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Chocolate & Peanut Butter Mousse Cheesecake Recipe

Chocolate & Peanut Butter Mousse Cheesecake Recipe photo by Taste of Home

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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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Chocolate & Peanut Butter Mousse Cheesecake Recipe

Prep: 50 min. + chilling

Yield: 16 Servings

50 50

Ingredients

1-1/2 cups chocolate wafer crumbs (about 24 wafers)
1/4 cup butter, melted
MOUSSE LAYERS:
1-1/4 cups heavy whipping cream
3/4 cup creamy peanut butter
5 ounces cream cheese, softened
2 tablespoons butter, softened
1-1/4 cups confectioners' sugar
5 ounces bittersweet chocolate, chopped
1 milk chocolate candy bar (3-1/2 ounces), chopped
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
GANACHE:
6 ounces bittersweet chocolate, chopped
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

Directions

In a small bowl, mix wafer crumbs and butter. Press onto bottom of a greased 9-in. springform pan.
In another bowl, beat cream until stiff peaks form. In a large bowl, beat peanut butter, cream cheese and butter until smooth. Beat in confectioners’ sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer.
Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan. Yield: 16 servings.

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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Chocolate & Peanut Butter Mousse Cheesecake

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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.

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