I know, it's kind of a long title, but I couldn't really shorten it. I had leftover waffle cone bowls from my first batch of ice cream and I figured it couldn't hurt anyone to fill them with cheesecake. After I did that, it just didn't look 'finished' so I topped it with ganache.
Done.
This is the creamiest and richest no bake cheesecake. The cheesecake bowl is the perfect size to share with your hubby or another loved one. If waffle cones aren't your thing (you're weird, but that's okay) you could put the filling in a graham cracker crust instead.
No Bake Peanut Butter Cheesecake with Chocolate Ganache and Waffle Cone Crust
Cheesecake
1 cup whipping cream
1 1/2 cups powdered sugar
1 cup peanut butter
8 ounces cream cheese, softened
Ganache
1/2 cup whipping cream
5 or 6 ounces semi-sweet or dark chocolate, chopped
Crust
Waffle Cone Bowls or a 9 inch regular or chocolate graham cracker crust*
In a mixing bowl, beat whipping cream, gradually increasing speed. Once it is stiff and forming soft peaks, blend in powdered sugar, a half cup at a time. Add the peanut butter and combine. Add the cream cheese and mix until all combined. Scoop the batter into the waffle cone bowls or crust, smooth, and place in refrigerator while you make the gananche.
Place chopped chocolate in a heat-proof dish and set aside. Place whipping cream in a small sauce pan. Whisk constantly until it starts to boil. Remove from heat and pour over chocolate. Stir until smooth. Allow ganache to set for 5 minutes to cool a bit.
Remove pie(s) from the refrigerator and top with ganache. Put back in the refrigerator for a few hours to firm up before serving.
*I recommend serving the same day if using the waffle cone bowls; the crust does soften after a few days. It's still good, but doesn't have that crunch.
Adapted from Coordinately Yours, by Julie Blanner
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