My family is so fond of the Real Food Cheesecake Parfaits I shared a few days ago that my husband and daughter asked for a peanut butter version. These can be made with real food ingredients or not, depending upon the type of peanut butter you use and what you add in your layers. The decadence level is up to you!
Let’s start with the basic recipe for peanut butter cheesecake filling.
No-Cook Cheesecake Dessert Filling
Serves 6-10, depending upon serving size
What you’ll need:
- 8 ounces cream cheese
- 1/2 cup creamy peanut butter (homemade, all natural, or whatever you like)
- 1/2 cup honey
- 1 teaspoon homemade vanilla extract
- 1 pint heavy cream
- Fresh fruit or homemade fruit preserves for layering
What to do:
Beat the cream cheese and peanut butter together with an electric mixer until creamy and well combined. Add the vanilla and honey and mix well. The mixture will be soft. With the mixer running on medium speed, slowly add the cream until it is all incorporated. Then turn the mixer up to high speed and beat the mixture until soft peaks form. The peanut butter in the mixture will keep it from forming stiff peaks.
Spoon the peanut butter cheesecake dessert filling into serving dishes or use it to make parfaits, freezer pops, or other desserts. Keep the cheesecake filling and desserts chilled in the refrigerator, the freezer, or an ice chest until you are ready to eat.
For Parfaits, put a layer of fruit, preserves (PB&J parfait, anyone?), or whatever you’re using to flavor your parfaits in the bottom of a half-pint canning jar. (I use these.) Add a layer of cheesecake mixture, then another layer of fruit or preserves. Repeat the layers once more so there’s a layer of fruit or preserves on the top. Add a lid to your canning jar to make the parfait portable for car picnics!
For Freezer Pops, spoon the filling into freezer pop molds. Fill the molds about half way and then tap the mold on the counter or another hard surface to release air bubbles. Repeat adding filling and tapping out the air bubbles until the molds are full. Add the sticks and place the mold in the freezer until the pops are frozen.
For Dessert Cups, layer the cheesecake filling and your choice of extras in a custard cup or dessert dish. I drizzled some chocolate syrup in my custard cups, then added the cheesecake filling, then added more syrup and some mini chocolate chips.
I actually made all of the desserts pictured here from a single batch of peanut butter cheesecake dessert filling. Which dessert will you try first?
Update: Here are the other (mostly) real food no cook cheesecake dessert flavors you might want to try.
This post was featured by Laura of Day by Day in Our World at the Healthy Living Link Party #63. Thank you, Laura!
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