No-Bake Chocolate Peanut Butter Mousse Cake
A delightful no-bake dessert combining creamy peanut butter mousse and a crunchy graham cracker crust, topped with a silky chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup heavy cream (for ganache)
Instructions
- Create the Graham Cracker Crust: In a bowl, mix graham cracker crumbs and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan to create the crust. Chill in the fridge for at least 15 minutes to firm up.
- Whip the Cream: In a separate bowl, beat 1 cup of heavy whipping cream until stiff peaks form.
- Mix the Peanut Butter Filling: In another bowl, mix the creamy peanut butter, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the peanut butter mixture.
- Assemble the Mousse Layer: Spread the peanut butter mousse over the chilled crust evenly.
- Prepare the Ganache: Heat 1 cup of heavy cream in a saucepan until it begins to simmer. Pour it over the chocolate chips and let sit, then stir until smooth.
- Pour the Ganache: Pour the ganache over the mousse and spread evenly.
- Chill the Cake: Chill for at least 4 hours or until set.
- Slice and Serve: Once set, slice and serve this delightful treat.
Notes
For a firmer mousse, allow the cake to chill overnight. Use high-quality chocolate chips for the ganache.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 17g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg