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You all loved our no bake peanut butter oat cups, so you’re going to flip for this monster cookie version. They’re rich, chocolatey, loaded with peanut butter, oats, and colorful M&M’s, and the best part is there’s absolutely no baking required.
These no-bake chocolate peanut butter oat cups are easy to make, fun to share, and perfect for everything from after school snacks to late-night sweet cravings.
We were blown away by how crazy VIRAL our original peanut butter oat cups went a few weeks ago, but the truth is, there’s another version that we love even more!
Years ago we loved taking our kids to Lagoon amusement park in Utah and I’d always throw in some fun little monster m&m energy bites. Well, the more we made them the more we experimented! This is hands down our family’s preferred recipe!
Why You’ll Love These Monster Cookie Oat Cups
You can tell just by looking at them that you’re going to love these chocolate peanut butter oat cups! Let me tell you why…
These no bake oat cups come together with simple pantry staples and a few fun add-ins. Each ingredient plays a role in creating that classic monster cookie flavor with plenty of chewy texture and chocolatey crunch.
Old Fashioned Oats: Give the cups their hearty, chewy base and help everything hold together.
Protein Powder: Adds structure and a little protein boost while keeping the texture soft and no bake friendly.
Peanut Butter: Creamy, rich, and full of flavor—this is the glue that holds the oat cups together.
Maple Syrup: Naturally sweetens the mixture and adds a subtle, cozy flavor.
Vanilla Extract: Enhances all the flavors and adds a hint of warmth.
Salt: Balances the sweetness and makes the chocolate and peanut butter pop.
Mini M&M’s: Add color, crunch, and that classic monster cookie vibe.
For the Topping
Chocolate Chips: Melt into a smooth, rich layer that finishes the cups perfectly. Use semi-sweet or dark or a combination if you want!
Peanut Butter Chips: Add extra peanut butter flavor and pair perfectly with the chocolate. (More chocolate chips work great too!)
Mini M&M’s: Sprinkled on top for extra crunch and fun pops of color.
Flaked Salt: A light sprinkle brings out the sweetness and adds a subtle finishing crunch.
Our Favorite Protein Powders
We’ve tried every protein powder under the sun and we have two favorite brands…
We aren’t partners with either of them or anything. We just love their products and think they taste the best. For this recipe, I used vanilla protein powder.
How to Make No Bake M&M Oat Cups
Combine: Add all the ingredients for the peanut butter oat base to a medium bowl and mix until combined.
Fold: Add the m&m’s and fold them into the oat mixture.
Place in Muffin Pan: Place the oat mixture into the muffin cups lined with paper liners. Try to distribute the mixture even across 8 cups. Flatten the mixture as much as possible.
Freeze: Place the pan in the freezer for at least 2 hours.
Melt: Place the chocolate and peanut butter chips in a pan and melt until smooth (or melt in the microwave in 30 second intervals).
Top with Chocolate: Pour a spoonful or two of melted chocolate over each oat cup and smooth it out.
Sprinkle: Sprinkle with flaked sea salt and a few mini m&m’s.
Freeze: Place into the refrigerator until the chocolate sets or place in the freezer for another hour.
Variations and Add-Ins
There are so many fun variations and add-ins that you can try with these oat cups. You can swap the peanut butter with almond butter or sunbutter.
You could also substitute the m&m’s with a different favorite candy like Reese’s Pieces or even mini chocolate chips. Coconut lovers can add some coconut flakes for some extra texture and sweetness.
How to Store No Bake Oat Cups
Leftover no bake monster cookie cups should be stored in the refrigerator or freezer in an airtight container. They will keep for up to a month.
These M&M no bake chocolate peanut butter oat cups are easy, colorful, and packed with that classic monster cookie flavor everyone loves.
More Easy No Bake Desserts:
Watch How These Oat Cups are Made…
Prevent your screen from going dark
In a medium bowl, mix together the oats, protein powder, peanut butter, syrup, vanilla and salt.
1 Cup Old Fashioned Oats, ¼ Cup Protein Powder, 1 Cup Peanut Butter, ½ Cup Maple Syrup, 1 teaspoon Vanilla Extract, ½ teaspoon Salt
Fold in the M&M’s.
¾ Cup M&M’s
Transfer the oat mixture to the cups of a muffin tin lined with paper liners. Fill each cup about ¾ full. Flatten out as best as possible.
Refrigerate slightly to set the ingredients or Freeze the tray for up to 2 hours.
For the Topping
In a small saucepan over low heat, melt the chocolate chips and peanut butter chips, stirring constantly until smooth and melted.
½ Cup Chocolate Chips, 2 Tablespoons Peanut Butter Chips
Remove the tray from the freezer and drop a spoonful or two of chocolate on the tops of each and smooth it out flat.
Sprinkle with the flaky salt and freeze or refrigerate to harden the chocolate.
Flaked Salt
Our favorite brands of protein powder are Just Ingredients and Ascent. If you don’t have protein powder, you could substitute it with all purpose flour or oat flour. You can use semi-sweet, dark or any combination of chocolate chips. Store in an airtight container in the freezer.
It tastes better the next day. So if you can wait, wait. The cookies soften overnight and the texture is so much better.
One jar of Biscoff is enough. No need to buy extra – half goes into the cream, half becomes the topping. You’re all set.
You got this!
Why This Recipe Works
I’ve tested several versions of this cake. Here’s what I learned:
Nestle All-Purpose Cream holds up better than whipping cream. It’s thicker and doesn’t deflate as quickly, so your layers stay firm.
Adding Biscoff spread to the cream (not just on top) gives flavor throughout. Some recipes only drizzle it on top, but mixing it in makes every bite taste like cookie butter.
Freezing before adding the topping makes cleaner layers. If you pour the melted spread on soft cream, it sinks in. Freezing first keeps the topping on top.
Crushed cookies in the cream add texture. You get little crunchy bits in the filling, not just the layers.
Ingredients for Biscoff Icebox Cake
Nestle All-Purpose Cream (500 ml) – This is the base of the filling. It whips up thick and holds its shape well. Make sure it’s cold – straight from the fridge. Warm cream won’t whip properly.
Carnation Condensed Milk (8 ounces) – This adds sweetness and helps the cream set. I use about half a 14-ounce can. You can adjust depending on how sweet you like it.
Biscoff Spread / Cookie Butter (13.4 ounces, 1 jar) – This is the star ingredient. You’ll mix some into the cream and melt the rest for the topping. Get the creamy kind (not crunchy). One 400g jar is enough. Look for the brown jar with the red lid – it’s usually in the peanut butter aisle or international section.
Biscoff Cookies (40 pieces, about 2 packs) – These are the cookie layers that soften into cake-like texture. You’ll crush a few for the topping and use the rest whole for layering. The cookies come in individual two-packs or larger sleeves.
How to Make Biscoff Icebox Cake
Step 1: Crush Some Cookies for Topping – Take 6 Biscoff cookies and crush them into small pieces. You can put them in a ziplock bag and use a rolling pin, or just crush them with your hands. Set aside – you’ll use some in the cream and save the rest for sprinkling on top.
Step 2: Whip the Cream and Mix in the Biscoff – Pour the all-purpose cream into a large mixing bowl. Using an electric mixer, whisk until soft peaks form – about 4 to 5 minutes. You’ll know it’s ready when the cream holds its shape but still looks smooth. Add 5 tablespoons of Biscoff spread, all the condensed milk, and about 2/3 of your crushed cookies. Keep mixing until everything is well combined. The mixture will turn a light caramel color.
Step 3: Layer the Cookies and Cream – Get a 9×9-inch baking pan. Arrange Biscoff cookies in a single layer at the bottom – they should cover most of the surface. Spread a portion of the cream mixture evenly over the cookies. Add another layer of cookies on top. Spread more cream. Keep repeating until you run out of ingredients. Make sure you end with a cream layer on top, not cookies. Cover and freeze for 2 to 3 hours until firm.
Step 4: Add the Melted Biscoff Topping – Transfer the remaining Biscoff spread (about half the jar) to a microwave-safe bowl. Heat for 30 seconds – it should become runny and pourable. Take the cake out of the freezer. Pour the melted Biscoff spread evenly over the top. Use a spoon or spatula to spread it to the edges. Sprinkle the remaining crushed cookies on top.
Step 5: Chill and Serve – Put the cake back in the refrigerator for at least 1 hour. This lets the topping set and the cookies soften into that cake-like texture. When ready, slice into squares and serve cold.
