No Bake White Chocolate Peanut Butter Dessert
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If you’re a white chocolate and peanut butter person, this dessert is about to be your new favorite! This White Chocolate Peanut Butter Dessert has layers of buttery pound cake, fluffy peanut butter mousse, silky white chocolate ganache, and a light white chocolate Cool Whip topping that come together into one ridiculously good no-bake dessert.
It’s rich without being too much, slices beautifully after chilling, and is perfect for holidays, potlucks, or anytime you need a dessert that looks impressive.
White chocolate and peanut butter is so good together. If you’re with me (hi, welcome, you’re among friends!) I’ve made delicious white chocolate brownies with peanut butter frosting that you have to try out!
Why You’ll Love This Dessert
- No baking required! The cake is a frozen pound cake which saves us from starting the oven.
- This has the perfect balance of sweet and salty.
- This makes a great make-ahead dessert because it is best chilled to slice into.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Frozen Butter Pound Cake – I highly recommend the Sara Lee brand butter pound cake found in the freezer section.
White Chocolate Chips – This is for the white chocolate ganache that will be layered in the cake and also mixed into the topping. Use your favorite brand of chips for this.
Heavy Cream – Because this isn’t getting whipped, it doesn’t need to be heavy whipping cream, but it’s what I used.
Peanut Butter – Use your favorite creamy peanut butter. I went with Jif.
Butter – This adds a little flavor, richness, and helps stiffen up the mousse in the fridge.
Whipped Topping – Make sure the whipped topping is thawed! You can use the name brand Cool Whip or store brands whipped topping.
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Substitutions and Variations
- The all butter pound cake can be substituted for a store-bought angel food cake or vanilla loaf cake.
- You can switch out the white chocolate chips for milk chocolate or semi-sweet chips.
- You can use chopped white baking chocolate instead of white chocolate chips.
- If you don’t love or can’t eat peanut butter, almond butter or pistachio butter would work great. Just know, it’s not going to taste the same.
- You can also create individual desserts by adding the layers in dessert cups instead of a 9×9 square pan.
NOTE: This recipe has not been tested with other substitutions or variations
Tips for Success
- Let the white chocolate ganache thicken before adding it to the layers. This will prevent a mess and the ganache will stay where you put it.
- Use room temperature cream cheese to keep the peanut butter mousse from being lumpy.
- Use a hot sharp knife to slice the cake. Wipe the blade off after every slice to get the clean slices of dessert cake.
- Chill the dessert overnight before digging into it to allow the peanut butter mousse and white chocolate ganache to firm up.
- Use warm peanut butter and apply even pressure to drizzle it on top of the dessert. Be sure to use a sandwich bag and cut a small hole in it to prevent large blobs.
How to Store and Freeze
Cover the white chocolate peanut butter dessert cake with plastic wrap and place in the fridge for up to 4 days. The dessert will begin to break down after the first couple of days.
Because of the whipped topping, I think the peanut butter mousse will remain light and fluffy even after freezing. So, if you want to freeze this dessert, wrap it tightly in two layers of plastic wrap and a layer of heavy duty aluminum foil. You can also place in a freezer-safe container. Store in the freezer for up to 3 months and thaw in the refrigerator overnighth before serving.
Recipe FAQs
You can find it in the freezer aisle at your local grocery store. I grabbed mine from Walmart.
The ganache is thin when it’s just made because it’s very warm. Chilling it makes the ganache easier to work with especially when it includes spreading it on something where you want it to stay and it’s going to have other things on top of it.
The whipped topping is recommended because it’s stabilized and holds the layers better.
First, chill the dessert overnight. Now, run your sharp knife under hot water, dry it off, and make a slice. Clean the knife off, run it under hot water, dry it off, and make another slice.
