Chocolate & Peanut Butter Mousse Cheesecake Recipe

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

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!

Reviewed on May. 26, 2012 by va2b

I made this for a large group at church (with other cheese cakes) and this was the hit. Definitely one I will do again. I was asked for the recipe over and over.

Reviewed on May. 20, 2012 by lynnfolk

and PS...my whipped cream did NOT double in size...it only increased about 1/4 so to divide in half, I would have still not had enough the instructions wanted. It still tasted great...but those instructions were not only confusing but not totally accurate.

Reviewed on May. 20, 2012 by lynnfolk

I am on my second round with this recipe...after much confusion with the magazine version stating to whip 1 1/4 whipping cream...then use 1 1/4 whipping cream in part one...but yet...needing the other half (?) of the whipped cream for part two? Good thing I read through all the way! The recipe was yummy and will be used over and over!

Reviewed on May. 19, 2012 by kshea

This was great and easy, everyone loved, even my picky husband!

Reviewed on May. 16, 2012 by peggysuesmom

Light, creamy and OHHHH so good!

Reviewed on May. 01, 2012 by powellcou

Very decadent. I thought it was really good. I personally love peanut butter, so I might make more of that layer in the future. However my husband said it was the best dessert I have ever made. The heavy cream part in the magazine was not confusing. You just have to read the instructions closely.

Reviewed on Apr. 30, 2012 by va2b

We made it for a large group and they loved it. I passed the recipe out to others because they loved it. Would defiantly make again.

Reviewed on Apr. 26, 2012 by destine

The whipped cream part confused me too. My husband explained it to me afterward. Nevertheless, this recipe still turned out great. I used chocolate sandwich type cookies (Oreos) for the crust. I used vanilla flavored almond milk for the 2% milk. My husband & son were so eager for this that they would not wait for me to make the ganache. They absolutely loved it even without the ganache. They put caramel flavored ice-cream topping on it. Great recipe. I love that I don't have to bake it.

Reviewed on Apr. 26, 2012 by kimariewillman

The cream part really had me confused. I used all the cream for the peanut butter layer. I was very confused about how to use the rest of the cream. Thankfully I looked online and figured it out. Yes, it is very confusing in the magazine. I had to buy more cream, but it was still awesome. I made it for my son's Confirmation. I will make again, might even add more peanut butter!

Reviewed on Apr. 18, 2012 by Lui

I made this for Easter & my family loved it. I also gave my neightbor some & she loved it too. I didn't have a problem with the whipped creamed instructions, but I do bake a lot & it did need to be read carefully. I made the crust with chocolate wafer cookies that I crushed. I wouldn't change a thing--it tasted wonderful & looked beautiful.

Reviewed on Apr. 12, 2012 by Michele51

This was probably the best cheesecake I've ever made. You do need to read the recipe carefully concerning the dividing of the whipping cream but I found it pretty easy to follow. For the crust I used a bag of Pepperidge Farm chocolate gold fish. This saved me from buying a whole box of gram crackers. I love a rich dessert and this one certainly fit the bill. I will definitely be making this again and soon.

Reviewed on Apr. 11, 2012 by kshea

Great Everyone loved it. I used whipping cream with some water in it instead of 2%

milk.

Reviewed on Apr. 09, 2012 by aug2295

I didn't figure out the cream thing, but it turned out great - I had added all the cream to the peanut butter, so wound up making a marble top by swirling the chocolate into the mousse.

Reviewed on Apr. 08, 2012 by giuffrida

Made this for my birthday. It was sooo good my husband couldn't stop eating it. As others stated it was confusing making it when it said 11/4 cup of heavy cream divided & then add the rest of the whipped cream. The chocolate was a mess when cutting it because I didn't know if I had to much cream or not enough in it. But it still was good!

Reviewed on Apr. 08, 2012 by kristinscotth

This dessert is absolutely delicious. I wouldn't call it a "cheesecake" though, since there's only 5 oz of cream cheese in the whole thing, but as far as desserts go, it's very, very good. My only problem when making this was that I turned away from my milk/sugar mixture on the stove just a few seconds too long, so when I poured it over my chocolate, it seized up. SO, I had to start that part all over again. The second time, it turned out perfectly. SO, when it says to "bring just to a boil", take it off the heat right away, so it won't ruin your chocolate. I will definitely make this again, and highly recommend this recipe.

Reviewed on Apr. 06, 2012 by Pshortsleeves

in your magazine it was written to put in 1 1/4 cup whipped cream in the peanut butter mix. then when the chocolate mouse it stated to put in the rest of the whipped cream. very confusing! what a big mess! the recipe here is corrected.

Reviewed on Apr. 03, 2012 by KScales

We apologize for any confusion with how this recipe is printed in the April/May issue, but it is correct. In the magazine the whipping cream is written as '1-1/4 cups heavy cream, whipped, divided'. Then in the method it was instructed to fold in 1-1/4 cups whipped cream in one place, then the remaining whipped cream in another place. What readers may not realize is when whipping cream is whipped, it doubles in volume. So the original 1-1/4 cups cream would become 2-1/2 cups, which would allow enough to be added at two different times.

However, we realize this can be confusing so have modified the method that appears here on TOH.com, but what was printed in the magazine was also correct.

Taste of Home Test Kitchen

Reviewed on Apr. 02, 2012 by koolaida

great dessert for any party or gathering. I made this for my Aunt Sallies 81st Birthday, everone loved it.

Reviewed on Apr. 02, 2012 by cariley

So easy to make and so delicious! Not as heavy as a baked cheesecake, but still rich and silky smooth. The grand prize designation is well deserved.

Reviewed on Apr. 01, 2012 by Amycole43

This cheesecake tastes more like a decadent truffle than a cheesecake! It is absolutely delicious and very worth making!

Reviewed on Mar. 28, 2012 by juwaly

I made this for a gathering and everyone raved about it! At first I thought it would be hard to make but it was quite simple and looked and tasted like restaurant/bakery quality!

Reviewed on Mar. 28, 2012 by franniek218

I think I figured this out. If you look at the recipe 'as printed' in the april/may 12 edition, it is written differently than if you look up the same recipe on line. I imagine that due to space and printing issues, the recipes are shortened in the magazine version, and in this case, it is basically  written incorrectly in the magazine version - but reading the online version of same recipe, it makes a lot more sense.

Reviewed on Mar. 13, 2012 by davidslacy

The only thing I found wrong was the recipe was incomplete. In the peanut butter mixture it called for 1-1/4 cups whipping cream. Exactly what recipe called for. When making the chocolate mousse part, is said to add remaining whipped cream. What remaining whipped cream? I ended up using what was left in the 1 pint carton and adding that to it. It came out really good. I served it for company and it was very good.