No-Bake Peanut Butter Cup Dessert
Layered no-bake peanut butter cup dessert with an Oreo cookie crust, creamy peanut butter filling, and chocolate ganache topping
PRINT PINServings 12
INGREDIENTS
Cookie Crust
- 2 cups chocolate sandwich cookie crumbs
- 6 tbsp unsalted butter melted
- pinch of salt.
Peanut Butter Filling
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz whipped topping thawed
- 1 tsp vanilla extract.
Chocolate Topping
- 1 cup semi sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup heavy cream.
Optional Garnish
- mini peanut butter cups chopped
- chocolate shavings
- flaky salt.
INSTRUCTIONS
Cookie Crust
- Mix cookie crumbs with melted butter and salt until evenly moistened
- press firmly into the bottom of a 9x13 inch dish and chill 10 minutes.
Peanut Butter Filling
- Beat cream cheese until smooth
- beat in peanut butter powdered sugar and vanilla until thick and creamy
- fold in whipped topping until no streaks remain
- spread evenly over chilled crust and refrigerate while making topping.
Chocolate Topping
- Heat heavy cream until hot and steaming then pour over chocolate chips and peanut butter chips
- rest 2 minutes then stir until smooth and glossy
- cool 5 minutes then pour and spread over the filling
- garnish if using
- refrigerate 4 to 6 hours until set before slicing.
Notes
1. Chill 4 to 6 hours for clean slices; use full fat cream cheese and regular peanut butter for the most stable filling; swap whipped topping for 2 cups sweetened whipped cream; for easier cutting freeze 20 to 30 minutes then slice with a warm knife; store covered in the refrigerator up to 4 days or freeze up to 2 months
Nutrition
Calories: 580kcal | Carbohydrates: 52g | Protein: 9g | Fat: 39g