Heaven In A Bowl
A rich, creamy, no-bake dessert with a buttery graham cracker crust, fluffy peanut butter cheesecake filling, and smooth chocolate ganache topping.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar
For the Peanut Butter Layer
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups whipped topping (like Cool Whip)
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Optional Toppings
- to taste Chopped peanuts or Reese’s pieces For topping
Instructions
Preparation
- In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until fully combined.
- Press the mixture evenly into the bottom of a serving bowl or trifle dish to create the crust layer.
- Chill in the refrigerator while preparing the filling.
Peanut Butter Layer
- In a large bowl, beat the peanut butter and softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the whipped topping until light and fluffy.
- Spread the peanut butter mixture evenly over the chilled crust.
Chocolate Ganache
- Heat the heavy cream until just beginning to simmer.
- Pour the hot cream over the chocolate chips in a heatproof bowl.
- Let sit for 2–3 minutes, then stir until smooth and glossy.
Assembly
- Pour the chocolate ganache evenly over the peanut butter layer.
- Smooth the top with a spatula.
- Sprinkle with chopped peanuts or Reese’s pieces, if using.
Chill and Serve
- Refrigerate for at least 2 hours, or until set.
- Scoop into bowls and serve chilled.
Notes
This dessert can be made ahead and tastes even better the next day after the layers have set. Store covered in the fridge for up to 4 days.