More Layered Desserts
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No Bake White Chocolate Peanut Butter Dessert
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Ingredients
- 16 ounce Sara Lee All Butter Pound Cake frozen
White Chocolate Ganache
- 1 1/2 cups white chocolate chips
- 3/4 cup heavy whipping cream
Peanut Butter Mousse
- 8 ounces cream cheese room temperature
- 1 cup creamy peanut butter
- 1 tablespoon butter room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
White Chocolate Whipped Topping
- 8 ounces whipped topping thawed
- 1/4 cup white chocolate ganache
- 15 white chocolate peanut butter cups quartered
- 2 tablespoons creamy peanut butter warmed
Instructions
White Chocolate Ganache
- In a small microwave-safe bowl, add in the 1 1/2 cups white chocolate chips and 3/4 cup heavy whipping cream. Microwave for 1 minute and stir. Microwave in 30-second intervals and stir after each interval until smooth. Mine took 2 30-second intervals. It will take some elbow grease to get it combined and smooth.
- Once combined, cover with plastic wrap and let chill until thick. It took about 3 hours for mine to thicken.
Peanut Butter Mousse
- In a large mixing bowl, add in the 8 ounces cream cheese. Mix with a hand mixer on medium speed until creamy.
- Add in the 1 cup creamy peanut butter, 1 tablespoon butter, 1/2 cup granulated sugar and 1 teaspoon vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl. Give it another quick mix to incorporate any remnants that aren’t thoroughly combined.
- Add in half of the 8 ounces whipped topping and mix until combined. This will lighten up the mixture for the next addition of Cool Whip.
- Add in the remaining whipped topping and mix until all is incorporated. It will be a light and fluffy texture.
- Remove the 16 ounce Sara Lee All Butter Pound Cake from the freezer and the package. Slice the cake in about 1/2 inch thick slices and be sure you get 16 slices.
- In an 9×9 square pan, lay down 8 slices of pound cake. I placed them 2 wide and 4 long.
- Add half of the peanut butter mousse and spread it over the pound cake.
- Reserve 1/4 cup white chocolate ganache for the white chocolate whipped topping. Cover and place in the fridge until you’re ready to make the white chocolate whipped topping.
- Spoon half of the white chocolate ganache that’s left. Spread it carefully on top of the mousse and spread evenly to the edges.
- Add another 8 slices of pound cake on top of the ganache. I laid the slices down in the opposite direction as I did the first time. Push the slices down slightly into the ganache and mousse.
- Add the remaining peanut butter mousse and spread out evenly. Make sure it goes to all edges.
- Pour the remaining white chocolate ganache and spread out.
- Cover with plastic wrap and place into the fridge. Let it set up overnight so it stays together for nice slices.
White Chocolate Whipped Topping
- Place the reserved white chocolate ganache on the counter to come up to room temperature or microwave in 30-second intervals until it’s barely warm, but able to be folded into the whipped topping.
- In a mixing bowl, add in the 8 ounces whipped topping and the reserved 1/4 cup white chocolate ganache. Fold in until the ganache is incorporated.
- Spread on top of the chilled dessert and smooth out.
- Add the 2 tablespoons of peanut butter in a microwave bowl and place in the microwave for 30 seconds. Stir to make sure the peanut butter is pourable. If there are still lumps, microwave another 15 seconds and stir.
- Add the peanut butter into a sandwich bag. Let it cool slightly so when you drizzle it, it holds its shape. I would say give it about 2 minutes.
- Cut a tiny hole into the corner of a sandwich bag.
- Drizzle the peanut butter back and forth on top of the white chocolate whipped topping.
- Add the white chocolate peanut butter cups to the top of the dessert. Cut and serve.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
WOW this looks absolutely amazing! White chocolate and peanut butter is such a great combo!
This is gorgeous! I would eat the entire thing in one sitting! Thanks for linking up with Delicious Dishes Recipe Party!
Whoa! This looks amazing! Thanks for linking up with What’s Cookin’ Wednesday!
One word YUM. Please come share this on the new SHARE the LOVE blog party. Open thru Thursday for us buys people. Would love to have you. http://homecookingrecipebox.blogspot.com/2016/05/share-love-blog-party-4.html
Thank you! I’ll try to make it over, thanks for the invite!
This looks absolutely AMAZING Miranda! Not only does it have all of my favorite flavors, it’s gorgeous too!
Thanks Erin!
Oh my!! So easy and so tasty! Well done!