I was fortunate to even get this shot of my Peanut Butter Dream Dessert because it was disappearing so damn fast in our house!
It all started when Kraft Canada sent a care package with their food truck samplers to my door. I started product testing (the crunchy and the whipped both work well in my spicy noodles BTW) and remembered that Reg’s mom Lorraine makes a treat called Peanut Butter Pie on a graham cracker crumb crust with vanilla yogurt. Now how could I add my foodie touch to it?
The Recipe
I had 3/4 of a box of chocolate cookie wafers that I broke down into crumbs with my food processor:
I added enough melted butter for the crumb crust to come together, around 3-4 tbsp. You can use melted margarine or canola oil BTW.
I did the “squeeze” test. When I opened my hand, the crumbs kind of stuck together.
I added the crumbs to a greased springform pan and pushed down with my hands and up the sides.
I baked in a 325F oven for 10 minutes, then let cool completely.
I had one package (1 cup) of softened room temperature cream cheese getting creamed in my mixer with a paddle attachment going when I got the rest of the ingredients together. I sifted 1/3 cup icing sugar, measured 1 cup of peanut butter and 1 cup of vanilla yogurt.
I kept scraping down the sides of the bowl until the cream cheese was nice and smooth. Then I added the yogurt, scraping down the side. Followed by the sifted icing sugar. Scrape! Scrape! Scrape! You want a nice and smooth texture.
Then I added the peanut butter, scraping the sides until it was nice and creamy.
Perfect!
I put the filling on top of the crumb crust and smoothed it out with a spatula. I put it in the freezer for an hour to set and then moved it down into the fridge.
Foodie Results
We could not stop eating this treat! At first we had it plain which was good but then Reg suggested we top it with cappuccino yogurt which was genius! I insisted on having more chocolate so I took out of my vegetable peeler and added some shavings on top.
Seriously one of the best desserts I have had in a long time and it really is so easy to make. If you have a pre-baked crust, there would be no baking involved at all! The tang from the cream cheese cuts the overwhelming peanut butter flavour. The icing sugar and vanilla yogurt add sweetness and the chocolate crust makes that classic combo: chocolate and peanut butter. Everything comes together like a dream.
I am definitely going to have to make it again soon since it was such a big hit. Nothing better than easy summer baking with fabulously tasty results.
Ooooh, this looks sooooo good! I love peanut butter pie, and this looks like just my thing. 🙂 This might be worth the (lactose enzyme) pills!
With the dollop of cappuccino yogurt and the chocolate shavings, it looks just exactly like a dessert you’d buy in a fancy-schmancy restaurant!
I haven’t seen the “whipped” peanut butter yet in stores here but I imagine it’s much easier to work with in a recipe than the heavier, regular kind?
Kenora, this is definitely pill-worthy! At least I think so!
Debra, thank you so much. 🙂 That is what I was going for, fancy schmancy with peanut butter, I love it.
Actually, it was kind of tough to use the whipped peanut butter for my noodles, it did not want to break down. I bet it would be great baking with though but am not sure yet. I used just regular peanut butter for this recipe but will try baking with the whipped kind soon. It is much smoother and less, well, tackier to eat. I think the idea is people use it as a dipper for crackers and they won’t break because it is a lighter and less dense than regular peanut butter.
It sounds so creamy, dreamy and heavenly. I would venture to say that it could pass for a lighter, healthier alternative to an all out cheesecake. What a great combination of ingredients, no wonder it was eaten up pretty quick.
That looks amazing Suzie! I used to make clark bars which are heavy on the peanut butter and oh man, they are yummy and go quickly too!
I saw the whipped PB in the store the other day and wondered if it was new! I had never seen it before and here it shows up again! Amazing how that happens.
Ava, yes, I used low fat cream cheese and next time will use the light peanut butter too. You definitely get that cheesecake flavour without using two bricks of cheese.
Thank you Shannon! I had to look that up, never heard of clark bars before, they look awesome.
I was so curious about the whipped peanut butter too when I saw it in the store recently, cool eh? It has less calories than the other ones but I am thinking it’s the air that’s whipped into it, LOL. For people who want something not so heavy as regular peanut butter, it’s a nice alternative although not the same eating experience.