Description
A no-bake layered dessert with creamy peanut butter cheesecake, cookie crust, and irresistible crunch.
Ingredients
Crust Layer:
20 peanut butter sandwich cookies (like Nutter Butters), crushed
¼ cup unsalted butter, melted
Peanut Butter Cheesecake Layer:
8 oz cream cheese, softened
½ cup creamy peanut butter
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping (like Cool Whip)
Chocolate Pudding Layer:
1 (3.9 oz) box instant chocolate pudding mix
1¾ cups cold milk
Topping Layer:
1½ cups whipped topping (Cool Whip or homemade)
¼ cup crushed peanut butter cookies or chopped peanuts
Optional: drizzle of melted peanut butter or chocolate syrup
Instructions
Make the Crust: In a bowl, mix crushed peanut butter cookies and melted butter until combined. Press evenly into the bottom of a 9×9-inch dish. Chill in the fridge for 10–15 minutes.
Peanut Butter Cheesecake Layer: Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Fold in whipped topping. Spread over the crust layer.
Chocolate Pudding Layer: In a separate bowl, whisk pudding mix and cold milk for 2 minutes until thickened. Let sit for 5 minutes to set, then spread over the peanut butter layer.
Top Layer: Gently spread remaining whipped topping over the pudding.
Garnish: Sprinkle with crushed cookies or chopped peanuts and drizzle with melted peanut butter or chocolate syrup if desired.
Chill: Refrigerate for at least 4 hours or overnight for best texture. Slice and serve chilled.
Notes
Make it in a 9×13 pan and double the layers for a party-sized version.
Substitute chocolate cookie crust if you prefer a chocolate-peanut butter combo.
Store covered in the fridge for up to 4 days.
Use natural peanut butter only if it’s no-stir, as oil separation affects texture.
- Prep Time: 20 minutes
- Category: Dessert, No-Bake Recipes
- Method: No-Bake, Refrigerator
- Cuisine: American
