Best Girl Scouts No Bake Peanut Butter Cheesecake Recipes

Girl Scouts No-Bake Peanut Butter Cheesecake image

Provided by Katie Lee Biegel

Categories dessert

Time 6h50m

Yield 8 servings

Number Of Ingredients 7

Nonstick cooking spray, for the pan
One 8-ounce box Do-si-dos ® peanut butter sandwich cookies (approximately 20 cookies)
Two 8-ounce packages cream cheese, at room temperature
1 cup peanut butter
1/2 cup confectioners' sugar
15 Tagalongs® or Peanut Butter Patties® cookies, chopped
One 12-ounce tub whipped topping

Steps:

Spray a 10-inch springform pan with nonstick cooking spray. Finely crush the Do-si-dos® using a food processor. Spread the crushed cookies into the bottom of the springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
Whip the cream cheese, peanut butter and confectioners' sugar together in a bowl using an electric mixer on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in about three-quarters of the chopped Tagalongs® and all the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the remaining Tagalongs®. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

Peanut Butter No-Bake Cheesecake image

Provided by Food Network Kitchen

Categories dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 10

8 ounces cream cheese, softened
1/3 cup sour cream
3/4 cup smooth peanut butter, at room temperature
1 cup plus 3 tablespoons confectioners' sugar
1/3 cup roughly chopped roasted peanuts
One 9-inch prepared graham cracker crust
1 cup heavy cream
1/4 cup unsweetened cocoa powder
Peanut butter chips, for garnish
Chocolate sprinkles, for garnish

Steps:

Blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners' sugar until smooth and creamy with a hand mixer. Sprinkle the chopped peanuts around the bottom of the pie crust and spoon the cheesecake filling on top, smoothing out the top and spreading the filling to the edge. Place a piece of plastic wrap directly on top of the cheesecake and refrigerate until set, at least 3 hours.
Whisk together the heavy cream, cocoa powder and the remaining 3 tablespoons confectioners' sugar in a medium mixing bowl until dissolved. Cover with plastic wrap and refrigerate along with the cheesecake.
When ready to assemble, whisk the heavy cream and cocoa powder mixture until medium peaks form. Place the cocoa whipped cream in to a resealable plastic bag and squeeze the icing toward one corner of the bag. Snip a small opening at the corner with the icing. Pipe the frosting in any pattern of your liking around the edge of the pie. Sprinkle the peanut butter chips and chocolate sprinkles on top of the whipped cream. If there is any leftover frosting, serve it in a bowl on the side.