Prep time: 15 mins | Cooking: 2 mins | Additional: 2 hrs | Total: 2 hrs 17 mins | Servings: 12 | Yield: 12 servings
These Easy Chocolate Cheesecake Peanut Butter Pie are indulgent and fluffy, like eating a cup of peanut butter with cheesecake. These pie are the ideal alternative to cook and chill quicker than a complete cheesecake when you need a crowd-pleasing dessert, which is also compact, simple to serve, and handheld. I chose this recipe because it’s very easy to prepare in advance, and it’s extra convenient to eat. Enjoy this Easy Chocolate Cheesecake Peanut Butter Pie with your family and friends.
For the Crust:
¾ cup creamy peanut butter
¼ cup butter, melted
¼ cup light brown sugar
(8) graham cracker rectangles, finely crushed
For the Filling:
1 (14 oz) can sweeten condensed milk
10 ounces cream cheese, softened
¼ cup light chocolate syrup (such as Hershey’s®)
¾ cup dark chocolate chips
¾ cup milk chocolate chips
2 tbsp vegetable oil
In a microwave-safe bowl, add and combine peanut butter, butter, and brown sugar; heat until melted and evenly combined for 45 seconds. Add the graham cracker crumbs to a pie plate. Pour and stir the peanut butter mixture over the graham cracker. Use the back of a spoon to flatter the crust into the bottom and up the sides of the pie plate.
In a stand mixer bowl, mix the sweetened condensed milk, cream cheese, and chocolate syrup until combined.
Combine the dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat on 50% power in the microwave until melted, stir every 15 seconds to about a minute. Mix chocolate mixture into the cream cheese mixture on low speed, scrape down the sides of the bowls as needed until the filling is smooth. Add and pour filling into the crust and refrigerate until fully chilled for a minimum of 2 hours.
I tried using Easter bunnies for chocolate when I baked this the second time, and the result is still good.
Per Serving: 500.4 calories; 50.8 mg cholesterol; 294 mg sodium; 9.9 g protein; 47 g carbohydrates.