no bake dessert recipe
The Best no bake dessert recipe
No-Bake Chocolate Peanut Butter Mousse Cake
A creamy, decadent dessert that requires no baking—just mix and chill! This rich chocolate peanut butter mousse cake is perfect for satisfying sweet cravings with minimal effort.
🥘Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk
- 1 cup (230g) creamy peanut butter (natural or sweetened)
- ½ cup (115g) unsweetened cocoa powder
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ cup (60ml) heavy cream (optional, for extra richness)
- ½ cup (115g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper. -
2
For the cake layer: In a large bowl, whisk together flour, baking powder, salt, and cocoa powder. Add sugar and mix well. In a separate bowl, beat eggs and vanilla until frothy. Gradually add milk to the egg mixture, then combine with the dry ingredients. Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely. -
3
For the peanut butter filling: In a food processor, blend peanut butter, cocoa powder, and sugar until smooth. Add eggs and vanilla, processing until fully combined. If using heavy cream, fold it in at the end. Spread the filling evenly over the cooled cake layer. -
4
For the ganache: Heat heavy cream until steaming, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour over the peanut butter cake and spread evenly. Chill in the fridge for at least 4 hours (or overnight) until set.
🔧Equipment
- Mixing bowls (2 medium)
- Whisk or electric mixer
- Food processor (optional, for smoother peanut butter filling)
- Loaf pan (8×4-inch or similar)
- Parchment paper
- Chill time: Fridge (at least 4 hours or overnight)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a lighter texture, replace half the peanut butter with powdered sugar in the filling.
- Use a stand mixer for smoother egg mixtures if preferred.
- Add crushed nuts or chocolate chips to the ganache for extra texture.
- Store in an airtight container in the fridge for up to 3 days.
Substitutions
- Swap cocoa powder for Dutch-process cocoa for a deeper chocolate flavor.
- Use almond butter or sunflower seed butter as a peanut butter alternative.
Watch Video Of How No-Bake Chocolate Peanut Butter Mousse Cake Works
❓ Frequently Asked Questions About No-Bake Chocolate Peanut Butter Mousse Cake
1. What are the main ingredients required for a no-bake dessert recipe, and can you suggest any substitutions if any ingredient is unavailable?
The main ingredients typically include condensed milk, heavy cream, gelatin (or agar-agar for vegan options), crushed graham crackers or cookies, and fruit (like berries or mango). If you don’t have gelatin, you can use agar-agar (ensure it’s food-safe) or even a mix of cornstarch and lemon juice as a temporary substitute, though texture may vary. For condensed milk, coconut milk can work in a 1:1 ratio, but the flavor may differ slightly. Graham crackers can be swapped with digestive biscuits, crushed cookies, or even crushed nuts for added crunch.
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2. How long does it set properly for, and what factors can affect the setting time?
A no-bake dessert usually sets within 1 to 3 hours, depending on the temperature and ingredients. Higher humidity or warm environments can slow down the setting process, while cooler temperatures (like refrigeration) help it firm up faster. If using gelatin, it should fully gel within 1–2 hours at room temperature, but refrigerating it overnight ensures a firmer texture. For agar-agar, it may take slightly longer to set, sometimes up to 4 hours, but chilling speeds it up.
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3. Can I make this dessert ahead of time, and how should I store it properly?
Yes, you can prepare no-bake desserts 1–2 days in advance. Store them in an airtight container in the fridge until ready to serve. If using whipped cream or fruit, layer them just before serving to prevent sogginess. For longer storage, you can freeze portions (like mousse or parfaits) and thaw in the fridge before serving. Always check for ice crystals before eating.
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4. What are some creative ways to customize or serve this dessert beyond the basic recipe?
You can elevate the dessert by adding toppings like fresh fruit (strawberries, kiwi, or passionfruit), whipped cream, chocolate shavings, or crushed nuts (hazelnuts, almonds). For a tropical twist, blend mango with coconut milk and layer it with condensed milk. A chocolate ganache drizzle or caramel sauce adds richness. For a boozy option, infuse the condensed milk with vanilla, orange peel, or coffee. You can also shape it into molds (like a cupcake or swirl pattern) for a decorative touch.
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5. What common mistakes should I avoid when making a no-bake dessert, and how can I fix them?
A common mistake is overmixing gelatin—it should be dissolved in warm water (not boiling) and stirred until fully clear before adding to the mixture. If it’s lumpy, strain it. Another issue is using too much fruit, which can make the dessert watery. Balance it with extra condensed milk or whipped cream. If the texture is too soft, let it chill longer or add a bit more gelatin. For a runny dessert, ensure the mixture is cooled slightly before layering toppings to prevent melting.
