Description
This Chocolate Peanut Butter Cheesecake Delight is a no-bake dessert combining a rich chocolate cookie crust with a creamy peanut butter cheesecake layer, topped with chocolate pudding and whipped topping. Sweet, indulgent, and easy to prepare, it’s perfect for parties or satisfying dessert cravings without turning on the oven.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs (e.g., Oreos, finely crushed)
- 1/4 cup unsalted butter, melted
Peanut Butter Cheesecake Layer
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (e.g., Cool Whip)
Chocolate Layer
- 2 (3.9 oz) boxes instant chocolate pudding mix
- 3 1/2 cups cold milk
Final Topping
- 2 cups whipped topping
- 1/2 cup mini chocolate chips or shaved chocolate
- 1/4 cup peanut butter, melted (for drizzling)
Instructions
- Prepare the Crust: In a bowl, combine the chocolate cookie crumbs and melted butter until the mixture is evenly moistened.
- Form the Crust: Press the crumb mixture firmly into the bottom of a 9×13-inch dish to create an even layer. Place the dish in the refrigerator to chill and set while you prepare the filling.
- Make the Peanut Butter Cheesecake Layer: Using a mixer, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in Whipped Topping: Gently fold the whipped topping into the peanut butter mixture until well combined. Spread this mixture evenly over the chilled cookie crust.
- Prepare the Chocolate Layer: In a separate bowl, whisk the instant chocolate pudding mix with cold milk until the mixture thickens, about 2 minutes.
- Assemble Chocolate Layer: Spread the thickened chocolate pudding evenly over the peanut butter cheesecake layer.
- Add the Final Topping: Spread the remaining whipped topping over the chocolate pudding layer to create a smooth top layer.
- Decorate: Sprinkle mini chocolate chips or shaved chocolate on top, then drizzle melted peanut butter over the dessert for extra flavor and visual appeal.
- Chill and Serve: Cover the dish and refrigerate for at least 4 hours or overnight to allow the layers to set properly. Once chilled, slice into 12 to 16 squares and serve chilled for best taste.
Notes
- For best results, use cold milk when preparing the pudding to ensure proper thickening.
- You can substitute the cookie crumbs with your favorite chocolate wafer cookies.
- If you prefer a less sweet dessert, reduce the powdered sugar slightly.
- This dessert can be stored covered in the refrigerator for up to 3 days.
- For a nut-free version, omit peanut butter and consider using sunflower seed butter or extra cream cheese.
