Peanut Butter Brownie Cheesecake


The husband had a birthday this week.

He doesn’t like frosting, so cake is usually out of the question when it comes to birthday treats. Oh, and no. I don’t know what planet he is from. Thanks for asking.

I told him to choose a treat for his birthday dinner and he happily answered brownies from a box with nothing weird done to them.

“You’re a food bloggers dream, you know that?” I told him.

He was super proud of himself, not realizing that actually, he kind of sucks. I mean, would you guys really want me to make a box of brownies and share it here? The recipe would read “Buy a box of brownies. Follow the instructions. The end!”

So, I completely ignored him, as is my wifely right, and I made him his two favorite desserts combined. Cheesecake and brownies from a box.

The peanut butter cheesecake is no-bake, so this is a pretty simple dessert without a ton of hands-on time. It does need to chill for four hours before serving, though, so keep that in mind!

Oh, and happy birthday, husband. I guess I’ll keep you.

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Peanut Butter Brownie Cheesecake

Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
Servings: 16 servings
Course: Dessert
Cuisine: American
Keyword: easy dessert recipes, holiday recipes, kid-friendly recipes, no bake dessert recipes
Calories: 424 kcal

The peanut butter cheesecake is no-bake, so this is a pretty simple dessert without a ton of hands-on time. It does need to chill for four hours before serving, though, so keep that in mind!

Ingredients

  • 1 family sized package brownie mix
  • 3/4 cup hot fudge-flavored ice cream topping warmed
  • 16 ounces cream cheese, softened 2 blocks
  • 1 1/2 cups crunchy peanut butter
  • 14 ounces sweetened condensed milk
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Prepare the brownies according to package directions. Bake in a 9x13 baking dish and allow to cool completely.
  2. Cut brownies into bars and place 3/4 of the bars into a 9x3 inch springform pan. Press the brownies together to form the crust.Spread the hot fudge sauce on top of the brownie crust. Set aside.
  3. Crumble the remaining brownies and set aside.
  4. In a large mixing bowl, beat together the cream cheese and peanut butter together until well combined. Beat in the condensed milk. Set aside.
  5. Whip the cream until you have soft peaks. Beat in the powdered sugar until stiff peaks form.
  6. Fold the cream into the cheesecake mixture.
  7. Spread half of the cheesecake mixture on the brownie crust. Sprinkle the crumbled brownies on top. Spread the remaining cheesecake mixture on top of the crumbled brownies.
  8. Cover and chill for 4 to 24 hours.
  9. Garnish with chocolate syrup or peanut butter cups if desired.
Nutrition Facts
Peanut Butter Brownie Cheesecake
Amount Per Serving
Calories 424 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 13g81%
Cholesterol 60mg20%
Sodium 288mg13%
Potassium 339mg10%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 22g24%
Protein 10g20%
Vitamin A 665IU13%
Vitamin C 0.7mg1%
Calcium 125mg13%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

adapted from Midwest Living