Peanut Butter and Chocolate Mousse Cheesecake

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As I suggested on Monday’s post I had been cooking this weekend for house guests. My son celebrated his first Holy Communion and he was asked to pick out what dessert he wanted for his dinner celebration.

He originally asked for  Chocolate Eclair Cake, but since his sister chose that recipe for her party, I stared him away.

 
I happened to have a copy of Taste of Home Magazine in the car and this month they were featuring the best cheesecakes. I had not made a cheesecake in a while so I suggested he pick one of the contest winners in that issue.

Peanut Butter and Chocolate Mousse Cheesecake

 
He chose Chocolate and Peanut Butter Mousse, which actually won the grand prize for the contest the magazine held.
 
 

After reading the recipe, I was shocked that it was still considered a cheesecake as it only contains 5 oz of cream cheese. I am used to recipes with at least a pound.

Also, there is no baking involved so great for a hot summer day when you want the comfort of a cheesecake but minus the heat in the kitchen.

 
No worries I was going to make it up in chocolate purchases and lots of it. We had some milk chocolate Easter Bunnies I used for the milk chocolate portion but purchased the bittersweet at the store.
 
 

HOW TO ADD WHIPPED CREAM:

 
I also realized I need to read the directions more carefully. The reason it is called mouse is that they want you to incorporate the whipped cream in the peanut butter and chocolate mixtures.
 
Well had I read the ingredients more carefully it said heavy cream, whipped.
 
I was worried I had ruined the expensive cake as I just added whipping cream to the peanut butter mixture. I did it right for the second layer!!
 
Middle of cut cake

 

I think it still looked and tasted amazing.
 

Small slivers please, this recipe serves 16 and you will know why. If you are a fan of a Reece’s Peanut Butter cup you need to try this one.

 

I just read the reviews and I was not the only one who read the directions wrong. They made it less confusing on the web page version!!

Ingredients You Need for Peanut Butter and Chocolate Mousse Cheesecake

  • 1-1/2 cups chocolate wafer crumbs
  • 1/4 cup butter, melted
  • MOUSSE LAYERS:
  • 1-1/4 cups heavy whipping cream
  • 3/4 cup creamy peanut butter
  • 5 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1-1/4 cups confectioners’ sugar
  • 5 ounces bittersweet chocolate, chopped
  • 1 milk chocolate candy bar (3-1/2 ounces), chopped
  • 1/3 cup sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • GANACHE:
  • 6 ounces bittersweet chocolate, chopped
  • 2/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Shaved chocolate, optional

 

Peanut Butter and Chocolate Mousse Cheesecake

Peanut Butter and Chocolate Mousse Cheesecake

Yield: 16 slices
Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes
A no bake Peanut Butter and Chocolate Mousse Cheesecake has distinctive layers of peanut butter and chocolate mousse and topped with a ganache.

Ingredients

  • Crust
  • 1-1/2 cups chocolate wafer crumbs
  • 1/4 cup butter, melted
  • MOUSSE LAYER
  • 1-1/4 cups heavy whipping cream
  • 3/4 cup creamy peanut butter
  • 5 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1-1/4 cups confectioners' sugar
  • 5 ounces bittersweet chocolate, chopped
  • 1 milk chocolate candy bar (3 1/2 ounces chopped)
  • 1/3 cup sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract

Ganache

  • 6 ounces bittersweet chocolate, chopped
  • 2/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

    1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
    2. In a large bowl, beat cream until stiff peaks form. In another bowl, beat the peanut butter, cream cheese and butter until smooth. Beat in confectioners’ sugar. Fold in half of the whipped cream. Spread over crust.
    3. Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil. Pour over chocolate and whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread over peanut butter layer. Freeze for 2 hours or until firm.
    4. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency. Spread over cheesecake. Refrigerate for 1 hour or until set.
    5. Just before serving, remove sides of pan and garnish with shaved chocolate if desired. 



© Maria From Staying Close Home
Cuisine: american / Category: DESSERTS

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4 Comments

  1. Erin O'Riordan on April 27, 2012 at 5:42 pm

    Heaven in pie form.

  2. Maria on April 26, 2012 at 12:09 pm

    Yummy!!

  3. Mom of Two on April 25, 2012 at 7:51 pm

    Yum! I think I would need a double workout the day I eat a piece of that.

  4. JDaniel4's Mom on April 25, 2012 at 7:08 pm

    I love that you recycled bunnies for this wonderful recipe!

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