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No-bake peanut butter cake

updated

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Ingredients for 1 servings:

  • 250 g biscuit(s) (oat shortbread biscuits)
  • 120 g butter, melted
  • 200 g creamy peanut butter
  • 200 g cream cheese
  • 225 g cream, whipped
  • 80 g powdered sugar
  • 2 tbsp caramel syrup
  • 50 g peanuts, roasted, unsalted

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 20 minutes; Total time approx. 2 hours 40 minutes

With caramel, cream cheese and oat biscuits

Crush the cookies and mix with the melted butter and caramel syrup. Transfer to a greased springform pan, press down firmly, and refrigerate for 20 minutes, or until the crust is firm. Combine the peanut butter, cream cheese, whipped cream, and powdered sugar with a hand mixer. Spread over the cake and spread evenly. Decorate with peanuts. Refrigerate for at least 2 hours, but preferably overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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No-bake peanut butter cake