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Creamy cheesecake topped with glossy chocolate ganache and chopped nuts. Perfect for dessert lovers.

Mini Peanut Butter Chocolate Cake (No-Bake)

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This Mini Peanut Butter Chocolate Cake is an easy no-bake dessert with a buttery biscuit crust, creamy peanut butter mascarpone filling, and rich chocolate topping. Perfect for a small cake pan and ideal for any peanut butter chocolate lover.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course: No Bake Cakes, No-Bake Dessert
Ingredients Method

Ingredients
  

Crust
  • 150 g biscuits/cookies crushed
  • 50 g butter melted
  • 3 tbsp milk
Filling
  • 250 g mascarpone
  • 2 tbsp powdered sugar
  • 3 tbsp peanut butter
  • 200 ml heavy cream
Topping
  • 100 g chocolate chopped
  • 100 ml heavy cream
Optional
  • Chopped peanuts for garnish

Method
 

  1. Mix the crushed biscuits or cookies with the melted butter and milk until combined. Press the mixture firmly into an 18-20 cm (7-8 inch) pan. Refrigerate while you prepare the filling.
  2. Beat the mascarpone, powdered sugar, and peanut butter until smooth. Add the heavy cream and beat until the mixture is thick and spreadable.
  3. Spread the filling over the crust and refrigerate for 1 hour.
  4. Heat the heavy cream until just boiling. Pour it over the chopped chocolate, let it sit for a few minutes, then stir until smooth.
  5. Let the chocolate mixture cool to lukewarm, then pour it over the cake.
  6. Garnish with chopped peanuts, if using, and refrigerate for 3 hours or overnight.
  7. Slice and serve.

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