4 Easy No-Bake Peanut Butter Dessert Recipes

2019-07-15

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4 quick, easy and delicious no-bake peanut butter dessert recipes that any peanut butter will love! Whether you prefer individual peanut butter dessert such as peanut butter mousse, or a big dessert such as peanut butter cheesecake, you choose the healthy version and make peanut butter chocolate oatmeal bars or you can make the easiest recipe: peanut butter fudge. No matter what you choose, it will be delicious and for sure!

DIFFICULTY
Easy
YIELDS
8
PREP TIME
1 Hour
WORK TIME
30 Minutes
INGREDIENTS

    Peanut Butter Mousse:

    • 1 cup (240ml) Heavy cream
    • 4oz (115g) Natural Peanut butter
    • 1/3 cup (40g) Powdered sugar
    • 1 teaspoon Vanilla extract
    • Crushed peanuts for garnish

    Peanut Butter Fudge:

    • 2 cups (500g) Smooth peanut butter (unsalted and unsweetened)
    • 6 tablespoons (80g) Coconut oil
    • 1/3 cup (110g) Maple syrup
    • 1 teaspoon Vanilla extract
    • Pinch Salt
    • 1/4 cup (30g) Crushed toasted peanuts

    Peanut Butter Cheesecake:

    For the base:

    • 270g (9.5 oz) biscuits/graham crackers
    • 100g (7 tablespoons) melted butter

    For the filling:

    • 2 1/3 cups (525g) cream cheese
    • 1½ cups (187g) powdered sugar
    • 1 cup (250g) peanut butter
    • 1 teaspoon vanilla extract
    • 1/2 cup (120 ml) heavy cream

    For the chocolate ganache:

    • 2/3 cup (160 ml) heavy cream
    • 125g (4.4 oz) dark chocolate

    Chocolate Peanut Butter Oatmeal Bars: 

    • 2¼ cups (200g) rolled oats
    • 1½ cups (135g) oat flour
    • 1 cup (240ml) Coconut oil
    • 1/3 cup (105g) Maple syrup
    • 1/4 teaspoon salt
    • 1 cup (250g) Smooth peanut butter
    • 10 oz (280g) Dark chocolate
    • 1 teaspoon Vanilla extract
DIRECTIONS

Peanut Butter Mousse:

1. Beat the heavy cream, sugar, and vanilla extract until it forms stiff peaks. Gently fold in the peanut butter until no streaks remain.

2. Transfer the mousse to a piping bag. If the mousse too runny, refrigerate for 1 hour in the piping bag. Pipe into serving dishes and refrigerate for at least 4 hours.

3. Top with crushed peanuts or chocolate.

Notes:

  • If you are not using natural peanut butter, heat your peanut butter in the microwave for 15-30 seconds until runny.

Peanut Butter Fudge:

1. Grease and line an 8-inch (20cm) square baking pan with parchment paper.

2. In a large bowl place peanut butter, maple syrup, coconut oil and salt. mix until combined and smooth.

3. Pour the mixture into the pan and evenly spread. Sprinkle with crushed peanuts.

4. Freeze for 2 hours or until set. Release from the pan, cut into 25 squares.

Notes:

  • Store in the freezer.

Peanut Butter Cheesecake:

1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.

2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.

3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.

4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.

5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.

6. Refrigerate for at least 1 hour before serving.

• The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.

Chocolate Peanut Butter Oatmeal Bars: 

1. In a large bowl mix coconut oil, maple/honey and vanilla extract. Add oats and salt, stir until well combined.

2. Line a 9x9 inch (22x22cm) square baking pan or 20x25 cm rectangle pan with parchment paper. Press 2/3 of the oatmeal mixture in the bottom of the pan, refrigerate while making the filling.

3. Melt chocolate and peanut butter together. Spread over the oatmeal layer.

4. Sprinkle the remaining oatmeal mixture over the chocolate-peanut butter mixture and slightly press.

5. Refrigerate for 2 hours or until set. Cut into squares.

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