What to Serve with Biscoff Icebox Cake
This dessert is rich. I usually serve it after lighter meals or pair it with something that balances the sweetness.
Black Coffee or Espresso – The bitterness cuts through the sweetness. This is my favorite pairing.
Fresh Berries or Sliced Bananas – The fruit adds freshness and balances the richness.
Leche Flan – If you want a full Filipino dessert spread, this is a classic addition.
Filipino Fruit Salad – Another creamy dessert that uses the same cream and condensed milk base. Good for parties.
Milk Tea or Hot Chocolate – For those who want a cozy afternoon pairing.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Biscoff Icebox Cake
This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
Prep: 15 minutesminutes
Freezing + Chilling: 4 hourshours
Total: 4 hourshours15 minutesminutes
Equipment
1 Electric mixer or stand mixer For whipping cream to soft peaks
1 9×9 inch baking pan Use 8×8 for thicker layers or 9×13 for more servings
1 Large mixing bowl For whipping cream
1 Microwave-safe bowl For melting Biscoff spread
1 Plastic wrap Optional, for lining pan and easier removal
Instructions
Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
40 pieces Lotus Biscoff Cookies
Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
500 ml Nestle All-Purpose Cream
Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
8 oz Carnation Condensed Milk, 13.4 oz Biscoff Spread
In a 9×9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
Cover and freeze for 2-3 hours until firm.
Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
Refrigerate for 1 hour until topping sets. Slice and serve cold.
Notes
MAKE AHEAD: Prepare up to 2 days before serving. Keep frozen, then move to fridge 1 hour before serving.STORAGE: Cover and refrigerate up to 5 days. Cookies soften more over time – many prefer it the next day.FREEZING: Freeze in airtight container up to 2 weeks. Thaw in fridge 2 hours before serving.PAN SIZE: 9×9 inch is ideal. Use 8×8 for thicker layers, 9×13 for more servings.
Freeze for at least 2-3 hours, then refrigerate for 1 hour after adding the topping. For best results – soft cookie layers and clean slices – chill overnight.
Why are my cookies still crunchy?
They need more time to absorb moisture from the cream. Refrigerate for at least 4-6 hours, or overnight. The cookies should soften into a cake-like texture. If they’re still crunchy, give it more time. Can I make this without freezing?
You can, but the cake will be softer and harder to slice neatly. Freezing firms it up so you get clean squares. If skipping the freezer, refrigerate for at least 6 hours.
Where can I buy Biscoff spread in the Philippines?
Check the peanut butter aisle or international section at SM Supermarket, Robinsons, or Landmark. It’s also available on Lazada and Shopee. Look for the brown jar with the red lid labeled “Lotus Biscoff” or “Cookie Butter.”
Can I use crunchy Biscoff spread instead of creamy?
The crunchy version doesn’t melt as smoothly for the topping. If you use it in the cream, it works fine – you’ll just have more texture. For the drizzle on top, creamy melts better.
How long can I leave this out during a party?
About 30 minutes at room temperature. After that, it starts to soften too much. Keep it refrigerated and only take out slices as needed. It’s best served cold.
More No-Bake Desserts
Fruit Cocktail Float
Layers of graham crackers with cream and canned fruit cocktail. Easy party dessert.
I brought this to a family gathering last month and it was gone in minutes. The kids kept coming back for more. What I like about icebox cakes is they look impressive but the work is simple – you’re just layering and waiting.
This Biscoff Icebox Cake has become one of my go-to desserts for parties. Make it the night before, forget about it, and it’s ready when you need it.
[ad_2]
Vanjo Merano
Source link Keep your cream cold. I mean really cold – straight from the fridge. If it’s even a little warm, it won’t whip. I’ve been there.
Don’t skip the freezing step. I know it’s tempting, but this is what keeps the topping from sinking. Trust me on this one.
It tastes better the next day. So if you can wait, wait. The cookies soften overnight and the texture is so much better.
One jar of Biscoff is enough. No need to buy extra – half goes into the cream, half becomes the topping. You’re all set.
You got this!
Why This Recipe Works
I’ve tested several versions of this cake. Here’s what I learned:
Nestle All-Purpose Cream holds up better than whipping cream. It’s thicker and doesn’t deflate as quickly, so your layers stay firm.
