Name: 4 Easy No-Bake Peanut Butter Dessert Recipes
Prep time: 60 min
Ingredients: 1 cup 240ml Heavy cream; 4 oz 115g Natural Peanut butter; 1/3 cup 40g Powdered sugar; 1 teaspoon Vanilla extract; Crushed peanuts for garnish; 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; 270 g 9.5 oz biscuits/graham crackers; 100 g 7 tablespoons melted butter; 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; 2/3 cup 160 ml heavy cream; 125 g 4.4 oz dark chocolate; 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

4 from 12 votes

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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!

A four-part image features various peanut butter and chocolate desserts. Clockwise from the top left: layered bars with a crumbly base, a large cheesecake with a slice being lifted, square fudge pieces with peanuts, and a swirl-topped creamy dessert in a glass.

4 Easy No-Bake Peanut Butter Dessert Recipes

4 from 12 votes

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Prep Time 1

WORK TIME 30

DIFFICULTY Easy

Cuisine World

Servings yields

Ingredients

Peanut Butter Mousse:

1 cup 240ml Heavy cream
4 oz 115g Natural Peanut butter
⅓ 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
⅓ cup 110g Maple syrup
1 teaspoon Vanilla extract
Pinch Salt
¼ cup 30g Crushed toasted peanuts

Peanut Butter Cheesecake:

For the base:

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

For the filling:

2 ⅓ cups 525g cream cheese
1½ cups 187g powdered sugar
1 cup 250g peanut butter
1 teaspoon vanilla extract
½ cup 120 ml heavy cream

For the chocolate ganache:

⅔ cup 160 ml heavy cream
125 g 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
⅓ cup 105g Maple syrup
¼ teaspoon salt
1 cup 250g Smooth peanut butter
10 oz 280g Dark chocolate
1 teaspoon Vanilla extract

Instructions

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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.