No-Bake Peanut Butter Cheesecake
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prep time
20 mins
total time
200 mins
Makes 12 servings, 1 piece (120 g) each.

what you need

1-1/4 cups
 Oreo Baking Crumbs
1/4 cup
 butter, melted
2 pkg.
(250 g each) Philadelphia Brick Cream Cheese, softened
1 cup
 Kraft Smooth Peanut Butter
1 cup
2 bars
(100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
1-1/2 cups
thawed Cool Whip Whipped Topping, divided

make it

  1. Mix crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.
  2. Beat cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup Cool Whip. Spoon over crust. Refrigerate 3 hours.
  3. Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.

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