Adding Biscoff spread to the cream (not just on top) gives flavor throughout. Some recipes only drizzle it on top, but mixing it in makes every bite taste like cookie butter.
Freezing before adding the topping makes cleaner layers. If you pour the melted spread on soft cream, it sinks in. Freezing first keeps the topping on top.
Crushed cookies in the cream add texture. You get little crunchy bits in the filling, not just the layers.
Ingredients for Biscoff Icebox Cake
Nestle All-Purpose Cream (500 ml) – This is the base of the filling. It whips up thick and holds its shape well. Make sure it’s cold – straight from the fridge. Warm cream won’t whip properly.
Carnation Condensed Milk (8 ounces) – This adds sweetness and helps the cream set. I use about half a 14-ounce can. You can adjust depending on how sweet you like it.
Biscoff Spread / Cookie Butter (13.4 ounces, 1 jar) – This is the star ingredient. You’ll mix some into the cream and melt the rest for the topping. Get the creamy kind (not crunchy). One 400g jar is enough. Look for the brown jar with the red lid – it’s usually in the peanut butter aisle or international section.
Biscoff Cookies (40 pieces, about 2 packs) – These are the cookie layers that soften into cake-like texture. You’ll crush a few for the topping and use the rest whole for layering. The cookies come in individual two-packs or larger sleeves.
How to Make Biscoff Icebox Cake
Step 1: Crush Some Cookies for Topping – Take 6 Biscoff cookies and crush them into small pieces. You can put them in a ziplock bag and use a rolling pin, or just crush them with your hands. Set aside – you’ll use some in the cream and save the rest for sprinkling on top.
Step 2: Whip the Cream and Mix in the Biscoff – Pour the all-purpose cream into a large mixing bowl. Using an electric mixer, whisk until soft peaks form – about 4 to 5 minutes. You’ll know it’s ready when the cream holds its shape but still looks smooth. Add 5 tablespoons of Biscoff spread, all the condensed milk, and about 2/3 of your crushed cookies. Keep mixing until everything is well combined. The mixture will turn a light caramel color.
Step 3: Layer the Cookies and Cream – Get a 9×9-inch baking pan. Arrange Biscoff cookies in a single layer at the bottom – they should cover most of the surface. Spread a portion of the cream mixture evenly over the cookies. Add another layer of cookies on top. Spread more cream. Keep repeating until you run out of ingredients. Make sure you end with a cream layer on top, not cookies. Cover and freeze for 2 to 3 hours until firm.
Step 4: Add the Melted Biscoff Topping – Transfer the remaining Biscoff spread (about half the jar) to a microwave-safe bowl. Heat for 30 seconds – it should become runny and pourable. Take the cake out of the freezer. Pour the melted Biscoff spread evenly over the top. Use a spoon or spatula to spread it to the edges. Sprinkle the remaining crushed cookies on top.
Step 5: Chill and Serve – Put the cake back in the refrigerator for at least 1 hour. This lets the topping set and the cookies soften into that cake-like texture. When ready, slice into squares and serve cold.
What to Serve with Biscoff Icebox Cake
This dessert is rich. I usually serve it after lighter meals or pair it with something that balances the sweetness.
Black Coffee or Espresso – The bitterness cuts through the sweetness. This is my favorite pairing.
Fresh Berries or Sliced Bananas – The fruit adds freshness and balances the richness.
Leche Flan – If you want a full Filipino dessert spread, this is a classic addition.
Filipino Fruit Salad – Another creamy dessert that uses the same cream and condensed milk base. Good for parties.
Milk Tea or Hot Chocolate – For those who want a cozy afternoon pairing.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Biscoff Icebox Cake
This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
Prep: 15 minutesminutes
Freezing + Chilling: 4 hourshours
Total: 4 hourshours15 minutesminutes
Equipment
1 Electric mixer or stand mixer For whipping cream to soft peaks
1 9×9 inch baking pan Use 8×8 for thicker layers or 9×13 for more servings
1 Large mixing bowl For whipping cream
1 Microwave-safe bowl For melting Biscoff spread
1 Plastic wrap Optional, for lining pan and easier removal
Instructions
Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
40 pieces Lotus Biscoff Cookies
Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
500 ml Nestle All-Purpose Cream
Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
8 oz Carnation Condensed Milk, 13.4 oz Biscoff Spread
In a 9×9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
Cover and freeze for 2-3 hours until firm.
Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
Refrigerate for 1 hour until topping sets. Slice and serve cold.
Notes
MAKE AHEAD: Prepare up to 2 days before serving. Keep frozen, then move to fridge 1 hour before serving.STORAGE: Cover and refrigerate up to 5 days. Cookies soften more over time – many prefer it the next day.FREEZING: Freeze in airtight container up to 2 weeks. Thaw in fridge 2 hours before serving.PAN SIZE: 9×9 inch is ideal. Use 8×8 for thicker layers, 9×13 for more servings.
Freeze for at least 2-3 hours, then refrigerate for 1 hour after adding the topping. For best results – soft cookie layers and clean slices – chill overnight.
Why are my cookies still crunchy?
They need more time to absorb moisture from the cream. Refrigerate for at least 4-6 hours, or overnight. The cookies should soften into a cake-like texture. If they’re still crunchy, give it more time. Can I make this without freezing?
You can, but the cake will be softer and harder to slice neatly. Freezing firms it up so you get clean squares. If skipping the freezer, refrigerate for at least 6 hours.
Where can I buy Biscoff spread in the Philippines?
Check the peanut butter aisle or international section at SM Supermarket, Robinsons, or Landmark. It’s also available on Lazada and Shopee. Look for the brown jar with the red lid labeled “Lotus Biscoff” or “Cookie Butter.”
Can I use crunchy Biscoff spread instead of creamy?
The crunchy version doesn’t melt as smoothly for the topping. If you use it in the cream, it works fine – you’ll just have more texture. For the drizzle on top, creamy melts better.
How long can I leave this out during a party?
About 30 minutes at room temperature. After that, it starts to soften too much. Keep it refrigerated and only take out slices as needed. It’s best served cold.
More No-Bake Desserts
Fruit Cocktail Float
Layers of graham crackers with cream and canned fruit cocktail. Easy party dessert.
I brought this to a family gathering last month and it was gone in minutes. The kids kept coming back for more. What I like about icebox cakes is they look impressive but the work is simple – you’re just layering and waiting.
This Biscoff Icebox Cake has become one of my go-to desserts for parties. Make it the night before, forget about it, and it’s ready when you need it.
[ad_2]
Vanjo Merano
Source link Just a few things I want you to know before you start:
Keep your cream cold. I mean really cold – straight from the fridge. If it’s even a little warm, it won’t whip. I’ve been there.
Don’t skip the freezing step. I know it’s tempting, but this is what keeps the topping from sinking. Trust me on this one.
It tastes better the next day. So if you can wait, wait. The cookies soften overnight and the texture is so much better.
One jar of Biscoff is enough. No need to buy extra – half goes into the cream, half becomes the topping. You’re all set.
You got this!
Why This Recipe Works
I’ve tested several versions of this cake. Here’s what I learned:
Nestle All-Purpose Cream holds up better than whipping cream. It’s thicker and doesn’t deflate as quickly, so your layers stay firm.
Adding Biscoff spread to the cream (not just on top) gives flavor throughout. Some recipes only drizzle it on top, but mixing it in makes every bite taste like cookie butter.
Freezing before adding the topping makes cleaner layers. If you pour the melted spread on soft cream, it sinks in. Freezing first keeps the topping on top.
Crushed cookies in the cream add texture. You get little crunchy bits in the filling, not just the layers.
Ingredients for Biscoff Icebox Cake
Nestle All-Purpose Cream (500 ml) – This is the base of the filling. It whips up thick and holds its shape well. Make sure it’s cold – straight from the fridge. Warm cream won’t whip properly.
Carnation Condensed Milk (8 ounces) – This adds sweetness and helps the cream set. I use about half a 14-ounce can. You can adjust depending on how sweet you like it.
Biscoff Spread / Cookie Butter (13.4 ounces, 1 jar) – This is the star ingredient. You’ll mix some into the cream and melt the rest for the topping. Get the creamy kind (not crunchy). One 400g jar is enough. Look for the brown jar with the red lid – it’s usually in the peanut butter aisle or international section.
