Description
Decadent no-bake Chocolate Peanut Butter Cheesecake Delight with a chocolate cookie crust, creamy peanut butter cheesecake, and velvety chocolate pudding layers. Perfect for potlucks, holidays, or indulgent treats!
Ingredients
For the Crust:
2 cups chocolate cookie crumbs (e.g., Oreos, finely crushed)
1/4 cup unsalted butter, melted
For the 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)
For the Chocolate Layer:
2 (3.9 oz) boxes instant chocolate pudding mix
3 1/2 cups cold milk
For 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:
- Combine chocolate cookie crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a 9×13-inch dish and chill.
- Make the Peanut Butter Cheesecake Layer:
- Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
- Fold in whipped topping and spread over the crust.
- Prepare the Chocolate Layer:
- Whisk chocolate pudding mix with milk until thickened.
- Spread pudding over the cheesecake layer.
- Add the Final Topping:
- Spread whipped topping over the chocolate layer.
- Sprinkle mini chocolate chips and drizzle melted peanut butter on top.
- Chill and Serve:
- Cover and refrigerate for at least 4 hours or overnight. Slice into squares to serve.
Notes
Substitute chocolate cookies with graham crackers or peanut butter cookies for a twist.
For a lighter version, use reduced-fat cream cheese, sugar-free pudding, and light whipped topping.
Homemade whipped cream works well but should be stabilized.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12–16 squares
