Peanut Butter Brownie No Bake Cheesecake Recipes

PEANUT BUTTER & BROWNIE NO-BAKE CHEESECAKE

Steps:

• Prepare an 8-inch spring form pan, otherwise known as a cheesecake pan, by spraying with cooking oil. Make brownies according to package directions. Remove brownies from oven and cool completely.
• Once brownies are completely cool make the Peanut Butter No-Bake Cheesecake.
• Beat together cream cheese, sugar, peanut butter and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Then fold in whipped topping until blended, I get a little inpatient and usually start to beat it and it still tastes great.
• Spread on top of cooled brownies.
• Place in the refrigerator until firm and set 30-60 minutes.
• About 20 minute before you are ready to serve, make the Peanut Butter Hot Fudge Sauce. *You can make this in advance and store in the refrigerator and heat to warm when you are ready to use.
• Combine all ingredients, except the vanilla in a medium saucepan cook on medium heat while stirring constantly. Cook until bubbly, approximately 5-6 minutes. Sauce should be smooth and creamy, with no sugar granules left.
• Remove from heat and stir in vanilla. Let sit for at least 3-5 minutes, allowing it too cool and thicken.
• Cut the cheesecake into slices and serve, drizzle with Peanut Butter Hot Fudge Sauce.

NO-BAKE SKIPPY^{® PEANUT BUTTER CHEESECAKE}

Steps:

• In medium bowl, combine Crust ingredients until well blended. Pour mixture into 9-inch pie plate. Pat and press firmly on bottom and up sides of pie plate. Refrigerate until firm, at least 45 minutes. In medium bowl, beat Filling ingredients with electric hand mixer until smooth and creamy. Spoon mixture into chilled crust. Refrigerate loosely covered until ready to serve. Garnish as desired before serving. Store refrigerated.

PEANUT BUTTER MARBLED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
• In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
• Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.