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This pie calls for some of my favorite ingredients and is a cinch to prepare. No, it’s not whole wheat and low fat. Yes, it’s sinfully delicious. But Shavuos is just once a year. So indulge!
1 (9-in./20-cm.) Glicks Graham Cracker Pie Crust
3/4 cup Gefen Whipped Topping or other parve whipping cream
1 cup Gefen Peanut Butter
1 (8-oz./225-g.) container block cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon Gefen Vanilla Extract
1 (3 and 1/2-oz./100-g.) bar milk chocolate
1/4 cup Gefen Whipped Topping or other parve whipping cream
1 teaspoon instant coffee granules, dissolved in a drop of water
chopped candied peanuts for garnish, optional
chopped candied hazelnuts for garnish, optional
Beat 3/4 cup parve whipping cream until soft peaks form. Set aside.
Combine peanut butter, cream cheese, sugar, and vanilla in a bowl and beat together for one minute, until smooth.
Fold in the whipping cream.
Pour into prepared pie crust, smoothing out the top. Place in freezer for three hours or refrigerate for six hours or overnight.
Place chocolate, 1/4 cup parve whipping cream, and coffee in a small bowl. Microwave until melted, taking care not to let it burn. Carefully spread over frozen (or very cold) pie.
Sprinkle nuts around the edges.
Cover with nonstick saran wrap or foil (regular foil will stick and take half the topping off) and return to freezer.
Serve directly from the freezer, or let sit at room temperature for half an hour for a creamier consistency.
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Cheese in Israel What is ‘block cream cheese’ in Israel?
any cheese not whipped
no bake peanut butter cheese pie. First of all, this is one of the most delicious cheese cakes/pies. One of my biggest weakness is cheese cake. I made it last year and it was really fabulous. I made the crust with gluten free bisquits and ground almonds (for my gluten free’s). My question is why davka pareve whipping cream. If I make it with milchig, will it affect the consistency? Thanks!
I made it too! It was in a set of recipes that might have been for a meat meal, so they showed it with pareve. I would totally go ahead and use dairy.
I tried it with a combination of milchige heavy cream and regular milk as the heavy cream is thicker than whip cream. i didn’t understand why they tell you to use the pareve whipping cream as the rest of ingredients is milchig. It came out delicious, same consistency.
This is my favorite cheesecake recipe and I make it often.
I don’t usually make recipes that take too much time but this one is so worth it.
It’s literally yum.
Can you substitute heavy cream for the parve whipping cream?
yes
This amazing! Pareve, milcheg, with a crust without a crust (I make it with a gluten-free crust or without for my family members with gluten sensitivity), It is delicious!
really tasty
Divine!! Last year, I doubled the recipe and sent to my parents in law and parents – It was the first thing to disappear by both of their milky kiddush!! I’ve had calls this year with specific requests for that amazing peanut cheesecake!! Thanks for coming through as usual!
It’s so delish.