Some things just go together perfectly.
Peas and carrots. Peanut butter and jelly. Eggs and bacon. French fries and a Wendy’s Frosty.
Anyone else tempted to find the closest Wendy’s?
If you want to save yourself a trip, we recommend making this week’s recipe instead. It features our fan-favorite Chocolate Mousse dip and another perfect combination: chocolate and peanut butter!
As if that wasn’t enough, this recipe combines these flavors into a rich and creamy cheesecake that rivals the Cheesecake Factory’s best. Ready to give it a try?
Chocolate Peanut Butter Cup Cheesecake
8 oz. Cream Cheese, softened
8 oz. container Cool Whip, defrosted
10 – 15 Mini Peanut Butter Cups, quartered
1 (9-inch) prepared Graham Cracker Pie Crust
6 – 8 Mini Peanut Butter Cups for garnish
- With a hand mixer, combine together the Chocolate Mousse dip mix with the softened cream cheese.
- Fold in the Cool Whip.
- Fold in the quartered peanut butter cups.
- Spread the mixture into the graham cracker pie crust. Refrigerate for at least 2 hours.
- Garnish each slice with a mini peanut butter cup before serving, if desired.