No Bake Tagalong Cheesecake

1. 1

   In a food processor, pulse the chilled Tagalong cookies until finely crumbled. Pour butter over the crumbled cookies and stir to combine. Divide the crumbles into 4 dishes and press into the bottom.

2. 2

   In a stand mixer with a whip attachment, whip the heavy cream until stiff peaks form. Scrape into a separate bowl and set aside, reserving 1 cup of whipped cream for the topping of the cheesecakes.

3. 3

   In the same bowl the whipping cream was whipped in, stir the peanut butter and cream cheese together until smooth. Stir in the sugar and mix until dissolved.

4. 4

   Fold the whipped cream into peanut butter mixture until smooth and evenly mixed. Spoon the peanut butter mixture into the dishes and smooth the tops. Let the cheesecakes chill for 2 hours.

5. 5

   Top with reserved whipped cream. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.