Normally, I advocate healthy eating, but sometimes you just need a fabulous dessert. I like to make treats on holidays, and this recipe for No-Bake Peanut Butter Caramel Cheesecake is going to make my 4th of July out of this world! I was planning on Red, White, and Blue cupcakes, but with a 93-degree heat wave, that’s not an option. I wanted a dessert that’s quick, delicious, and involved no baking.

To make No-Bake Peanut Butter Caramel Cheesecake, you will need:

*  1 9-inch graham cracker pie crust

*  1 container of Cool Whip

*  1 Cup of creamy peanut butter

*  1 8-oz package of softened cream cheese

*  1/2 Cup of confectioners sugar

*  1 jar of caramel

Pour 1/2 the jar of caramel into the graham cracker crust (caramel should be room temp). Put the pie shell into the freezer and chill for approximately 15 minutes.

Combine the cream cheese, confectioners sugar, and peanut butter in a bowl. Using a hand mixer, blend until smooth. Fold in half of the Cool Whip. Spoon onto the chilled pie shell and freeze for an additional 20 minutes. When the cheesecake seems solid, top with the remaining Cool Whip and drizzle with caramel.

The drizzle doesn’t have to be perfect. Free form can look cool. Mine is like a modern art interpretation. If you want to be fancy, use a pastry bag.

No-Bake Peanut Butter Cheesecake is extremely decadent. I serve small slices and no one usually takes a second. Keep the rest of the menu light. I love to pair this with a meatless meal.

We’ll be enjoying this Friday, but it would also make a wonderful dessert for a summer birthday, baby/bridal shower, or anniversary party.