Individual No-Bake Tagalong Peanut Butter Cheesecakes are decadent and easy to make for a quick sweet fix, especially with Girl Scout Cookie season coming up soon!
I’m the first to admit that my dog is easy to make fun of. I make sport of that poor hound every day. Someone please come take pity on him. I squish his face to make all the wrinkles gather at the top of his nogin. I pull his skin back and give him a face lift, I tickle his paddies when he’s asleep and I hold his squeaky toys hostage behind my phone to snap selfies of us on a random Thursday afternoon. Someone, please, feel bad for this dog. It’s just so hard to be loved so dang much.
But futzing with puppies isn’t anything new. It’s like my other calling.
A month ago, Huck’s friend, the original puppy in the family, my childhood dog, my mother’s child of the furry variety, our Charlie “went off to college”. At nearly 18 years old, he was old enough to have his driver’s license and vote! He was part of our family for literally half of MY life, and a constant source of Awww’s and OMG-Look-At-Charlie-He’s-Smiling squeals from the female contingent of the family!! He really did smile. It looked like a snarl, but the wagging tail was a dead giveaway. Even our mail lady at the time had to come to the door and ask my mom, convinced he was being angry. After a short visit and a pat on Charlie’s nogin, she was a goner and would make routine visits to see him.
And there was one summer, my sister and I got him really, really fat off of peanut butter.
My bonus dad always made fun of my sister and me, mostly me, that he’d have to tie a steak around my neck to get the dog to play with me. Well, there was a reason Charlie didn’t play – he was a pound puppy who didn’t even know what to do with a tennis ball when he came home with us – but that didn’t stop him from giving me a bad time. Uh huh.
So, as industrious young humans, my sister and I decided that feeding Charlie peanut butter by the spoonful was an ingenious plan. Swipe a finger full of peanut butter onto the roof of Charlie’s mouth and we’d be entertained for hours. And he was our friend. Our plan worked. But perhaps, a little too well… By the end of summer Charlie was looking like a furry foot stool and my mom was wondering why the Costco two-packs of Jif were disappearing mysteriously.
Whoops. But hey, at least he would play with me! No? Not the same?
I loved that dog and we had a mutual affinity for the peanut stuff. We were soulies. An I have no doubt he’d sit right next to me and wait to lick the dish of one of these cheese cakes. How could I resist his snarles. I mean, smiles.
Because February is rapidly approaching and it’s the time of year we share our love, I’ve teamed up with some fantastic bloggers to bring a little something your way. Something wrapped in a little teal box. Celebrate love in all ways and enter to win a $500 gift card to Tiffany’s just in time for Valentine’s Day!! Yes, THAT Tiffany’s!
Love, Sparkles and Peanut Butter friends!
Sponsored by: The Marvelous Misadventures of a Foodie – Ari’s Menu – The Wanderlust Kitchen – Country Cleaver – Around My Family Table – Crazy for Crust – Macaroni and Cheesecake – Healthy Seasonal Recipes – Yankee Kitchen Ninja – Eat. Drink. Love. – Peanut Butter and Peppers – Cookie Monster Cooking – The Messy Baker – Fabtastic Eats
Individual No Bake Peanut Butter Cheesecake
1 box Tagalong Girl Scout Cookies, Chilled or Frozen
2 Tbsp Butter, melted and cooled
1 1/2 cup Heavy Whipping Cream
1 8-oz. brick Cream Cheese, softened or room temperature
1/2 cup Smooth Peanut Butter
1/3 cup Sugar
In a food processor, pulse the chilled Tagalong cookies until finely crumbled. Pour butter over the crumbled cookies and stir to combine. Divide the crumbles into four dishes and press into the bottom.
In a stand mixer with a whip attachment, whip the heavy cream until stiff peaks form. Scrape into a separate bowl and set aside, ensure to reserve 1 cup of whipped cream for the topping of the cheesecakes. . In the same bowl the whipping cream was whipped with, stir the peanut butter and cream cheese together until smooth. Stir in the sugar and mix until dissolved. Fold the whipped cream into peanut butter mixture until smooth and evenly mixed. Spoon the peanut butter mixture into the dishes and smooth the tops. Let the cheesecakes chill for 2 hours. Top with reserved whipped cream. Serve immediately.
*This giveaway is being sponsored by the bloggers listed. The winner will be randomly selected by the PromoSimple Widget. This giveaway is not affiliated with Tiffany’s brand, this was put on solely by the members listed.