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Chocolate Peanut Butter Layer Dessert Recipe

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★★★★★

4.9 from 53 reviews

This Chocolate Peanut Butter Layer Dessert combines a crunchy pretzel crust with a creamy peanut butter cheesecake layer, topped with rich chocolate pudding, hot fudge, and whipped topping. It’s a decadent, no-bake layered treat that perfectly balances salty, sweet, and creamy textures for an irresistible dessert.

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 ounces 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 ounce box instant chocolate pudding mix (family size)
  • 2 cups whole milk

Toppings

  • 11.75 ounce jar hot fudge topping
  • 8 ounces whipped topping, thawed
  • 1 1/2 tablespoons creamy peanut butter

Instructions

  1. Prepare the Pretzel Crust: Preheat your oven to 350°F. In a 9×13-inch pan, combine 2 1/2 cups crushed pretzels, 1/4 cup granulated sugar, and 3/4 cup melted butter. Stir well to ensure all pretzels are coated with butter. Firmly press this mixture into the base and evenly spread it. Bake in the preheated oven for 10 minutes. Remove and let cool completely before proceeding.
  2. Make the Peanut Butter Cheesecake Filling: In a medium bowl, beat 8 ounces room temperature cream cheese, 1 cup creamy peanut butter, and 1 tablespoon room temperature butter on medium-high speed until the mixture is light and fluffy. Add 1 cup granulated sugar and 1 teaspoon vanilla extract; beat until fully incorporated. Gently fold in one-quarter of whipped cream to lighten the mixture, then carefully fold in the remaining whipped cream to maintain fluffiness. Spread this filling evenly over the cooled pretzel crust, ensuring coverage to the edges and sealing holes to prevent pudding seepage.
  3. Prepare the Chocolate Pudding: In a mixing bowl, whisk together the instant chocolate pudding mix and 2 cups whole milk using a hand mixer on medium speed until combined. Let the pudding thicken for about 5 minutes. Spread the chocolate pudding evenly on top of the peanut butter cheesecake layer, covering all edges.
  4. Add Hot Fudge Drizzle: Microwave the jar of hot fudge topping (11.75 ounces) for 45 seconds, then stir well. Transfer the hot fudge into a sandwich bag, cut a small hole at the corner, and drizzle the fudge evenly over the chocolate pudding layer in a back-and-forth motion until the surface is covered.
  5. Spread Whipped Topping: Evenly spread the thawed 8 ounces of whipped topping over the fudge layer, spreading to the edges to cover the dessert completely.
  6. Peanut Butter Drizzle: Place 1 1/2 tablespoons of creamy peanut butter into a sandwich bag and microwave for about 20 seconds until runny. Stir it to ensure smooth consistency. Cut a small hole in the corner of the bag and drizzle the peanut butter on top of the whipped topping, first in one direction across the dessert, then in the opposite direction to create a decorative pattern.

Notes

  • Storage: Store the dessert covered or in an airtight container in the refrigerator for up to 5 days to maintain freshness.
  • Ensure the pretzel crust cools completely before adding the cheesecake layer to prevent sogginess.
  • Use room-temperature cream cheese and butter for a smoother, fluffier filling.
  • Whip the heavy cream to stiff peaks to achieve a light and airy cheesecake layer.
  • Microwaving peanut butter makes it easier to drizzle evenly over the whipped topping.

Keywords: Chocolate Peanut Butter Dessert, Pretzel Crust, No-Bake Cheesecake, Layered Dessert, Easy Chocolate Pudding Dessert

Find it online: https://hannahdelgado.com/chocolate-peanut-butter-layer-dessert-recipe/