Spring is in the air! The snow is melting and I actually saw some Canada Geese waddling around this week. I even went outside without a jacket. That is a true sign that the winter blues are officially behind us here in Winnipeg.
The last two weeks have also been insanely busy. We’re in the process of putting our house up for sale, which means the spring cleaning has officially begun. I find decluttering extremely therapeutic, but it’s also a lot of work when you don’t do it often. I mean don’t get me wrong – our house has never looked more amazing. But it has come with some serious hard work that will hopefully pay off. When life gets hectic and time is slipping away, I am sad to say that my baking, cooking and blogging is the one that suffers. I have been on the hunt for some great recipes that don’t require a ton of time or effort. Yes, they do exist. This recipe is a prime example of something that is extremely delicious and easy at the same time. No bake cheesecakes are the best. They are lighter than traditional baked cheesecakes, and they are super simple.
I took this square to work after I made it and everyone absolutely loved it. Their feedback as “it really does taste like a peanut butter cup!” I used Pirate Cookies for the crust, but you can use any peanut butter cookie – store bought or homemade.
Mix crushed peanut butter cookies with melted butter.
Mix well to combine and ensure all crumbs are saturated with butter.
Press crumbs firmly into the bottom of a 9″ x 9″ square pan that has been lined with aluminum foil.
Beat cream cheese and peanut butter in a medium bowl or using your stand mixer until combined.
Mix in milk.
Next add vanilla pudding powder.
Beat for 2 minutes on medium speed.
Mix in 1 cup of Cool Whip using a spatula or wooden spoon.
Smooth this layer over peanut butter cookie crust layer.
Place in refrigerator while you make the top layer.
In a small bowl, microwave remaining Cool Whip and semi-sweet chocolate on HIGH for 1 minute, stirring until completely melted.
If not completely melted after 1 minute, place back in microwave for 30 second intervals.
Cool melted chocolate mixture completely.
Spread over pudding layer and smooth using a spatula.
Place in refrigerator for at least 2 hours or until completely firm.
Sprinkle top with remaining crushed peanut butter cookie.
Remove by lifting foil out of the pan.
Cut into squares.
Serve and enjoy!
- 25 peanut butter sandwich cookies, divided (I used Pirate Cookies)
- 1/4 cup unsalted butter, melted
- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup cold milk
- 1 pkg. (3.4 oz.) Vanilla Instant Pudding
- 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 3 oz. semi-sweet chocolate
- Mix crushed peanut butter cookies with melted butter. Mix well to combine and ensure all crumbs are saturated with butter.
- Press crumbs firmly into the bottom of a 9″ x 9″ square pan that has been lined with aluminum foil.
- Beat cream cheese and peanut butter in a medium bowl or using your stand mixer until combined.
- Mix in milk and vanilla pudding powder.
- Beat for 2 minutes on medium speed.
- Mix in 1 cup of Cool Whip using a spatula or wooden spoon.
- Smooth this layer over peanut butter cookie crust layer. Place in refrigerator while you make the top layer.
- In a small bowl, microwave remaining Cool Whip and semi-sweet chocolate on HIGH for 1 minute, stirring until completely melted.
- If not completely melted after 1 minute, place back in microwave for 30 second intervals.
- Cool melted chocolate mixture completely. Spread over pudding layer and smooth using a spatula.
- Place in refrigerator for at least 2 hours or until completely firm.
- Sprinkle top with remaining crushed peanut butter cookie.
- Remove by lifting foil out of the pan. Cut into squares.
- Enjoy!