Chocolate Bottom Peanut Butter Cheesecakes

Chocolate Bottom Peanut Butter Cheesecake

Chocolate Bottom Peanut Butter Cheesecake

These cheesecakes were sooooo good! Thank goodness they are individual servings, although sometimes it’s hard to stop at one!  Imagine a villa wafer crust, topped with a layer of chocolate, then peanut butter cheesecake and then some home-whip cream!

 

 

 

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Plus it’s a no-bake which is wonderful this time of year, but this is a year round dessert, believe me it’s that good.

Start with crushing cookies and add melted butter

 

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Then melt chocolate mixed with heavy cream, corn syrup and stir in vanilla extract

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Then mix the pudding mix and milk together

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Add melted peanut butter

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Mix together

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Fold in Cool Whip for the peanut butter filling. Then make the whip cream and make sure you refrigerate after each layer!

Chocolate Bottom Peanut Butter Cheesecakes

30 Vanilla wafers

4 TBSP. butter, melted

1 12 oz. bag of semi-sweet chocolate chips

2/3 cup heavy cream

2 TBSP corn syrup

1 tsp. vanilla extract

1 small box of instant cheesecake pudding mix

1 cup of cold cream

1 8 oz. tub of Cool whip

1/2 cup of heavy cream

2 TBSP sugar

1 tsp. vanilla extract

1 milk chocolate bar

In a food processor or blender, crush vanilla wafers, add melted butter and pulse to combine.  In 1/2 pint jars or small cups, add 2 TBSP of the crumbs and tap down.  In a microwave safe bowl combine chocolate chips, heavy cream, corn syrup, and vanilla extract and microwave 15 seconds, stir, if not fully melted, microwave another 10 seconds, stir until fully melted.  Add 2 to 3 TBSP of chocolate to each jar and refrigerate for at least 30 minutes.  Meanwhile prepare filling by whisking the milk and pudding together until smooth. In another microwave safe bowl, heat peanut butter for 10 seconds or so to loosen it up, then add it to the pudding mixture. Whisk until smooth, then fold Cool Whip into the peanut butter mixture and pipe onto the chocolate layer and refrigerate until the whip cream it ready.  In a bowl with a hand mixer until the whip cream is very thick, then add sugar and vanilla, and mix in, pipe onto the peanut butter layer and refrigerate. Optional additional topping, take a plain chocolate candy bar and grate some on top.

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This recipe was shared at The Country Cooks Potluck Party

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