Description
A rich and creamy no-bake dessert featuring a chocolate cookie crust filled with a smooth peanut butter and cream cheese filling, topped with chocolate ganache and peanut butter cups.
Ingredients
- 200 g chocolate sandwich cookies, crushed
- 100 g unsalted butter, melted
- 225 g cream cheese, softened
- 240 g creamy peanut butter
- 120 g powdered sugar
- 240 ml heavy whipping cream
- 120 g semi-sweet chocolate chips
- 120 ml heavy cream (for ganache)
- 100 g mini peanut butter cups, chopped
Instructions
- Mix the crushed chocolate cookies with melted butter until well combined. Press the mixture firmly into a 9-inch pie dish to form the crust. Chill for 15 minutes.
- In a large bowl, beat the cream cheese until smooth. Add peanut butter and powdered sugar, and mix until creamy.
- In a separate bowl, whip the heavy whipping cream to stiff peaks, then gently fold it into the peanut butter mixture.
- Spread the filling evenly into the chilled crust and refrigerate for at least 2 hours.
- Heat the remaining heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth to make ganache.
- Pour the ganache over the pie and sprinkle with chopped peanut butter cups.
- Chill for another hour before slicing and serving.
Notes
- Use full-fat cream cheese for best texture.
- The pie can be made a day in advance.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American