Peanut Butter Cookie Crust Dessert
A delicious and easy-to-make dessert featuring a rich peanut butter cookie crust filled with creamy layers. Perfect for peanut butter lovers looking for a no-bake treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8
Ingredients
1 1/2 cups peanut butter cookie crumbs (about 20 cookies, crushed)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1 cup creamy peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy cream, cold
1/4 cup creamy peanut butter (for topping)
2 tablespoons powdered sugar (for topping)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the peanut butter cookie crumbs and granulated sugar.
Add the melted butter to the cookie crumb mixture and stir until evenly combined.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form the crust.
Bake the crust for 12 to 15 minutes until set and golden. Remove from oven and allow to cool completely.
In a large bowl, beat the cream cheese and 1 cup peanut butter together until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until fully incorporated.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter cream cheese mixture until well combined and smooth.
Pour the filling over the cooled peanut butter cookie crust and smooth the top with a spatula.
In a small bowl, mix 1/4 cup peanut butter with 2 tablespoons powdered sugar until smooth. Drizzle or dollop this mixture over the top of the dessert for decoration.
Refrigerate the dessert for at least 4 hours or overnight to set before serving.
To serve, remove the sides of the springform pan and slice into 8 pieces.