Peanut Butter Pie

If you are a peanut butter lover, this no-bake, quick recipe is definitely going to become your favorite. Try it out for yourself.

Ingredients

• Cookie pie crust or chocolate graham cracker, single package (store-bought or homemade)
• Cream cheese, 8 oz.
• Peanut butter, 1 cup
• Granulate sugar, ½ cup
• Frozen whipped topping (thawed), 8 oz.
• Pure vanilla extract, 1 tsp
• Whipped cream, for garnish
• Chocolate syrup, for garnish
• Grated chocolate for garnish

Preparation

1. Add sugar and cream cheese in a bowl and use an electric mixer to beat the ingredients together.
2. Blend in peanut butter and vanilla. Whip until combined well.
3. Add whipped topping and fold in the mixture.
4. Adjust the cookie pie crust in the crust pan and place it in the refrigerator.
5. When the pie crust is set, spoon the peanut butter mixture and smooth it on the top.
6. Refrigerate for 4 hours until set.
7. Garnish with chocolate syrup, whipped cream and grated chocolate sprinkle.
8. Serve immediately.

Chocolate-Cherry Crisps With Almonds

These crispy no-bake cookies are crunchy and perfect to serve with a hot cup of coffee. Can be stored in an airtight container for 4 days!

Ingredients

• Chocolate chips (semi-sweet), 1 cup
• White chocolate chips, ¾ cup
• Dried cherries, ¾ cup
• Rice cereals (oven toasted), 1 ½ cups
• Slivered almonds, 1/3 cup
• Vanilla, ½ tsp

Preparation

1. Prepare a large baking sheet and cover it with wax paper.
2. Place white chocolate and semisweet chocolate chips in a medium glass bowl. Set in the microwave for 20 seconds.
3. Remove, stir well, and microwave again for 30 seconds. Remove and stir and place it again for 20 seconds or until completely melted.
4. Stir to combine until smooth.
5. Add all the remaining ingredients, including cereal, and stir quickly to incorporate everything in the melted chocolate mixture.
6. Drop one large spoon or two tablespoonful of the mixture onto the baking sheet.
7. Set to refrigerate for 1 hour until chilled and firm.
8. Serve and enjoy!

Strip Chocolate Delight

This dessert could be the perfect show stopper on your dining table, rich in amazing chocolate flavors. Don’t forget to follow the right layering for the perfect piece of pure delight.

Ingredients

• Oreo cookies (or any other you want for the base), 36 cookies
• Unsalted butter (melted), 6 tbsp
• Cream cheese (softened), 1 pkg.
• Sugar, ¼ cup
• Cold milk, 2 tbsp
• Whipped topping (thawed), 1 tub
• Chocolate instant pudding mix, 2 pkg.
• Cold milk, 3 ¼ cups

Preparation

1. Add all the cookies in a food processor and process until fine.
2. Transfer the fine crumbs in a bowl and add melted butter. Mix until fully incorporated.
3. Add to a large dish and press on the bottom evenly to create the base. Set to refrigerate until set.
4. Meanwhile, prepare the topping. Add cream cheese, 2 tablespoon cold milk and sugar in a bowl and blend until well combined.
5. Stir in whipped topping and continue to blend.
6. Once the mixture is ready, spread over the crust as the first layer. Smooth out on the top and refrigerate again. Allow the first layer to adjust too.
7. In another bowl, add 3 ¼ cups milk with the pudding mix and whisk until well combined.
8. Adjust this as the second later on the cream cheese. Let the mixture thicken a little and cover the top with the remaining whipping cream.
9. Refrigerate for at least 4-6 hours before serving.
10. To create single servings, you can do the same layering in small glasses.

Mini Raspberry Cheesecake

Ingredients

• Cream cheese (softened), 8 oz.
• Chocolate chips (melted), 1 cup
• Lemon juice, 2 tbsp
• Vanilla, 1 tsp
• Condensed milk (sweetened), 14 oz. can
• Small baked shells (croustades)
• Fresh raspberries, for garnish

Preparation

1. Beat cream cheese, chocolate, and lemon juice in a mixing bowl until smooth.
2. Add condensed milk along with vanilla in the mixture and beat again to combine well.
3. Use baked pastry shells and fill 1 tablespoon of this mixture in each shell.
4. Garnish with fresh raspberries (or any other berries you liked) and refrigerate until chill.
5. Serve and enjoy.

Raspberry And Peach Parfait

Ingredients

• Cream cheese, ½ cup
• Sugar (divided), ¼ cup
• Vanilla yogurt (fat free), 1 cup
• Peeled peaches, 2 cups
• Raspberries, 1 cup
• Vanilla meringue cookie crumbs, 1 cup
• Vanilla meringue mini cookies, 12 cookies

Preparation

1. Slice peaches and set aside.
2. In a medium mixing bowl, add cream cheese and 3 tablespoons sugar and beat using an electric beater. Use high speed and beat for 2 minutes until smooth.
3. Add yogurt and continue beating until well blended. Set aside.
4. In another bowl, combine raspberries, slices peaches and 1 tablespoon sugar. Toss well until the fruits are coated well. Let sit for 5 minutes.
5. To layer, take a long glass and add 1 tablespoon cream cheese mixture as the first layer. Add peach and raspberry mixture next and cover with 2 tablespoons cookie crumbs.
6. Continue and repeat the layering in the same order with the last layer of peach mixture on the top.
7. Garnish with whole mini cookies.
8. Set to refrigerate for 1 hour. Serve chilled.

Nutella Chocolaty No-Bake Bars

Ingredients

• Sugar, 2 cups
• Cocoa powder, 4 tbsp
• Butter, 1 stick
• Milk, ½ cup
• Nutella, ½ cup
• Pure vanilla, 1 tbsp
• Oatmeal, 2 ½ cups

Preparation

1. Place a heavy saucepan over low-med heat.
2. Add cocoa, sugar, milk and butter to the saucepan.
3. Stir to combine well and bring the mixture to a gentle boil.
4. Add Nutella, oatmeal and vanilla in the mixture and turn off the heat.
5. Mix well to adjust the consistency.
6. Pour the hot chocolate mixture into a pan or spoon in a lined cookie sheet, depending on the size of the bars you want.
7. Set to refrigerate and chill until the bars have hardened again.
8. Serve chilled.