No Bake Chocolate Peanut Butter Cheesecake
140 mins (prep 20, cooking 120)
9 ingredients
16 servings
Great recipe for summer party. Make ahead in a 13 x 9 cake pan and chill. Can also substitute Splenda and sugar free Cool Whip and pudding mix. I use a little less when substituting Splenda for sugar.

Categories:  cheesecake , number-of-servings , <-4-hours , time-to-make , for-large-groups , dessert ,
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Serving Size (30.51 g)
Servings 16
Amount per Serving
Calories 82.76 Calories from Fat 26.55
% Daily Value *
Total Fat 2.95g 72.65%
Saturated Fat 0.69g 55.43%
Trans Fat 0.0 %
Cholesterol 1.7mg 9.07%
Sodium 176.7mg 117.8%
Total Carbohydrate 9.91g 52.87%
Dietary Fiber 0.66 g 42.11%
Sugars 6.31 g %
Protein 4.63g 148.23%
Vitamin A 7.81IU% Vitamin C 0.01mg%
Calcium 62.18mg% Iron 0.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
crushed vanilla wafers, confectioners' sugar, melted butter, confectioners' sugar, miniature peanut butter cups, instant chocolate pudding mix, cold milk, baking