Chocolate Peanut Butter Cold Dessert
A no-bake layered dessert combining chocolate cake, creamy peanut butter filling, and silky chocolate ganache. Decadent, refreshing, and perfect for summer gatherings.
Ingredients
- 300 g chocolate cake or brownie
- 250 g Maria or Digestive cookies
- 200 g creamy peanut butter
- 400 ml whipping cream
- 200 g cream cheese
- 120 g icing sugar
- 1 teaspoon vanilla extract
- 200 g dark or milk chocolate
- 100 ml liquid cream
- Mini peanut butter chocolates Reese’s for decoration
Instructions
- Whip cream cheese with vanilla and icing sugar until smooth. Add peanut butter and mix well. Gently fold in whipped cream until fluffy.
- Place a layer of chocolate cake or brownie in the base of the dish. Add a layer of lightly moistened cookies (optional).
- Spread the peanut butter cream over the base. Repeat layers (cake/cookies → cream) until the dish is filled.
- Heat liquid cream and pour over chopped chocolate. Stir until smooth, then pour ganache over the dessert.
- Top with mini peanut butter chocolates and refrigerate for at least 4 hours (preferably overnight) to set.
Notes
Use room-temperature cream cheese for smooth blending.
Chill mixing bowl and beaters for better whipped cream volume.
Freeze for 1 hour before serving for a firmer texture.
Press layers gently for even distribution.
Drizzle extra peanut butter between layers for richness.
Substitute gluten-free cake/cookies or sunflower seed butter for dietary needs.
Chill mixing bowl and beaters for better whipped cream volume.
Freeze for 1 hour before serving for a firmer texture.
Press layers gently for even distribution.
Drizzle extra peanut butter between layers for richness.
Substitute gluten-free cake/cookies or sunflower seed butter for dietary needs.