My husband is not a huge sweets fan, but for a special occasion, he will indulge a little bit. He does like chocolate and peanut butter, so I made this cheesecake for his birthday this year. Since his birthday is in August and it is super-hot in August, I’ve been avoiding using my oven as much as possible. This dessert is perfect for that because you don’t need to use an oven at all.
1 16 oz package of peanut butter sandwich cookies
1 stick of butter, melted
3 8 oz blocks of cream cheese, room temp
1 14oz can sweetened condensed milk
1 teaspoon vanilla
Splash of lemon juice
½ cup peanut butter, melted
8 oz chocolate chips, melted
peanut butter chips and chocolate syrup for garnish
In a food processor, crush the peanut butter cookies until they are turned into crumbs. With the processor still on, drizzle in the melted butter until all is combined and looks like wet sand.
Press into the bottom and up the sides of a springform pan and put in the fridge for at least 10 minutes to set.
Wash out the food processor and add the cream cheese, sweetened condensed milk, vanilla, and lemon juice. Process until smooth.
Divide the batter into thirds. Mix the melted chocolate into one third, mix the melted peanut butter into another third, and leave the last third plain.
Take the crust out of the fridge and start layering the filling. I just did a big scoop of each filling on top of the other over and over until it was all used up. Then, take a knife and swirl it all around and smooth it out until it fills up the crust.
Decorate with the peanut butter chips and chocolate drizzle.
Let it sit in the fridge for 4 hours to overnight to set.