Chocolate Peanut Butter Layer Dessert Recipe
This decadent Chocolate Peanut Butter Layer Dessert features a crunchy pretzel crust topped with a creamy peanut butter cheesecake layer, rich chocolate pudding, and drizzled hot fudge and peanut butter toppings. It combines salty and sweet flavors into a no-bake layered treat that’s perfect for gatherings or indulgent dessert cravings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pretzel 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 tsp 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
- 11.75 oz. hot fudge topping
- 8 oz. whipped topping, thawed
- 1 1/2 tablespoons creamy peanut butter
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a 9×13 inch pan, combine crushed pretzels, granulated sugar, and melted butter. Stir well to coat all pretzels evenly. Firmly press the mixture into the bottom of the pan forming an even layer. Bake for 10 minutes, then remove from oven and allow to cool completely.
- Make the Peanut Butter Cheesecake Filling: In a medium bowl, beat together the cream cheese, peanut butter, and butter on medium-high speed until light and fluffy. Add granulated sugar and vanilla extract, then continue to beat until fully incorporated. Gently fold in one-quarter of the whipped heavy cream to lighten the mixture, then carefully fold in the remaining whipped cream to preserve the airiness. Spread this cheesecake filling evenly over the cooled pretzel crust, making sure to seal edges to prevent sogginess.
- Prepare and Spread Chocolate Pudding: In a mixing bowl, whisk the instant chocolate pudding powder with 2 cups of milk using a hand mixer on medium speed until combined. Allow to thicken for about 5 minutes. Once thickened, spread the pudding evenly over the peanut butter cheesecake layer, covering edge to edge.
- Add Hot Fudge Drizzle: Microwave the hot fudge topping for 45 seconds until warm and pourable. Transfer the fudge to a sandwich bag and cut a small hole at the corner. Drizzle the fudge back and forth across the pudding layer to evenly cover the top.
- Top with Whipped Topping and Peanut Butter Drizzle: Spread the thawed whipped topping evenly over the fudge drizzle, covering all the way to the edges. Microwave the 1 1/2 tablespoons of peanut butter for about 20 seconds until runny, transfer to a sandwich bag, and cut a small hole in the corner. Drizzle the melted peanut butter on top in one direction, then drizzle in the opposite direction to create a crosshatch pattern.
Notes
- Use creamy peanut butter for the smoothest texture in the filling and drizzle.
- Cream the cream cheese and butter thoroughly to avoid lumps in the cheesecake layer.
- Make sure the pretzel crust is completely cooled before adding the cheesecake filling to prevent melting.
- To speed up thickening of the pudding, refrigerate it after mixing for a few minutes before spreading.
- The dessert can be refrigerated overnight to allow flavors to meld and for easier slicing.
- For a nut-free version, replace peanut butter with sunflower seed butter.
Keywords: chocolate peanut butter dessert, layered dessert, pretzel crust dessert, no-bake cheesecake, chocolate pudding dessert
