No-Bake Peanut Butter Cheesecake
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 cup (1/2 pt.) cold whipping cream, whipped
1-2/3 cups (10-oz. pkg.) Peanut Butter Chips
Chocolate Crumb Crust (recipe follows)
2 tablespoons lemon juice
Sliced, fresh fruit (optional)
Prepare Chocolate Crumb Crust. In large bowl, beat cream cheese with lemon juice until fluffy. In medium saucepan, combine peanut butter chips and sweetened condensed milk; stir constantly over low heat until chips are melted and mixture is smooth. Add to cream cheese mixture; blend well. In small bowl, beat whipping cream until stiff. Fold into cream cheese mixture. Pour over crust. Cover; refrigerate until firm. Garnish as desired. Makes 12 servings.
Chocolate Crumb Crust
1-1/4 cups graham cracker crumbs
1/4 cup cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter, melted
In small bowl, stir together crumbs, cocoa, powdered sugar and butter. Press firmly onto bottom of 9-inch springform pan.