Peanut Butter Layered Delight (Print Version)
No-bake peanut butter and chocolate layered dessert with a crunchy cookie crust, chilled to perfection.
# What You'll Need:
→ Cookie Base
01 - 200 g (about 20 cookies) chocolate sandwich cookies, such as Oreos, finely crushed (roughly 1½ cups crumbs)
02 - 60 g (¼ cup) unsalted butter, melted
→ Peanut Butter Layer
03 - 250 g (1 cup) cream cheese, softened to room temperature
04 - 180 g (¾ cup) creamy peanut butter
05 - 100 g (½ cup plus 2 tablespoons) powdered sugar, sifted
06 - 150 ml (about ⅔ cup) frozen whipped topping, such as Cool Whip, thawed
→ Chocolate Layer
07 - 120 g (¾ cup) semisweet chocolate chips
08 - 80 ml (⅓ cup) heavy whipping cream
→ Topping
09 - 200 ml (about ¾ cup plus 2 tablespoons) frozen whipped topping, such as Cool Whip, thawed
10 - 30 g (2 tablespoons) chopped roasted peanuts (optional)
11 - Chocolate shavings (optional)
# How to Make It:
01 - Combine the crushed chocolate sandwich cookies with the melted butter in a medium bowl, stirring until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a greased 9-inch springform pan to form a compact crust. Transfer to the freezer for 15 minutes to firm up.
02 - Using an electric mixer on medium speed, beat the softened cream cheese, creamy peanut butter, and sifted powdered sugar together in a large bowl until completely smooth and free of lumps. Gently fold in the thawed whipped topping with a rubber spatula until no white streaks remain. Spread this filling evenly over the chilled cookie crust, smoothing the surface.
03 - Place the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring after each burst, until the mixture is glossy and smooth. Let the ganache cool for 2 to 3 minutes, then pour it over the peanut butter layer, tilting the pan gently to coat the surface evenly.
04 - Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until all layers are firm and fully set.
05 - Spread the remaining whipped topping over the chilled chocolate layer in an even layer. Scatter chopped roasted peanuts and chocolate shavings over the top, if desired.
06 - Run a thin knife around the inside edge of the springform pan, then release the sides. Cut into 8 even squares or wedges. Serve well chilled.
# Expert Advice:
01 -
- No oven required, which means you can make this even on the hottest summer day without breaking a sweat.
- The contrast between the crunchy cookie base and the silky peanut butter filling is genuinely addictive.
- It looks like something from a bakery window but comes together with nothing more than a bowl and a spatula.
02 -
- Rushing the chill time will give you a dessert that collapses when sliced, so plan ahead and let it set properly.
- A warm knife dipped in hot water and wiped dry gives you those perfect bakery style slices every time.
03 -
- Press the cookie base up the sides of the pan slightly to create a wall that holds the layers neatly in place.
- Taste your peanut butter before mixing it in, because a overly salty brand will throw off the whole balance of the filling.