Description
Indulge in the decadent layers of this Chocolate Peanut Butter Cheesecake Delight! A luscious blend of chocolate, peanut butter, and creamy goodness, this no-bake dessert is a crowd-pleaser.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
For the Cheesecake Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping, thawed
For the Chocolate Pudding Layer:
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 1/2 cups cold milk
Toppings:
- 1/4 cup mini chocolate chips
- 1/4 cup chopped roasted peanuts
- Chocolate syrup for drizzling (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine chocolate cookie crumbs and melted butter. Press into the bottom of a 9×9-inch baking dish to form the crust.
- Make the Cheesecake Layer: Beat cream cheese until smooth. Add powdered sugar, peanut butter, and vanilla extract; mix until combined. Fold in half of the whipped topping. Spread over the crust.
- Prepare the Chocolate Pudding: Whisk together chocolate pudding mix and cold milk until thickened. Spread over the peanut butter layer.
- Assemble the Layers: Top with the remaining whipped topping. Sprinkle chocolate chips and peanuts over the top.
- Chill and Serve: Refrigerate for at least 4 hours. Drizzle with chocolate syrup before serving if desired.
Notes
- For a crunchier crust, bake at 350°F for 8 minutes; cool completely before adding layers.
- Substitute almond butter or sunflower seed butter for a peanut-free version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (optional 8 minutes if baking crust)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 410
- Sugar: 22g
- Sodium: 330mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
