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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
Layer Chocolate Pudding: Spread the thickened chocolate pudding evenly over the peanut butter cheesecake layer, covering all edges.
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.
Add Whipped Topping: Spread the thawed whipped topping evenly over the fudge layer, making sure to cover the dessert edge to edge.
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