This no-bake cheesecake is the perfect way to satisfy any sweet tooth for a special occasion. For a mini indulgence, use muffin cups to make individual-sized cheesecakes.
18 chocolate icing-filled chocolate cookies
¼ cup (60 mL) peanut butter
8 oz (250 g) cream cheese, at room temperature
1 cup (250 mL) smooth peanut butter
⅔ cup (150 mL) lightly packed brown sugar
2 tsp (10 mL) vanilla
1 cup (250 mL) whipping cream
3 tbsp (45 mL) honey roasted or unsalted peanuts, coarsely chopped
Crust: Place cookies in a food processor and whirl until finely ground. Scrape down sides of bowl. Add peanut butter and whirl until completely blended. Press crust mixture firmly into a 9- to 9½-inch (23- to 24-cm) springform pan. Freeze until ready to fill.
Filling: In a large bowl, using an electric mixer on hight, beat cream cheese until very smooth. Beat in peanut butter, sugar and vanilla, scraping down sides until smooth and well mixed.
In a separate bowl, beat whipping cream until stiff peaks just form. Stir ⅓ of whipped cream into peanut butter mixture. Then fold in remaining whipped cream. Pour mixture onto the crust in the springform pan. Sprinkle with peanuts. Refrigerate until set, about 4 hours. Store refrigerated.
For individual mini cheesecakes: Line 12 muffin cups with large paper liners, then divide crust mixture into paper liners, pressing firmly. Freeze until ready to fill. Divide cheesecake mixture between paper-lined muffin cups, filling right to the top. Smooth as best you can, then sprinkle with peanuts. Refrigerate 2 hours.
Per serving (1/12 of recipe or 1 individual mini cheesecake): 410 calories, 31 g fat (13 g saturated fat, 0.2 g trans fat), 50 mg cholesterol, 8 g protein, 29 g carbohydrates, 2 g fibre, 17 g sugar, 270 mg sodium