not the easiest recipe to make, and thank goodness I looked at the ratings prior to preparation--I had been confused about the whipped cream. But once it was done, it was very good. Guest worthy for sure.
Reviewed on Jun. 01, 2012 by PastorLindsay
My husband and I decided that it didn't fare very well as a "cake." Next time we would turn it into a parfait. It's more of a mousse than a cheesecake. Although the directions in the magazine were difficult to follow, and that may have affected the final result. I also think the crust needs to be baked.
Reviewed on May. 30, 2012 by KScales
We have slightly revised the method shown here from what was in the magazine to clarify any confusion with the whipping cream. 1-1/4 cups of cream should be whipped (which should yield about 2-1/2 cups). It is then divided in half and added to the recipe in two different places.We apologize for any confusion.Taste of Home Test Kitchen
We have slightly revised the method shown here from what was in the magazine to clarify any confusion with the whipping cream. 1-1/4 cups of cream should be whipped (which should yield about 2-1/2 cups). It is then divided in half and added to the recipe in two different places.
We apologize for any confusion.
Taste of Home Test Kitchen
Reviewed on May. 27, 2012 by LairainFL
Excellent dessert though the directions in the mag were not so good. I actually ended up adding a few ounces of cream cheese to the chocolate mousse layer and found that doing that made it more mousse-like. The dessert was *devoured* almost instantly at a teacher dessert event!
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