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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
  • 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
  • 5 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 3/4 cup creamy peanut butter
  • 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

  • Mix wafer crumbs and melted 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 cream cheese, butter and peanut 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 to dissolve sugar. 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.
Nutrition Facts
1 slice: 467 calories, 36g fat (18g saturated fat), 62mg cholesterol, 186mg sodium, 38g carbohydrate (28g sugars, 2g fiber), 7g protein.

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Reviews

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Average Rating:
  • coachkcrist
    Nov 26, 2020

    Made this for a friend for his Thanksgiving. He can't stop talking about it. Followed recipe and made it easy as pie. Very rich, but oh, so good!

  • pajamaangel
    Mar 8, 2020

    This was a huge hit by everyone who had a slice. I agree you should only eat a sliver at a time being that it is so rich, but this cheesecake is absolutely fabulous just the way it is written.

  • StoneyLake
    Dec 17, 2019

    No comment left

  • Renee
    Dec 15, 2019

    Made it without the ganache top and glad I did - it is rich enough with the two layers, plus just the two layers filled my store-bought graham cracker pie crust. I used Almond butter instead of Peanut, and added half a teaspoon of Almond Extract. I think non-cheesecake fans will love this!

  • crazee529
    Mar 31, 2019

    No comment left

  • chocolateformyfour
    May 4, 2017

    This was better the next day. Make a day ahead.

  • Jenna092
    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!

  • Rachel711
    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!

  • Stefini19
    Feb 23, 2015

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

  • Dianaore
    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.