As the minutes start to dwindle on my four-day holiday weekend, I have to admit that I'm not ready quite yet to get back into the swing of things. Tomorrow it's back to work, the girls start two-nights-a-week dance class, and suddenly the first signs of fall are all around us. Now, don't get me wrong - I love fall, but I don't love winter. Fall is a bit of a double-edged sword. Love it, but dread it because cold weather is right around the corner.
So, I'm not really ready to jump into the pumpkin desserts quite yet. I'll get there, but I'm going to ease in this year. Let's stick with chocolate and peanut butter. Okay? Okay.
This is an especially good dessert for this busy time of year, because it really goes together very quickly. You can even make it a day or two ahead of time and keep it stored, covered, in the refrigerator and it will be good as new.
A couple of days ago, my father-in-law was in a terrible motorcycle accident and has been in the hospital since then - he's thankfully going to be fine, but I am planning a few meals and treats for him once he gets home. This is definitely going on the menu. It's delicious, first of all, but since it also holds up well in the refrigerator, it should be a nice treat for him to enjoy for a few days. Plus, it's easy to split the recipe and make a smaller version.
Oh, and also - who doesn't love peanut butter and chocolate?
If you don't have a Nordic%20Ware%20Leakproof%20Springform%20Pan,%2010%20Cup,%209%20Inch">springform pan, I'd definitely recommend one - they aren't terribly expensive and they make these refrigerated desserts so much easier - and I'm not sure I'll ever make a cheesecake without one again.
One of my favorite things about this dessert this the thick cookie crust - I just adore crust on just about every dessert, so the fact that this one has an extra-thick one makes it an immediate winner in my book.
I hope you love this one. Enjoy!
No Bake Peanut Butter Cheesecake
