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A No-Bake Cookie Cake is a fun and easy dessert that combines the best of a cookie and a cake without needing to turn on the oven. This cake uses simple ingredients like crushed cookies, butter, and chocolate, making it both delicious and versatile. Here’s a straightforward recipe to make a No-Bake Cookie Cake:
No-Bake Cookie Cake Recipe
Ingredients:
For the Cake:
- 2 cups crushed cookies (e.g., Oreos, chocolate chip cookies, or graham crackers – depending on your flavor preference)
- 1/4 cup unsalted butter, melted
- 1 cup mini marshmallows (optional, for extra texture)
- 1/2 cup chocolate chips (or more if you like it extra chocolatey)
- 1/4 cup peanut butter (optional, for added flavor)
For the Topping:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips (for the ganache)
- Sprinkles, or crushed cookies (for decoration, optional)
Instructions:
1. Prepare the Cookie Crust:
- In a large bowl, crush the cookies into small pieces or crumbs. You can do this by placing the cookies in a ziplock bag and using a rolling pin, or by pulsing them in a food processor.
- Add the melted butter and peanut butter (if using) to the crushed cookies. Stir until the mixture is well combined and has a crumbly, wet texture.
- If you’re adding mini marshmallows, fold them into the mixture at this point.
2. Form the Cake Base:
- Line the bottom of an 8-inch or 9-inch round cake pan (or a springform pan) with parchment paper or lightly grease it to prevent sticking.
- Press the cookie mixture firmly into the bottom of the pan, ensuring it’s even. Use the back of a spoon or your hands to pack it down tightly.
3. Make the Ganache Topping:
- In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Be careful not to boil it.
- Remove the cream from the heat and add the chocolate chips. Stir until smooth and fully combined, creating a glossy ganache.
- Pour the ganache over the cookie crust, spreading it evenly with a spatula.
4. Chill the Cake:
- Refrigerate the cake for at least 2 hours to set, or until it’s firm enough to slice. The longer it chills, the firmer the texture will be.
5. Decorate:
- Once the cake is set, remove it from the fridge and carefully transfer it from the pan (if you used a springform pan, this is easy). If you used a regular pan, just slice it directly from the pan.
- Decorate with sprinkles, more crushed cookies, or even whipped cream for extra flair.
6. Serve:
- Slice the no-bake cookie cake and serve chilled. It’s a great dessert for birthdays, parties, or any time you want a quick and satisfying treat!
Tips:
- Customizing the Crust: You can use Oreos, chocolate chip cookies, or even graham crackers for the base. Different cookies will give you different flavors and textures.
- Layer it Up: For a more decadent cake, you can add layers of chocolate chips, marshmallows, or a drizzle of peanut butter or caramel between the cookie base and ganache layers.
- Make it Extra Chocolatey: If you’re a fan of chocolate, add extra chocolate chips to the crust or mix in some mini chocolate chips before pressing the mixture into the pan.
- No Peanut Butter? You can leave out the peanut butter if it’s not your thing or swap it with another spread like Nutella for a different flavor.
