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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
This recipe is:
Contest Winning
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 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.
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
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!
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