No-Bake Chocolate Peanut Butter Dream Cake

This irresistible no-bake chocolate peanut butter layer cake combines rich chocolate ganache, creamy peanut butter filling, and crunchy cookie layers for an unforgettable dessert experience. Perfect for special occasions or when you’re craving something extraordinary!

Key Features

• Prep Time: 30 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 30 minutes
• Servings: 12 slices
• Difficulty: Intermediate

Ingredients

For the Cookie Base:

• 24 chocolate sandwich cookies
• 4 tablespoons melted butter
• 1/4 teaspoon alcohol free vanilla extract

For the Peanut Butter Filling:

• 16 oz cream cheese, softened
• 1 cup smooth peanut butter
• 1 cup powdered sugar
• 2 teaspoons alcohol free vanilla extract
• 2 cups heavy whipping cream

For the Chocolate Ganache:

• 12 oz semi-sweet chocolate chips
• 1 1/2 cups heavy cream
• 1/4 cup butter

For the Topping:

• 1 cup roasted peanuts, chopped
• Extra chocolate chips for garnish

Instructions

Prepare the Cookie Base

1. Line a 9-inch springform pan with parchment paper.
2. Pulse cookies in a food processor until finely ground.
3. Mix ground cookies with melted butter and vanilla until well combined.
4. Press mixture firmly into the bottom of the prepared pan.
5. Refrigerate while preparing other layers.

Create the Peanut Butter Filling

1. Beat cream cheese until smooth and creamy.
2. Add peanut butter and mix until well combined.
3. Gradually add powdered sugar and vanilla, beating until smooth.
4. In a separate bowl, whip heavy cream until stiff peaks form.
5. Gently fold whipped cream into peanut butter mixture.

Make the Chocolate Ganache

1. Place chocolate chips in a heat-safe bowl.
2. Heat heavy cream until just simmering.
3. Pour hot cream over chocolate chips.
4. Let stand for 5 minutes, then stir until smooth.
5. Add butter and stir until melted and incorporated.
6. Allow to cool slightly until spreadable.

Assembly

1. Spread 1/3 of the peanut butter filling over the cookie base.
2. Add a layer of crushed cookies.
3. Pour and spread 1/3 of the chocolate ganache.
4. Repeat layers twice more.
5. Top with remaining ganache.
6. Sprinkle with chopped peanuts and chocolate chips.

Final Steps

1. Refrigerate for at least 4 hours or overnight.
2. Before serving, run a warm knife around the edge of the pan.
3. Release springform pan carefully.
4. Let stand at room temperature for 15-20 minutes before slicing.

Pro Tips

• Use room temperature cream cheese for the smoothest filling
• Chill the cake between layers for better stability
• Store in the refrigerator for up to 5 days
• Cut with a warm knife for clean slices
• Allow cake to sit at room temperature for 15-20 minutes before serving for the best texture

Common Questions

Can I make this ahead of time? Yes! This cake can be made up to 2 days in advance and stored in the refrigerator.

How should I store leftovers? Store covered in the refrigerator for up to 5 days.

Can I freeze this cake? Yes, wrap individual slices well and freeze for up to 3 months.

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Recipe Notes

This recipe is proudly prepared using 100% halal-certified ingredients. All components, including the chocolate, cream cheese, and flavorings, are carefully selected to ensure they meet halal dietary requirements. We maintain strict quality control in our ingredient selection process to guarantee compliance with halal standards.