No Bake Peanut Butter Fudge Cheesecake Parfaits
Layers of chocolate and peanut butter in these easy No Bake Peanut Butter Fudge Cheesecake Parfaits will have you licking your cup clean. Great mini dessert recipe for parties.
Layers of chocolate and peanut butter in these easy No Bake Peanut Butter Fudge Cheesecake Parfaits will have you licking your cup clean. Great mini dessert recipe for parties.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup creamy peanut butter
- 1 1/2 cups heavy whipping cream
- 1 - 8 ounce package cream cheese softened
- 12 chocolate cream filled cookies (oreos)
- 1/2 cup powdered sugar + 1/3 cup divided
- 1 1/4 cups quartered mini reese's peanut butter cups
- 1/2 cup hot fudge ice cream topping
- Carbohydrate 12.2080566689816 g
- Cholesterol 30.965 mg
- Fat 16.6258933392969 g
- Fiber 1.23310416070104 g
- Protein 4.61846375296938 g
- Saturated Fat 7.18034708455138 g
- Serving Size 1 1 - 5 ounce parfait (51g)
- Sodium 59.3954583353453 mg
- Sugar 10.9749525082805 g
- Trans Fat 0.891820333631333 g
- Calories 210 calories
Step-by-step
- Place the cookies in a food processor and pulse until the cookies are crumbs. Reserve 1 Tablespoon for garnish.
- Beat the cream cheese until creamy. Add 1/2 cup powdered sugar and beat again.
- Add the peanut butter, salt, and vanilla and beat until creamy again.
- In a clean, chilled mixing bowl beat the heavy cream and remaining powdered sugar until stiff peaks form.
- Fold 2 cups of the whipped cream into the peanut butter mixture. Stir in 1 cup of the chopped peanut butter cups.
- Spoon 2 teaspoons of cookie crumbs into the bottom of 8 - 5 ounce shot glasses. Top with a large teaspoon of the peanut butter cheesecake. Tap the glasses to even out the mixture. Divide the remaining crumbs into the glasses. Spoon the remaining cheesecake on top of the crumbs. Tap the glasses again to settle the ingredients evenly.
- Place the hot fudge in a microwave-safe bowl and heat for 15 seconds. Spoon the hot fudge evenly on the tops of the parfaits.
- Pipe the remaining whipped cream on top of each parfait and top with the reserved crumbs and remaining peanut butter cups.
Swapping heavy whipping cream for canned coconut milk completely alters the structure of this dessert, as plant-based fats fail to trap air the same way dairy proteins do. Cream cheese requires softening to exactly room temperature, roughly 65 to 70 degrees Fahrenheit, before it will incorporate smoothly with powdered sugar without leaving lumps. Process the chocolate cookies until they reach a uniform sand-like texture with no visible larger chunks remaining. Whip the heavy cream in a chilled metal bowl until stiff peaks form, meaning the peaks hold their shape rigidly when the beaters are lifted straight up. Tap each five-ounce glass firmly on the counter after adding layers to settle the ingredients and eliminate trapped air pockets. Microwave the hot fudge for exactly fifteen seconds to achieve a pourable viscosity that will coat the layer without melting the underlying cheesecake base. Store the finished parfaits in the refrigerator for up to twenty-four hours before serving to allow the layers to set properly.
