Ingredients:
For the Crust:
- 24 Nutter Butter Cookies
- 6 tablespoons salted butter, melted
For the Filling:
- 8 ounces cream cheese
- 1 cup Marshmallow Fluff (or Creme)
- 1/3 cup creamy peanut butter
- 3 cups Cool Whip, divided
- 12 Nutter Butter cookies, crushed
For the Topping:
- 1/4 cup peanut butter, gently warmed
Directions:
1. Preheat & Prep: Preheat your oven to 350°F (175°C).
2. Crust Creation:
- Crush 24 Nutter Butter Cookies into fine crumbs using a food processor or a ziplock bag with a rolling pin.
- Combine the crumbs with melted butter and press firmly into a 9-inch pie plate, covering the bottom and sides.
- Bake for 11-12 minutes and allow it to cool completely.
3. Filling Fantasies:
- In a large mixing bowl, blend cream cheese, Marshmallow Fluff, and creamy peanut butter until smooth using a hand-held electric mixer.
- Fold in 1 1/2 cups of Cool Whip and the crushed Nutter Butter cookies.
- Spoon this mixture into your cooled crust.
4. Chill & Serve:
- Spread the remaining 1 1/2 cups of Cool Whip over the filling.
- Refrigerate the pie for at least 2 hours to set.
- Before serving, drizzle the warmed peanut butter over the top.
White Chocolate Blueberry Cheesecake 🍰💙
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
For the Filling:
- 2 cups fresh blueberries (or frozen and thawed)
- 8 oz white chocolate, chopped
- 1/4 cup heavy cream
- 3 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup fresh blueberries
- White chocolate shavings (optional)
Directions:
1. Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
2. Make the Blueberry Sauce: Cook 2 cups of blueberries over medium heat until they begin to burst. Puree with an immersion blender, then strain to remove skins; set aside to cool.
3. Prepare the White Chocolate Mixture: Melt white chocolate with heavy cream, stirring until smooth; set aside to cool slightly.
4. Make the Cheesecake Filling: Beat cream cheese with sugar until creamy. Add eggs one at a time, then vanilla extract and the melted white chocolate.
5. Assemble the Cheesecake: Pour half of the filling over the crust, add half the blueberry sauce, then the remaining filling and sauce. Swirl with a toothpick.
6. Bake: At 325°F (163°C) for about 50-60 minutes. Turn off the oven, let cool with the door slightly ajar.
7. Chill: Refrigerate for at least 4 hours, preferably overnight.
8. Garnish and Serve: Garnish with fresh blueberries and white chocolate shavings. Serve chilled.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 7 hours (including chilling) | Servings: 12
Key Takeaway:
This Nutter Butter Pie is a celebration of peanut butter, perfect for any occasion with its creamy texture and crunchy cookie crust. Its indulgent, decadent flavor profile makes it a standout dessert that’s both a treat and a statement of culinary affection for peanut butter lovers.
FAQs:
- Can I use a different type of cookie for the crust?
- Absolutely! If you prefer, graham crackers or chocolate cookies can be used as an alternative to Nutter Butter cookies.
- Can I make this pie ahead of time?
- Yes, this pie can be prepared a day in advance and stored in the refrigerator until serving.
- What can I use as a substitute for Cool Whip?
- Whipped heavy cream (stabilized) is a great substitute for Cool Whip if you prefer a homemade option.
- Can I freeze this pie?
- Yes, you can freeze the pie for up to a month. Let it thaw in the refrigerator for a few hours before serving.
Conclusion: The Nutter Butter Pie is more than just a dessert; it’s an experience of rich flavors and textures that will leave everyone asking for seconds. Perfect for peanut butter enthusiasts and an easy-to-make option for gatherings, this pie is sure to impress. Embrace the indulgence and savor every bite!