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Chocolate & Peanut Butter Mousse Cheesecake

 Chocolate & Peanut Butter Mousse Cheesecake
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
16 ServingsPrep: 50 min. + chilling

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 McCormick® Pure Vanilla Extract
  • GANACHE:
  • 6 ounces bittersweet chocolate, chopped
  • 2/3 cup heavy whipping cream
  • 1 teaspoon McCormick® Pure 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

2 of 2

Chocolate & Peanut Butter Mousse Cheesecake (continued)

Directions (continued)

  • 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.