No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.
3 Ingredient Peanut Butter Mug Cake Recipe!
Making 3 ingredient peanut butter mug cakes. In this recipe video, we'll show you how to make 3 ingredient peanut butter mug cake. Try this delicious peanut butter mug cake recipe!
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Peanut Butter Mug Cake! Now that we have your attention, we have a delightful little recipe for you, for those days when you really want a cosy dessert but you forgot to prepare something. Peanut Butter Cookie Mug Cake – This cookie in a mug takes just a few minutes and tastes just like a peanut butter cookie! Perfect for when you just want a single serving of a dessert! This Peanut Butter Mug Cake is moist, indulgent, and only takes a few minutes to make. Even better, this easy mug cake is a kid-friendly recipe!
If you love this how-to make 3 ingredient peanut butter mug cake recipe let us know what you think in the comments below! #dished #peanutbutter #mugcake
0:00 Preparing the peanut butter mug cake
0:23 Baking the peanut butter mug cake
Ingredients for making peanut butter mug cakes:
1 egg, beaten
3 tbsp peanut butter
1 tbsp brown sugar
➡️ If you recreate this 3 ingredient peanut butter mug cake recipe please link and mention us in your video so we can find you and give you a shout out!
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Peanut butter pound cake by Charles
1 cup of butter ,half a cup of creamy peanut butter ,2 cups of sugar ,one cup of firmly packed brown sugar, 5 eggs ,3 cups of all-purpose flour ,1/2 teaspoon of baking powder ,1/4 teaspoon of baking soda ,one half teaspoon of salt ,one cup of milk and one tablespoon of vanilla extract.
icing- 2 cups of powdered sugar ,one third cup of creamy peanut butter ,a pinch of salt and 1/2 cup evaporated milk.
bake on 350 for 55 minutes to 65 minutes
Peanut Butter Cake
230 grams (1 cup / 2 sticks) unsalted butter, room temperature
180 grams (1 cup) brown sugar
100 grams (1/2 cup) sugar
250 grams (1 cup) smooth peanut butter*
1 teaspoon vanilla extract
3 large eggs, room temperature
2 teaspoons baking powder
315 grams (2 and 1/4 cups) plain flour or all purpose flour
240 ml (1 cup) full fat or whole milk
Chocolate frosting
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
150 grams (1 cup) good quality milk chocolate
250 grams (2 cups) powdered sugar
2–3 tablespoons full fat or whole milk
1 tablespoon smooth peanut butter*
180 grams (1 cup) mini M&M’s
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Peanut Butter Cake|Apron
Peanut Butter Cake|Apron
Unsalted butter 80g | 1/3cup
Caster Sugar 45g | 6Tbsp
Whole egg 3 (55g+- an egg)
Crunchy peanut butter 30g | 2Tbsp
Cake flour 80g | 7Tbsp
Baking powder 1.5g | 1/2tsp
Fresh milk 30ml | 2Tbsp
Vanilla extract 2.5g | 1/2tsp
Pan size 13x6x4cm 2
Bake at 180°C | 350°F for 25-30 minutes
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The Ultimate Peanut Butter Sheet Cake
This peanut butter sheet cake takes less than an hour to make from start to finish. It’s topped with a fudgy, candied peanut butter icing that’s out-of-this-world amazing!
Recipe:
Ingredients
Sheet Cake
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
¾ cups light brown sugar, firmly packed (150g)
¾ teaspoon baking soda
¾ teaspoon salt
1 cup water (237ml)
¾ cup unsalted butter, cut into pieces (177g)
¼ cup canola or vegetable oil (60g)
½ cup creamy peanut butter (145g)
½ cup buttermilk (118ml)
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
Fudgy Peanut Butter Frosting
4 cups powdered sugar (500g)
½ cup buttermilk (118ml)
10 Tablespoons unsalted butter, cut into pieces (150g)
⅔ cup creamy peanut butter (165g)
¼ heaping teaspoon salt
1 teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
13x9 baking pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Medium-sized saucepan (Affiliate Link):
Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and lightly grease a 13x9 baking pan. Set aside.
00:24 In a medium-sized saucepan, combine water, butter, and oil. Heat over medium heat, stirring occasionally until butter is melted and bring to a boil.
01:03 Once boiling, remove from heat and add peanut butter. Stir until peanut butter is dissolved and mixture is smooth.
01:29 In a large bowl, whisk together flour, sugars, baking soda, and salt. Add peanut butter mixture to bowl with dry ingredients and stir until combined. Set aside to cool for 5-10 minutes.
02:44 Meanwhile, in a separate bowl, whisk together buttermilk, eggs, and vanilla extract.
03:17 Gradually stir buttermilk mixture into batter, stirring until just combined.
03:46 Pour batter evenly into prepared pan and transfer to center rack of 350F (175C) preheated oven and bake for 30-32 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Prepare frosting.
Fudgy Peanut Butter Frosting
04:54 Measure out sugar and set aside (if you’re worried about lumps in your icing, sift the sugar after measuring).
05:14 Combine buttermilk, butter, peanut butter, and salt in a medium-sized saucepan. Cook over medium-low heat until butter is melted. Increase heat to medium and bring to a boil while stirring constantly. Once boiling, remove from heat.
06:00 Immediately add powdered sugar and vanilla extract.
06:12 Whisk until smooth and immediately pour evenly over cake (in the pan, I do not remove my cake from the pan).
Note
Peanut Butter
I recommend against using a “natural” variety of peanut butter (the kind where the oil separates out) as this could affect the texture of the cake.
Creamy or crunchy peanut butter will work here, I prefer creamy for smoother results, but if you opt for crunchy you’ll just have small peanut pieces in your cake and icing.
Storing
Cover the pan with foil or plastic wrap and store at room temperature for up to three days.
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