Katie Lee Biegel's No-Bake Peanut Butter Cheesecake | The Kitchen | Food Network

Katie uses Girl Scout cookies to make an easy and delicious no-bake cheesecake! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/40D0mPh Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Girl Scouts No-Bake Peanut Butter Cheesecake RECIPE COURTESY OF KATIE LEE BIEGEL Level: Easy Total: 6 hr 50 min (includes freezing and chilling time) Active: 25 min Yield: 8 servings Ingredients Nonstick cooking spray, for the pan One 8-ounce box Do-si-dos ® peanut butter sandwich cookies (approximately 20 cookies) Two 8-ounce packages cream cheese, at room temperature 1 cup peanut butter 1/2 cup confectioners' sugar 15 Tagalongs® or Peanut Butter Patties® cookies, chopped One 12-ounce tub whipped topping Directions Spray a 10-inch springform pan with nonstick cooking spray. Finely crush the Do-si-dos® using a food processor. Spread the crushed cookies into the bottom of the springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes. Whip the cream cheese, peanut butter and confectioners' sugar together in a bowl using an electric mixer on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in about three-quarters of the chopped Tagalongs® and all the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the remaining Tagalongs®. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK:   / foodnetwork   ► INSTAGRAM:   / foodnetwork   ► TWITTER:   / foodnetwork   #TheKitchen #FoodNetwork #KatieLee #NoBake #PeanutButterCheesecake Katie Lee's No-Bake Peanut Butter Cheesecake | The Kitchen | Food Network    • Katie Lee Biegel's No-Bake Peanut Butter C...