Biscoff Cookies (40 pieces, about 2 packs) – These are the cookie layers that soften into cake-like texture. You’ll crush a few for the topping and use the rest whole for layering. The cookies come in individual two-packs or larger sleeves.
How to Make Biscoff Icebox Cake
Step 1: Crush Some Cookies for Topping – Take 6 Biscoff cookies and crush them into small pieces. You can put them in a ziplock bag and use a rolling pin, or just crush them with your hands. Set aside – you’ll use some in the cream and save the rest for sprinkling on top.
Step 2: Whip the Cream and Mix in the Biscoff – Pour the all-purpose cream into a large mixing bowl. Using an electric mixer, whisk until soft peaks form – about 4 to 5 minutes. You’ll know it’s ready when the cream holds its shape but still looks smooth. Add 5 tablespoons of Biscoff spread, all the condensed milk, and about 2/3 of your crushed cookies. Keep mixing until everything is well combined. The mixture will turn a light caramel color.
Step 3: Layer the Cookies and Cream – Get a 9×9-inch baking pan. Arrange Biscoff cookies in a single layer at the bottom – they should cover most of the surface. Spread a portion of the cream mixture evenly over the cookies. Add another layer of cookies on top. Spread more cream. Keep repeating until you run out of ingredients. Make sure you end with a cream layer on top, not cookies. Cover and freeze for 2 to 3 hours until firm.
Step 4: Add the Melted Biscoff Topping – Transfer the remaining Biscoff spread (about half the jar) to a microwave-safe bowl. Heat for 30 seconds – it should become runny and pourable. Take the cake out of the freezer. Pour the melted Biscoff spread evenly over the top. Use a spoon or spatula to spread it to the edges. Sprinkle the remaining crushed cookies on top.
Step 5: Chill and Serve – Put the cake back in the refrigerator for at least 1 hour. This lets the topping set and the cookies soften into that cake-like texture. When ready, slice into squares and serve cold.
What to Serve with Biscoff Icebox Cake
This dessert is rich. I usually serve it after lighter meals or pair it with something that balances the sweetness.
Black Coffee or Espresso – The bitterness cuts through the sweetness. This is my favorite pairing.
Fresh Berries or Sliced Bananas – The fruit adds freshness and balances the richness.
Leche Flan – If you want a full Filipino dessert spread, this is a classic addition.
Filipino Fruit Salad – Another creamy dessert that uses the same cream and condensed milk base. Good for parties.
Milk Tea or Hot Chocolate – For those who want a cozy afternoon pairing.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Biscoff Icebox Cake
This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
Prep: 15 minutesminutes
Freezing + Chilling: 4 hourshours
Total: 4 hourshours15 minutesminutes
Equipment
1 Electric mixer or stand mixer For whipping cream to soft peaks
1 9×9 inch baking pan Use 8×8 for thicker layers or 9×13 for more servings
1 Large mixing bowl For whipping cream
1 Microwave-safe bowl For melting Biscoff spread
1 Plastic wrap Optional, for lining pan and easier removal
Instructions
Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
40 pieces Lotus Biscoff Cookies
Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
500 ml Nestle All-Purpose Cream
Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
8 oz Carnation Condensed Milk, 13.4 oz Biscoff Spread
In a 9×9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
Cover and freeze for 2-3 hours until firm.
Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
Refrigerate for 1 hour until topping sets. Slice and serve cold.
Notes
MAKE AHEAD: Prepare up to 2 days before serving. Keep frozen, then move to fridge 1 hour before serving.STORAGE: Cover and refrigerate up to 5 days. Cookies soften more over time – many prefer it the next day.FREEZING: Freeze in airtight container up to 2 weeks. Thaw in fridge 2 hours before serving.PAN SIZE: 9×9 inch is ideal. Use 8×8 for thicker layers, 9×13 for more servings.
Freeze for at least 2-3 hours, then refrigerate for 1 hour after adding the topping. For best results – soft cookie layers and clean slices – chill overnight.
Why are my cookies still crunchy?
They need more time to absorb moisture from the cream. Refrigerate for at least 4-6 hours, or overnight. The cookies should soften into a cake-like texture. If they’re still crunchy, give it more time. Can I make this without freezing?
You can, but the cake will be softer and harder to slice neatly. Freezing firms it up so you get clean squares. If skipping the freezer, refrigerate for at least 6 hours.
