With layers of chocolate, peanut butter, and fluffy cheesecake, this is a no-bake dessert you'll want to be sure to make room for in the fridge this summer.
Spread the peanut butter on the crust, then set aside.
Put the cream cheese in a large mixing bowl.
Heat the milk to a simmer, stirring occasionally to avoid scalding. Once it's up to a simmer, whisk in the gelatine and remove from heat.
Add the milk to the cream cheese and blend with an electric mixer. Add the powdered sugar, cocoa powder, dulce de leche, and vanilla extract. Mix until smooth.
Pour this mix over the crust, then refrigerate to set, about 4 hours.
Top with chocolate syrup and more dulce de leche, and enjoy!