Chocolate and Peanut Butter Mousse Cheesecake

There is no better combination in the world than peanut butter and chocolate. Just agree with me. You know it's true.

If a recipe has these 2 ingredients I'm bound to be trying it out. And you know if it's good, I'll share it with you. Remember my Chocolate and Peanut Butter post? These are sacrifices I make for you, just so I can make sure I'm sharing the best!

So when I got my April/May issue of Taste of Home magazine and saw winning cheesecake recipes, I knew there would be cheesecake in my future. When I flipped to the pages, holding my future, the Grand Prize Winner was this recipe by JaNon Furrer (who I desperately tried to find on the internet, I know she's out there somewhere in blog land.)

This is definitely a Grand Prize in my house, creamy, just the right amount of peanut butter, just the right amount of chocolate. I made them in muffin tins because, well because it's just easier for me to grab one and keep going. Feel free to make a full sized cake, but then you'll have to stop and get the knife out, get a plate, cut your slice...I'll already be on my second one before you even get your first bite. As muffin size, you'll get 24 little, wonderful, servings of bliss.

And did I mention this is no-bake? I can see this being eaten all summer long...

Chocolate and Peanut Butter Mousse Cheesecake
adapted from JaNon Furrer
Taste of Home Wild About Cheesecake Grand Prize Winner

Crust-
1 1/2 cups crushed chocolate graham crackers
1/4 cup butter, melted
Mousse-
3/4 cup creamy peanut butter
5 ounces cream cheese, softened
2 tablespoons butter, softened
1 1/4 cup confectioners sugar
1 1/4 cup heavy whipping cream, whipped and divided
3/4 cup bittersweet chocolate chips
1/4 cup semi-sweet chocolate chips
1/3 cup sugar
1/4 cup milk
1 teaspoon vanilla extract
Ganache-
3/4 cup semi-sweet chocolate chips
2/3 cup heavy whipping cream
1 teaspoon vanilla


Line muffin tins with paper liners. In a bowl combine graham cracker crumbs and melted butter, stir to moisten. Place a heaping teaspoon of crumbs into each muffin tin.

Press down, I use the bottom of a shot glass, works like a charm.

In a medium bowl beat peanut butter, cream cheese and butter together until smooth and creamy.

Add confectioners sugar and beat again. Fold in 1 1/4 cups of the whipped cream (about half.)

Spoon evenly into muffin tins, carefully spread to cover graham cracker crust.

Place muffin tins in freezer. This helps layer to set up while preparing next layer.

Place chocolate chips, both bittersweet and semi-sweet in a bowl. I just used my measuring cup.

In a small saucepan heat milk and sugar, just to a boil, stirring occasionally. Pour over chocolate

and whisk until smooth, add vanilla and let cool to room temperature.

Gently fold in remaining whipped cream to chocolate mixture. I added the chocolate to the whipped cream.

Carefully spread chocolate mixture over peanut butter layer evenly in muffin tins.

Cover and freeze for 2 hours or until firm. You could stop right here but why would you?

For ganache layer.
Place chocolate in a bowl. In a small saucepan bring cream to a boil. Pour hot cream over chocolate and stir until chocolate is melted and smooth. Add vanilla and let cool to room temperature or a good spreading consistency. I let my ganache be a little runny so I could spoon it on and let it spread on it's own. I didn't like any of the pictures I took of the ganache on top, but you know what it looks like. Add chocolate shavings or some of the graham cracker crumbs as garnish. Refrigerate until firm or freeze and remove from freezer 30 minutes before serving.

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