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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 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.
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.
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