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Katie Lee’s No-Bake Peanut Butter Cheesecake | The Kitchen | Food Network

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Katie Lee’s No-Bake Peanut Butter Cheesecake | The Kitchen | Food Network

Katie uses Girl Scout cookies to make an easy and delicious no-bake cheesecake!

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Girl Scouts No-Bake Peanut Butter Cheesecake
Level: Easy
Total: 6 hr 50 min (includes freezing and chilling time)
Active: 25 min
Yield: 8 servings


Nonstick cooking spray, for the pan
One 8-ounce box Do-si-dos ® peanut butter sandwich cookies (approximately 20 cookies)
Two 8-ounce packages cream cheese, at room temperature
1 cup peanut butter
1/2 cup confectioners’ sugar
15 Tagalongs® or Peanut Butter Patties® cookies, chopped
One 12-ounce tub whipped topping


Spray a 10-inch springform pan with nonstick cooking spray. Finely crush the Do-si-dos® using a food processor. Spread the crushed cookies into the bottom of the springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.

Whip the cream cheese, peanut butter and confectioners’ sugar together in a bowl using an electric mixer on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in about three-quarters of the chopped Tagalongs® and all the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the remaining Tagalongs®. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

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Katie Lee’s No-Bake Peanut Butter Cheesecake | The Kitchen | Food Network

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