Peanut Butter Mousse Cake with Chocolate Crust Refrigerator
Indulge in the decadence of this Peanut Butter Mousse Cake with Chocolate Crust, a no-bake dessert masterpiece that’s as easy to make as it is impressive to serve. Featuring a rich and crunchy chocolate cookie crust, a velvety peanut butter mousse filling, and a luscious dark chocolate ganache topping, this refrigerator cake is a triple-layered treat that’s perfect for peanut butter and chocolate lovers alike. The addition of chopped salted peanuts provides the perfect balance of sweet and salty, as well as a delightful crunch in every bite. Ready in just 30 minutes of prep time and requiring no oven time, this crowd-pleasing dessert makes an excellent make-ahead option for celebrations, potlucks, or simple indulgent evenings at home.
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Ingredients
- 300 grams chocolate sandwich cookies (e.g., Oreos)
- 75 grams unsalted butter, melted
- 225 grams cream cheese, softened
- 250 grams smooth peanut butter
- 100 grams powdered sugar
- 2 teaspoons vanilla extract
- 250 milliliters heavy cream, whipped to soft peaks
- 150 grams dark chocolate, chopped
- 100 milliliters heavy cream (for ganache)
- 50 grams salted peanuts, chopped for garnish
Directions
Step 1
Prepare the crust: In a food processor, pulse the chocolate sandwich cookies until finely crushed. Combine with the melted butter and mix until the texture resembles wet sand.
Step 2
Press the cookie mixture evenly into the bottom of a 9-inch (23 cm) springform pan, making sure to firmly compact it. Chill the crust in the refrigerator while you prepare the filling.
Step 3
Make the peanut butter mousse: In a large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Step 4
Gently fold the whipped cream into the peanut butter mixture using a spatula until no streaks remain. Take care not to deflate the whipped cream.
Step 5
Spoon the mousse over the chilled crust, spreading it evenly. Smooth the top with a spatula for a clean finish. Refrigerate for at least 4 hours or until set (overnight is ideal).
Step 6
Prepare the ganache: In a small saucepan or microwave, heat the heavy cream until it begins to steam (but do not let it boil). Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 2–3 minutes, then whisk until smooth and glossy.
Step 7
Allow the ganache to cool slightly before pouring it over the set peanut butter mousse layer. Use a spatula to spread it evenly.
Step 8
Sprinkle the chopped salted peanuts over the top of the ganache for garnish.
Step 9
Return the cake to the refrigerator for 1–2 hours to allow the ganache to set fully.
Step 10
When ready to serve, carefully remove the sides of the springform pan. Slice and enjoy chilled!
Nutrition Facts
| Serving size | (1512.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6950.9 |
| Total Fat 514.8g | 0% |
| Saturated Fat 232.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 822.0mg | 0% |
| Sodium 3314.3mg | 0% |
| Total Carbohydrate 500.8g | 0% |
| Dietary Fiber 38.4g | 0% |
| Total Sugars 290.8g | |
| Protein 104.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 644.5mg | 0% |
| Iron 36.7mg | 0% |
| Potassium 2057.8mg | 0% |
Source of Calories