Peanut Butter and Chocolate Cheesecake Squares

Peanut Butter and Chocolate Cheesecake Squares IMAGE Author: Canadian Living Credits: Peanut Butter and Chocolate Cheesecake Squares IMAGE

A smooth and silky no-bake filling comes together in a matter of minutes for this easy crowd-pleasing treat. Be sure to top the squares with peanuts quickly, before the chocolate sets.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2015

Ingredients

Crust:
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 tablespoons smooth natural peanut butter
  • 1 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • pinch salt
Filling:
  • 1 teaspoon unflavoured gelatin
  • 1 pkg (250 g) cream cheese softened
  • 85 g semisweet chocolate (about 3 oz) melted and slightly cooled
  • 1/3 cup sweetened condensed milk
  • 1/3 cup whipping cream (35%)
  • 2 teaspoons smooth natural peanut butter
  • 1 teaspoon vanilla
Garnish:
  • 45 g semisweet chocolate (about 1 1/2 oz) melted and slightly cooled
  • 36 peanut halves

Method

Crust: In large bowl, beat butter with sugar until fluffy; beat in peanut butter and vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Knead gently just until dough comes together.

Press into bottom of parchment paper– lined 8-inch (2 L) square cake pan. Bake in 350?F (180?C) oven until edges are light golden, 18 to 20 minutes. Let cool completely in pan.
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Filling: While crust is cooling, in small saucepan, add 2 tbsp water; sprinkle gelatin over top. Let stand until absorbed, about 5 minutes. Heat over low heat until gelatin is dissolved, about 1 minute.

In large bowl, beat cream cheese until smooth; beat in chocolate, condensed milk, cream, peanut butter, vanilla and gelatin mixture. Scrape over crust, smoothing top. Refrigerate until set, about 4 hours. (Make-ahead: Cover and refrigerate for up to 3 days.) Lift out onto cutting board; cut into 36 squares.

Garnish: Using piping bag fitted with small plain tip, pipe small circle of chocolate in centre of each square; top each circle with 1 peanut half, pressing gently to adhere. Refrigerate until set, about 15 minutes.

Tip from The Test Kitchen: Make sure to thoroughly beat the cream cheese until smooth to give the cheesecake filling the silkiest texture.

Nutritional facts per square: about

  • Sodium 28 mg
  • Sugars 6 g
  • Protein 2 g
  • Calories 114.0
  • Total fat 8 g
  • Potassium 49 mg
  • Cholesterol 18 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peanut Butter and Chocolate Cheesecake Squares

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