Chocolate Peanut Butter Layer Dessert Recipe

Introduction

This Chocolate Peanut Butter Layer Dessert combines salty pretzzel crust with creamy peanut butter cheesecake, rich chocolate pudding, and luscious fudge topping for a crowd-pleasing treat. It’s an indulgent no-bake dessert that’s perfect for any occasion and sure to satisfy your sweet tooth.

Ingredients

• 2 1/2 cups pretzels (crushed)
• 1/4 cup granulated sugar
• 3/4 cup butter (melted)
• 8 oz. cream cheese (room temperature)
• 1 cup creamy peanut butter
• 1 tablespoon butter (room temperature)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream (whipped to stiff peaks)
• 5.85 oz. box instant chocolate pudding (family size)
• 2 cups milk
• 11.75 oz. jar hot fudge topping
• 8 oz. whipped topping (thawed)
• 1 1/2 tablespoons creamy peanut butter

Instructions

1. Step 1: Preheat oven to 350 degrees F. In a 9×13 pan, combine crushed pretzels, granulated sugar, and melted butter, stirring to coat all pretzels evenly. Firmly press the mixture into the pan to form a crust.
2. Step 2: Bake the crust for 10 minutes. Remove from oven and let cool while preparing the cheesecake layer.
3. Step 3: In a medium bowl, beat together cream cheese, peanut butter, and butter on medium-high speed until light and fluffy.
4. Step 4: Add granulated sugar and vanilla extract to the mixture and beat until fully incorporated.
5. Step 5: Fold in one quarter of the whipped cream to lighten the mixture. Then gently fold in the remaining whipped cream until combined, being careful not to deflate it.
6. Step 6: Spread the peanut butter cheesecake filling evenly over the cooled pretzel crust, sealing edges to prevent pudding from leaking in.
7. Step 7: In a bowl, whisk together chocolate pudding mix and 2 cups milk using a hand mixer on medium until smooth. Let the pudding thicken for about 5 minutes.
8. Step 8: Spread the thickened chocolate pudding evenly over the cheesecake layer, covering to the edges.
9. Step 9: Microwave the hot fudge topping for 45 seconds. Transfer it to a sandwich bag and cut a small hole in one corner. Drizzle fudge evenly over the pudding layer back and forth.
10. Step 10: Spread the thawed whipped topping over the fudge layer, covering to the edges.
11. Step 11: Microwave 1 1/2 tablespoons peanut butter in a sandwich bag for about 20 seconds until runny. Cut a small hole in the corner and drizzle peanut butter over the top in one direction, then repeat in the opposite direction across the dessert.

Tips & Variations

• Use salted pretzels for a nice contrast to the sweet layers. For a nut-free version, substitute sunflower seed butter for the peanut butter.
• Whip your heavy cream fresh if possible, as it folds more smoothly into the cheesecake layer.
• Try adding chopped peanuts or chocolate chips between the layers for extra texture.
• Let the dessert chill for at least 2 hours before serving to allow layers to set properly.

Storage

Store the dessert covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture and prevent the crust from becoming soggy. Before serving, let it sit at room temperature for about 10 minutes for easier slicing. Leftovers can be gently reheated for about 15 seconds in the microwave if desired, but it’s best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it’s a great make-ahead dessert. Prepare all the layers, assemble, and refrigerate for several hours or overnight before serving.

What can I substitute for the pretzel crust if I don’t have pretzels?

You can use crushed graham crackers or digestive biscuits as a substitute crust, mixing them with sugar and melted butter the same way.

Chocolate Peanut Butter Layer Dessert Recipe

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★★★★★

4.5 from 142 reviews

• Author: Harry
• Total Time: 30 minutes plus chilling time
• Yield: 12 servings 1x

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Description

This Chocolate Peanut Butter Layer Dessert is a decadent no-bake treat featuring a crunchy pretzel crust, creamy peanut butter cheesecake filling, rich chocolate pudding, and layers of hot fudge and whipped topping drizzled with peanut butter. Perfect for satisfying your sweet tooth with a perfect balance of salty and sweet flavors.

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Ingredients

Scale 1x2x3x

Crust

• 2 1/2 cups pretzels (crushed)
• 1/4 cup granulated sugar
• 3/4 cup butter (melted)

Peanut Butter Cheesecake Filling

• 8 oz. cream cheese (room temperature)
• 1 cup creamy peanut butter
• 1 tablespoon butter (room temperature)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream (whipped to stiff peaks)

Chocolate Pudding Layer

• 5.85 oz. box instant chocolate pudding (family size)
• 2 cups milk

Toppings

• 11.75 oz. jar hot fudge topping
• 8 oz. whipped topping (thawed)
• 1 1/2 tablespoons creamy peanut butter (for drizzling)

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Instructions

1. Prepare the Crust: Preheat your oven to 350°F. In a 9×13-inch pan, combine the crushed pretzels, 1/4 cup granulated sugar, and melted butter. Stir well to coat all pretzels evenly. Firmly press the mixture into the pan to form an even crust.
2. Bake the Crust: Place the pan into the oven and bake the crust for 10 minutes. Once baked, remove from the oven and allow it to cool completely before assembling the layers.
3. Make the Peanut Butter Cheesecake Filling: In a medium bowl, beat together the cream cheese, peanut butter, and 1 tablespoon butter until light and fluffy. Add 1 cup granulated sugar and vanilla extract, continuing to beat until fully incorporated.
4. Fold in Whipped Cream: Gently fold in one-quarter of the whipped heavy cream into the cream cheese mixture to lighten it. Then carefully fold in the remaining whipped cream to maintain the fluffy texture.
5. Assemble Cheesecake Layer: Spread the peanut butter cheesecake filling evenly over the cooled pretzel crust, pressing to the edges and sealing any gaps to prevent pudding from seeping through.
6. Prepare Chocolate Pudding: In a mixing bowl, whisk the instant chocolate pudding mix with 2 cups of milk using a hand mixer on medium speed until combined. Let it thicken for about 5 minutes.
7. Layer Chocolate Pudding: Spread the thickened chocolate pudding evenly over the peanut butter cheesecake layer, covering all edges.
8. Heat Hot Fudge: Microwave the jar of hot fudge topping for 45 seconds until warm and pourable. Transfer the fudge to a sandwich bag, cut a small corner, and drizzle it all over the pudding layer in a back-and-forth motion.
9. Add Whipped Topping: Spread the thawed whipped topping evenly over the fudge layer, making sure to cover the dessert edge to edge.
10. Drizzle Peanut Butter: Microwave 1 1/2 tablespoons of creamy peanut butter for about 20 seconds to soften. Transfer to a sandwich bag, snip a corner, and drizzle in one direction across the dessert, then drizzle again in the opposite direction for a decorative finish.

Notes

• Ensure the pretzel crust is cooled before adding the cheesecake filling to prevent sogginess.
• Whip the heavy cream to stiff peaks for the best texture in the cheesecake layer.
• Use room temperature cream cheese and butter to make mixing easier and smoother.
• This dessert is best chilled for at least 2 hours before serving to let layers set.
• For a sharper peanut butter flavor, you can swap creamy peanut butter for natural peanut butter.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate peanut butter dessert, layered dessert, no bake cheesecake, pretzel crust dessert, creamy peanut butter, instant pudding dessert