Description
Meet your new dessert obsession — Chocolate Peanut Butter Bliss Cheesecake, where sweet, salty, creamy, and crunchy all collide in the most delicious way possible. This treat layers a golden, buttery pretzel crust with smooth no-bake peanut butter cheesecake, rich chocolate pudding, and a cloud of whipped cream sprinkled with pretzel crumbs and drizzled in velvety chocolate sauce.
Think of it as a cheesecake, pie, and candy bar all wrapped into one heavenly bite. It’s the ultimate “wow” dessert — yet surprisingly simple to make!
Ingredients
Scale
Pretzel Crust
- 2 cups crushed pretzels
- ¾ cup melted unsalted butter
Peanut Butter Layer
- 1 cup powdered sugar
- 16 ounces softened cream cheese
- 1¼ cups creamy peanut butter
- 1½ teaspoons vanilla extract
- 1 cup whipped topping
Chocolate Pudding Layer
- 2 (3.9-ounce) boxes instant chocolate pudding mix
- 3 cups cold milk
Topping
- 8 ounces whipped topping
- ½ cup crushed pretzels
- ½ cup chocolate sauce
Instructions
- Prep and Bake the Crust
- Preheat your oven to 400°F (200°C). Line a 13×9-inch baking dish with parchment paper, leaving enough hanging over the sides for easy lifting later.
- Melt the butter in a saucepan over medium heat, then remove it from the heat. Stir in the crushed pretzels until every piece is shiny and coated. Press the buttery pretzels firmly into the bottom of the prepared dish — the tighter you press, the sturdier your crust will be. Bake for about 5 minutes, just long enough for that golden, toasty aroma to kick in. Set aside to cool completely.
- Mix the Peanut Butter Filling
- In a large bowl, combine the powdered sugar, cream cheese, peanut butter, and vanilla extract. Using an electric mixer, beat everything together until the mixture turns smooth and creamy — it should be thick and luxurious, not runny.
- Fold in the whipped topping gently with a spatula; don’t overmix or you’ll lose that dreamy fluffiness. Once blended, spread the mixture evenly over the cooled crust. Pop it into the fridge for about 30 minutes to help it firm up.
- Make the Chocolate Layer
- Whisk together the instant chocolate pudding mix and milk in a separate bowl until thick and smooth. Once it’s fully set (this only takes a couple of minutes), pour it over the peanut butter layer. Use a spatula to spread it evenly all the way to the edges. Chill again for another 30 minutes so the pudding firms up beautifully.
- Add the Creamy Topping
- Spread a generous layer of whipped topping over the pudding. Smooth it out like frosting and place the dessert in the refrigerator to chill for at least 3 hours — overnight is even better if you can wait that long.
- Just before serving, sprinkle crushed pretzels on top for that signature salty crunch, then drizzle a luscious stream of chocolate sauce over everything. You can go artsy or just go wild — there’s no wrong way to do it.
Notes
- Cool your crust completely before adding any filling. Warm crust = melted filling = sad dessert.
- When folding in whipped topping, use a gentle hand to keep the filling light and fluffy.
- Chilling overnight gives the layers time to set and the flavors time to blend.
- Want a prettier presentation? Chill the pie first, then cut into clean slices before adding your final pretzel and chocolate drizzle.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Calories: 460 kcal
- Sugar: 22 g
- Sodium: 389 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 57 mg