Description
Ingredients
**For the Oreo Crust**
25 whole Oreos
5 tbsp unsalted butter, melted
**For the Chocolate Layer**
6 oz cream cheese, room temperature
2 tbsp unsweetened cocoa powder
1/2 cup white granulated sugar
1/3 cup sour cream (or Greek yogurt), room temperature
1 tsp pure vanilla extract
3.5 oz chocolate bar (Lindt 72%), melted
**For the Peanut Butter Layer**
10 oz cream cheese, room temperature
1/4 cup white granulated sugar
3/4 cup creamy peanut butter
1 tsp pure vanilla extract
1/4 cup sour cream (or Greek yogurt), room temperature
2 cups cold heavy cream
1/2 cup powdered sugar
**Toppings**
1/4 cup peanut butter, melted
Peanut butter cups, for garnish
Instructions
1. Crush Oreos into fine crumbs and mix with melted butter. Press into a 9-inch pie pan and freeze.
2. Beat cream cheese, cocoa, and sugar. Add vanilla, sour cream, and melted chocolate. Set aside.
3. In a new bowl, beat cream cheese and sugar. Add peanut butter, vanilla, and sour cream. Mix until smooth.
4. Whip cold heavy cream and powdered sugar until stiff peaks form.
5. Gently fold half of the whipped cream into each filling (chocolate and peanut butter).
6. Layer chocolate filling over crust, then add peanut butter filling. Drizzle with melted peanut butter and swirl with knife.
7. Cover and refrigerate for at least 6 hours or overnight. Top with peanut butter cups before serving.
Notes
Chill overnight for best results.
Use quality chocolate and full-fat cream cheese for better texture.
Gently fold whipped cream into the batter to avoid deflation.
Freezes well for up to 30 days. Thaw before serving.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Thanksgiving Recipes
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 507
- Sugar: 22g
- Sodium: 244mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 77mg