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I’ve got your Easter dessert covered with this easy, dreamy Peanut Butter Chocolate Cheesecake! A sweet and salty pretzel crust with smooth and creamy peanut butter and chocolate layers, then loaded with chunks of yummy BUTTERFINGER® Cup Eggs! Plus, you won’t even need to turn your oven on! What’s not to love?
Easter has a way of catching me by surprise, especially when it’s in March like this year. It seems like we just celebrated Valentine’s Day and then suddenly the gears shift towards all things pastel, egg hunts, and candy-filled baskets. But since my son’s birthday falls very close to Easter, I knew I needed to be more organized this time around. So last month I did some planning and scheduling so things will be less hectic and I’ll be able to enjoy our festivities even more.
So I’m pleased to announce that probably for the first time in history, the Easter dinner menu is all decided and the details of the annual family egg hunt and picnic are all worked out. Don’t be too shocked. Ha ha!
Easter week is going to be chaotic to say the least with company in town, my son’s birthday party with friends, then his actual birthday the next day, and then our Easter traditions, so I’m going to keep things as simple as possible as far as the food goes.
One thing’s for certain, and that is that we’ll be enjoying this layered decadent chocolate peanut butter confection on Easter Sunday! It totally fits into my need to simplify because it’s no-bake and comes together quickly, even though it involves multiple steps. It’s just a matter of creaming a little of this and that together and spreading it all around! I dare you not to lick the spoon!
Because it wouldn’t be Easter without BUTTERFINGER® Cup Eggs, I chopped some up and loaded the peanut butter layer with them and then finished the top of the cheesecake off with some more! There’s no such thing as too much of a good thing in this case. I mean, look at that delightful filling!
And how cute are these? I can think of about a zillion ways that I want to use them before Easter’s through. And what an excitement it would be to find these in the grass-filled baskets on the special day!
And speaking of excitement, I’ve got some fantastic information to share with you that I hope you’ll find to be helpful. Since I’m pretty sure we’re all in the same boat of wishing there were more time in a day and wanting to save every minute possible for the important things, I’ve not only provided you with this easy treat to whip up on Easter Sunday, but I’ve also got a few more great ideas or kitchen hacks, if you will, to make life simpler!
Hack #1: If you’re like me and will be making cookies for Easter celebrations, why not make the dough ahead of time, form the balls, and freeze them? Then, allow them to thaw on the day you need them, bake them, and serve them fresh and warm! I wish I’d thought of this one much sooner!
Hack #2: If you’ll be preparing a green salad for Easter dinner, sandwich a bunch of small tomatoes between two plates for faster and safer cutting! Have you tried this one? Works like a charm!
{NO-BAKE LOADED PEANUT BUTTER CHOCOLATE CHEESECAKE}
Crust:
2 c. crushed pretzels
2 Tbsp. sugar
1/2 cup butter, melted
Crush pretzels and stir together with sugar. Add melted butter and stir to coat. Press and pack down into a 9″x13″ pan that’s been prepared with a light coating of nonstick cooking spray. Place it in the freezer (for at least 20 minutes) and then prepare the next layer while it’s still in the freezer.
Peanut Butter Layer:
8 oz. package cream cheese, softened
1/2 tsp. vanilla
1/2 c. creamy peanut butter
1 c. whipped topping
1 c. powdered sugar
1/2 c. BUTTERFINGER® Cup Eggs, coarsely chopped
In the bowl of an electric mixer cream together cream cheese, vanilla, peanut butter, whipped topping and powdered sugar. Stir in BUTTERFINGER® Cup Eggs. Spread over pretzel crust. Refrigerate while making the chocolate layer.
Chocolate Layer:
8 oz. cream cheese, softened
1 c. whipped topping
2/3 c. melted semi-sweet chocolate
1/2 c. powdered sugar
Topping:
1/2 c. coarsely-chopped BUTTERFINGER® Cup Eggs
In the bowl of an electric mixer combine cream cheese, whipped topping, melted chocolate and powdered sugar. Spread over peanut butter layer, then top with chopped BUTTERFINGER® Cup Eggs.
Keep in the refrigerator until ready to eat.
Taking a turn down the seasonal aisle at Walmart this time of year is dangerous, but someone’s got to do it and it might as well be me. 🙂
I snagged some BUTTERFINGER® Cup Eggs 6 pack to incorporate into today’s recipe, along with some BUTTERFINGER® NestEggs, which I’ll be using to fill plastic eggs for the hunt.Did you know that BUTTERFINGER® contains no artificial colors and flavors, only added colors from natural sources? That makes me love them even more.
Want a piece of this dessert heaven? Then I guess you’re going to have to whip up a batch for yourself! I would share if I could…truly I would. Although goodness like this puts me in a very selfish mood, so just know that you are loved. 🙂
Chocolate and peanut butter were made to be together! Do you agree?This is going to become our annual Easter dessert, although it’s something I most definitely could enjoy year round! So good, it should be a crime. The whole family of course loved it!
For more delicious recipe ideas, be sure to visit the FLAVORFUL MOMENTS PINTEREST BOARD!
What’s on your Easter dinner menu? What are your favorite ways to enjoy BUTTERFINGER®? I’d love to hear in the comments section below!
Julie