Ingredients:

  • 24 chocolate sandwich cookies (260g), crushed into fine sand
  • 5 tbsp unsalted butter, melted (70g)
  • 0.25 tsp sea salt
  • 1 cup creamy traditional peanut butter (250g)
  • 8 oz Neufchatel cream cheese, softened (225g)
  • 0.5 cup plain Greek yogurt (115g)
  • 0.75 cup powdered sugar, sifted (90g)
  • 1 tsp pure vanilla extract
  • 1.5 cups stabilized whipped topping (120g)
  • 0.25 cup dark chocolate chips, melted (45g)
  • 2 tbsp roasted peanuts, crushed (18g)

Instructions:

  1. Pulse the chocolate sandwich cookies in a food processor until they resemble fine soil. Stream in the melted butter and sea salt, then press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 10 minutes to set the fat barrier.
  2. In a large mixing bowl, beat the softened Neufchatel cheese, peanut butter, Greek yogurt, and vanilla extract until completely homogenous. Gradually add the sifted powdered sugar on low speed, then increase to medium-high for 1 minute to aerate the base.
  3. Gently fold in half of the whipped topping using a silicone spatula with a 'cut and fold' motion. Once incorporated, fold in the remaining half to maintain the mousse-like volume.
  4. Spread the filling into the chilled cookie crust and smooth the top. Refrigerate for at least 4 hours to allow the proteins to firm up.
  5. Before serving, drizzle with melted dark chocolate chips and sprinkle with crushed roasted peanuts for textural contrast.