Back to Chocolate & Peanut Butter Mousse Cheesecake

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Chocolate & Peanut Butter Mousse Cheesecake Recipe

Chocolate & Peanut Butter Mousse Cheesecake Recipe

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 YIELD: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

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.
    Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator. Yield: 16 servings.

Nutritional Facts

1 slice: 467 calories, 36g fat (18g saturated fat), 62mg cholesterol, 186mg sodium, 38g carbohydrate (28g sugars, 2g fiber), 7g protein

Reviews for Chocolate & Peanut Butter Mousse Cheesecake

Sort By :
MY REVIEW
Jenna092
Reviewed Dec. 24, 2015

"I made this for a Christmas celebration. It is a bit time consuming to make, but it is delicious! It is very rich, so cut small pieces. Almost better than a Reese's Peanut Butter Cup!"

MY REVIEW
Rachel711
Reviewed Mar. 15, 2015

"This was stupid amazing!! A friend had made this recipe for my husband and he loved it, so I thought I'd give it a try for his bday. There were a lot of steps to it, but so worth it. I let a coworker try it and her response was, "I'd like to swim in it"! Haha Anyway, I did have a few revisions. First, I used shortbread cookies instead of chocolate wafers. I used the same amount as it calls for in the recipe. Second, I used semi-sweet chocolate instead of bittersweet and for both chocolate it called for, I just used chocolate chips. Worked like a charm! I will absolutely be making this again!"

MY REVIEW
Stefini19
Reviewed Feb. 23, 2015

"I made this for a Booster Club dessert silent auction at the annual crab feed and it was a hit!$$$$$"

MY REVIEW
Dianaore
Reviewed Aug. 8, 2014

"This tasted pretty good but, I wouldn't take it to a potluck or work to impress anyone. My crust was to thick with 1-1/2 cups and much of it stayed in the pan when serving. My peanut butter layer was way thin and my chocolate layer didn't set. Part of that peanut butter layer was my issue with the way the recipe was written. I had to keep rereading and cross checking and still I made the mistake of using 1/3 cup of confection sugar instead of the 1-1/4 cups confection sugar as my eyes say the 1/3 cup sugar so I only had 1/3 cup confection sugar int he peanut butter layer. My whipped cream got very stiff and I don't know how I could have added more confection sugar anyway. I did find this recipe to be very costly with all the ingredients. My whip cream ran over 5.00 my chocolates over 5.00 as well. It also take a lot of bowls and pans so be ready to wash in between layers or have a large collection of cookware. It was rich and taste just not pretty."

MY REVIEW
SuzieSaucepan
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
Villarosa
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
pegvg03
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
schapdel
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
courtrenee@hotmail.com
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!"

MY REVIEW
ChrisBenge
Reviewed Jul. 28, 2013

"Excellent recipe just the way it is. I did make my ganache out of semisweet chocolate instead of the bittersweet. Most of my family can't stand any bitterness in their chocolate. I would prefer it, but we have to sacrifice for the greater good sometimes."

MY REVIEW
h2brute
Reviewed Jul. 21, 2013

"If you are a lover of chocolate and peanut butter, you will definitely love this recipe. I make a lot of pastry's and this one is definitely in the top 5 category of desserts that I love. Peanut butter isn't overpowering, just a nice blend of ingredients. I did prebake the crust for 8 minutes to set it up, even though the recipe did not call for it. Excellent job all around.."

MY REVIEW
Catferr
Reviewed Nov. 21, 2012

"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!"

MY REVIEW
subyz123
Reviewed Sep. 18, 2012

"I have made and served this 3 times since it was published (incorrectly BTW!) and EVERYONE loves it!"

MY REVIEW
jmd323
Reviewed Aug. 23, 2012

"YUM! The bittersweet chocolate overpowers the peanut butter a bit, but this is still an awesome cheesecake recipe!"

MY REVIEW
gaylene1126
Reviewed Jul. 16, 2012

"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...."

MY REVIEW
beckihomecki
Reviewed Jul. 12, 2012

"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!!!"

MY REVIEW
joann56
Reviewed Jun. 14, 2012

"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."

MY REVIEW
toolbarsco
Reviewed Jun. 10, 2012

"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."

MY REVIEW
PastorLindsay
Reviewed Jun. 1, 2012

"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."

MY REVIEW
KScales
Reviewed May. 30, 2012

"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"

MY REVIEW
LairainFL
Reviewed May. 27, 2012

"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!"

MY REVIEW
va2b
Reviewed May. 26, 2012

"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."

MY REVIEW
lynnfolk
Reviewed May. 20, 2012

"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."

MY REVIEW
lynnfolk
Reviewed May. 20, 2012

"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!"

MY REVIEW
kshea
Reviewed May. 19, 2012

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

MY REVIEW
peggysuesmom
Reviewed May. 16, 2012

"Light, creamy and OHHHH so good!"

MY REVIEW
powellcou
Reviewed May. 1, 2012

"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."

MY REVIEW
va2b
Reviewed Apr. 30, 2012

"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."

MY REVIEW
destine
Reviewed Apr. 26, 2012

"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."

MY REVIEW
kimariewillman
Reviewed Apr. 26, 2012

"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!"

MY REVIEW
Lui
Reviewed Apr. 18, 2012

"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."

MY REVIEW
Michele51
Reviewed Apr. 12, 2012

"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."

MY REVIEW
kshea
Reviewed Apr. 11, 2012

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

milk."

MY REVIEW
aug2295
Reviewed Apr. 9, 2012

"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."

MY REVIEW
giuffrida
Reviewed Apr. 8, 2012

"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!"

MY REVIEW
kristinscotth
Reviewed Apr. 8, 2012

"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."

MY REVIEW
Pshortsleeves
Reviewed Apr. 6, 2012

"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."

MY REVIEW
KScales
Reviewed Apr. 3, 2012

"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"

MY REVIEW
koolaida
Reviewed Apr. 2, 2012

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

MY REVIEW
cariley
Reviewed Apr. 2, 2012

"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."

MY REVIEW
Amycole43
Reviewed Apr. 1, 2012

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

MY REVIEW
juwaly
Reviewed Mar. 28, 2012

"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!"

MY REVIEW
franniek218
Reviewed Mar. 28, 2012

"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."

MY REVIEW
davidslacy
Reviewed Mar. 13, 2012

"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."

Loading Image