A delicious and easy peanut butter cookie crust dessert that features a rich peanut butter cookie base topped with a creamy filling. Perfect for any occasion, this dessert combines the nutty flavor of peanut butter with a smooth, sweet topping.
1 1/2 cups peanut butter cookie crumbs (about 20 peanut butter cookies, crushed)
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
8 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
2 tablespoons granulated sugar
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the peanut butter cookie crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
Press the crumb mixture firmly into the bottom of a 9-inch round or square baking pan to form an even crust.
Bake the crust in the preheated oven for 12 to 15 minutes, until lightly golden. Remove from oven and let cool completely.
In a large bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract together until smooth and creamy.
In a separate chilled bowl, whip the heavy whipping cream with 2 tablespoons granulated sugar until stiff peaks form.
Gently fold the whipped cream into the peanut butter cream cheese mixture until fully combined and smooth.
Spread the creamy filling evenly over the cooled peanut butter cookie crust.
Refrigerate the dessert for at least 2 hours or until set before serving.
Slice into squares or wedges and serve chilled.