Description
Warm peanut butter meets silky cream cheese in a handheld, no-bake dessert that melts on your tongue.
Ingredients
Scale
- 150 g (1 1/2 cups) graham cracker crumbs
- 85 g (6 tbsp) unsalted butter, melted
- 1 tbsp (12 g) granulated sugar
- 450 g (16 oz) full-fat cream cheese, room temperature
- 240 g (1 cup) smooth peanut butter
- 120 g (1 cup) powdered sugar, sifted
- 1 tsp (5 ml) pure vanilla extract
- 1/8 tsp (pinch) fine sea salt
- 120 ml (1/2 cup) heavy cream, cold
- 100 g (3.5 oz) dark chocolate (55–70% cacao), chopped
- 60 ml (1/4 cup) heavy cream
- 12 mini peanut butter cups (optional)
Instructions
- Make the crust: Pulse graham cracker crumbs with sugar. Add melted butter and pulse until mixture holds together. Press into liners and chill.
- Whip the cream: Whip cold heavy cream to soft peaks and set aside.
- Beat the filling: Beat cream cheese until smooth, then add peanut butter, powdered sugar, vanilla, and salt. Mix until combined.
- Fold and portion: Fold whipped cream into the peanut butter mixture in 3 additions. Spoon into crusts and smooth tops.
- Chill to set: Cover and refrigerate for at least 2 hours until firm.
- Make the ganache: Heat heavy cream, pour over chocolate, stir until smooth, then spoon over cups and garnish.
Notes
Chill tools for whipping cream for better volume. This dessert can be made ahead and refrigerated up to 24 hours before adding ganache.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 20g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 75mg