Chocolate & Peanut Butter Mousse Cheesecake Recipe

Name: Chocolate & Peanut Butter Mousse Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups chocolate wafer crumbs (about 24 wafers); 1/4 cup butter, melted; 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; 6 ounces bittersweet chocolate, chopped; 2/3 cup heavy whipping cream; 1 teaspoon vanilla extract

Servings: persons

1-1/2 cups chocolate wafer crumbs (about 24 wafers)
1/4 cup butter, melted
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
6 ounces bittersweet chocolate, chopped
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

1
Mix wafer crumbs and melted 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 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.
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 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.
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.

1637

kcal

Calories

115

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/2 cups chocolate wafer crumbs (about 24 wafers), 1/4 cup butter, melted, 1-1/4 cups heavy whipping cream, 5 ounces cream cheese, softened, and more.

Yes, Chocolate & Peanut Butter Mousse Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate & Peanut Butter Mousse Cheesecake

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