No-Bake Peanut Butter Cake.

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs (about 16 full crackers)
• 1/2 cup unsalted butter, melted (115 g)
• 1/4 cup granulated sugar (50 g)

For the Filling:

• 1 cup creamy peanut butter (240 g)
• 8 oz cream cheese, softened (225 g)
• 1 cup powdered sugar (120 g)
• 1 cup heavy whipping cream (240 ml)

For the Topping:

• 1 cup heavy whipping cream (240 ml)
• 2 tablespoons powdered sugar (15 g)
• 1 teaspoon vanilla extract
• 1/4 cup chopped peanuts (optional, for garnish)
• Chocolate syrup or melted chocolate (optional, for drizzle)

Instructions:

1. Prepare the Crust:
   • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated.
   • Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish to form an even crust. Refrigerate while preparing the filling.
2. Make the Filling:
   • In a large bowl, beat the peanut butter and cream cheese together until smooth and creamy.
   • Gradually add the powdered sugar, beating until fully incorporated.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the peanut butter mixture until well combined.
   • Spread the filling evenly over the chilled crust.
3. Prepare the Topping:
   • In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread the whipped cream over the peanut butter filling.
   • If desired, sprinkle with chopped peanuts and drizzle with chocolate syrup or melted chocolate for garnish.
4. Chill the Cake:
   • Refrigerate the cake for at least 4 hours or overnight to allow it to set.
5. Serve:
   • Remove the cake from the springform pan and slice into pieces. Serve chilled.

Enjoy your delicious no-bake peanut butter cake!

4o