Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9-inch springform pan
- Microwave-safe bowl
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup melted butter
- 1 cup peanut butter
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipping cream divided
- 1 cup chocolate chips
- 1/2 cup chopped peanuts
- 1/2 cup peanut butter chips optional
Instructions
- Mix graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand and press into the bottom of a 9-inch springform pan.
- Chill the crust while preparing the peanut butter filling.
- Beat peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip 1 cup of whipping cream until stiff peaks form, then gently fold into the peanut butter mixture.
- Pour the peanut butter filling over the chilled crust and smooth it out.
- Melt chocolate chips with 1/2 cup of whipping cream in the microwave until smooth and pour over the peanut butter layer.
- Sprinkle chopped peanuts and peanut butter chips on top.
- Cover and refrigerate for at least 4 hours, ideally overnight.
Notes
Feel free to customize with extra toppings or drizzles.
For a dairy-free version, use coconut cream instead of whipping cream.
You can freeze individual slices for up to 2 months for a delicious treat later.
Make sure to chill the cake well for better flavor integration and consistency.
High-quality peanut butter will enhance the flavor of your dessert!
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 50mg | Sodium: 220mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!