Garden 2 Plate
Thursday, December 1, 2016
No Bake Peanut Butter Chocolate Chip Cheesecake
1 (8 ounce) packages cream cheese *room temperature
1 (12 ounce) can sweetened condensed milk
1/4 cup peanut butter
1 teaspoon vanilla extract
1/2 cup chocolate chips
1 (9 inch) pre-made graham cracker pie crust
Using an electric mixer on medium, beat cream cheese till smooth.
Slowly add in the milk, while beating.
Beat in the peanut butter and vanilla.
Scrape sides of bowl.
Fold in the chocolate chips
Pour mix into the pre-made pie crust.
Cover and refrigerate until firm, 2 to 3 hours,
lice and serve.
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