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

Chocolate & Peanut Butter Mousse Cheesecake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 50 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 50 min. + chilling
MAKES: 16 servings

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

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.

Directions

  1. In a small bowl, mix wafer crumbs and butter. Press onto bottom of a greased 9-in. springform pan.
  2. 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.
  3. 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.
  4. 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.
Originally published as Chocolate & Peanut Butter Mousse Cheesecake in Taste of Home April/May 2012, p65

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.

Reviews for Chocolate & Peanut Butter Mousse Cheesecake

AVERAGE RATING
   (43)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (4)
3 Star
 (0)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 3, 2014

I followed this recipe exactly and the final product left me wondering how in the world it ever won any contest and how it received the reviews that it did. This tastes like a sickly-sweet puddle of lard! I have over 60 years baking experience, write a food column and cater. I do admit the recipe has possibilities if it were completely rewritten. I'll work on it and report back.

MY REVIEW
Reviewed Jan. 25, 2014

What did I do wrong? The chocolate layer was as hard as a rock when it was cooled to room tempeature!

MY REVIEW
Reviewed Dec. 29, 2013 Edited Jan. 4, 2014

Holy sickening sweetness Batman! This recipe gets 10 stars with some revisions! The way it is it's WAAAAY too sweet! So I made it again and changed some things. For the peanut butter layer, instead of 3/4 cup of peanut butter I used 1 cup. Instead of 5 oz of cream cheese I used 8 oz. Instead of 1-1/4 cup confectioner's sugar I used 1/2 cup. For the chocolate layer, instead of 5 oz of bittersweet chocolate and 3-1/2 oz milk chocolate candy bar I used 8 oz of bittersweet chocolate. And completely removed the 1/3 cup of sugar. VERY rich, VERY creamy and you don't go into diabetic shock after 2 bites! With these revisions it is an AMAZING cheesecake! (Obviously I LOVE dark chocolate....but if you're not a fan of dark, then anywhere it says "bittersweet" you can use semi-sweet =). Also, I always use my food processor to blend cheesecake ingredients....I don't like cheesecake to be too dense, I like it light and creamy, and the food processor is the way to go!

MY REVIEW
Reviewed Sep. 2, 2013

Made this for my moms birthday since chocolate peanut butter pie is a favorite of hers. Used crushed Oreos with the cream removed and semisweet chocolate instead of bittersweet. It came out so good and very rich! A small piece with a dollop of cool whip was perfect and everyone raved about both how pretty it was and how good it tasted. I'll admit it was a little time consuming and used a lot of dishes but in the end seeing how much my mom enjoyed it made it all worth while!

MY REVIEW
Reviewed Aug. 14, 2013

This was soooo good - even though I mistakenly used semisweet instead of bittersweet chocolate. We took it to dinner with friends, and it received 100% rave reviews. Definitely making it again!

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