Where can I buy Biscoff spread in the Philippines?
Check the peanut butter aisle or international section at SM Supermarket, Robinsons, or Landmark. It’s also available on Lazada and Shopee. Look for the brown jar with the red lid labeled “Lotus Biscoff” or “Cookie Butter.”
Can I use crunchy Biscoff spread instead of creamy?
The crunchy version doesn’t melt as smoothly for the topping. If you use it in the cream, it works fine – you’ll just have more texture. For the drizzle on top, creamy melts better.
How long can I leave this out during a party?
About 30 minutes at room temperature. After that, it starts to soften too much. Keep it refrigerated and only take out slices as needed. It’s best served cold.
More No-Bake Desserts
Fruit Cocktail Float
Layers of graham crackers with cream and canned fruit cocktail. Easy party dessert.
I brought this to a family gathering last month and it was gone in minutes. The kids kept coming back for more. What I like about icebox cakes is they look impressive but the work is simple – you’re just layering and waiting.
This Biscoff Icebox Cake has become one of my go-to desserts for parties. Make it the night before, forget about it, and it’s ready when you need it.
Biscoff icebox cake is a no bake dessert made by layering Biscoff cookies with a light and creamy filling, then chilling until perfectly set. This easy recipe is ideal for holidays, gatherings, or quick dessert cravings.
This post may contain affiliate links. Please read our disclosure policy.
This Biscoff Icebox Cakeis one of the easiest no-bake desserts I make. You only need 4 ingredients – Biscoff cookies, Biscoff spread, cream, and condensed milk. No oven, no cooking. Just layer everything, freeze, and you have a creamy dessert with that caramel-cookie flavor everyone loves.
I’ve been making icebox cakes for years – Mango Float, Fruit Cocktail Float, Peach Refrigerator Cake – and this Biscoff version has become a family favorite. The cookie butter mixed into the cream is what makes it different. You get that warm, spiced flavor in every bite.
I like preparing this the night before parties. By the time guests arrive, it’s set and ready to slice.
What is Biscoff Icebox Cake?
Biscoff Icebox Cake is a no-bake layered dessert made with Lotus Biscoff cookies and a cookie butter cream filling. You layer cookies with whipped cream, then chill until the cookies soften and turn cake-like. No oven needed – the freezer and fridge do all the work.
Biscoff cookies are those caramelized biscuits you get on airplane flights – the ones in the red wrapper. They have a warm, spiced flavor, a bit like gingerbread but sweeter. The spread (also called cookie butter or speculoos spread) is like peanut butter but made from crushed Biscoff cookies.
Icebox cakes became popular in the 1920s and 1930s when home refrigerators were still new. They were an easy way to make a layered cake without heating up the kitchen. Filipino favorites like Mango Float and Graham Refrigerator Cake use the same idea – layers of cookies or crackers softened by cream.
This Biscoff version gives the classic dessert a twist with that caramel-cookie flavor.
Before You Start – Vanjo’s Advice
Just a few things I want you to know before you start:
Keep your cream cold. I mean really cold – straight from the fridge. If it’s even a little warm, it won’t whip. I’ve been there.
Don’t skip the freezing step. I know it’s tempting, but this is what keeps the topping from sinking. Trust me on this one.
It tastes better the next day. So if you can wait, wait. The cookies soften overnight and the texture is so much better.
One jar of Biscoff is enough. No need to buy extra – half goes into the cream, half becomes the topping. You’re all set.
You got this!
Why This Recipe Works
I’ve tested several versions of this cake. Here’s what I learned:
Nestle All-Purpose Cream holds up better than whipping cream. It’s thicker and doesn’t deflate as quickly, so your layers stay firm.
Adding Biscoff spread to the cream (not just on top) gives flavor throughout. Some recipes only drizzle it on top, but mixing it in makes every bite taste like cookie butter.
Freezing before adding the topping makes cleaner layers. If you pour the melted spread on soft cream, it sinks in. Freezing first keeps the topping on top.
Crushed cookies in the cream add texture. You get little crunchy bits in the filling, not just the layers.
Ingredients for Biscoff Icebox Cake
Nestle All-Purpose Cream (500 ml) – This is the base of the filling. It whips up thick and holds its shape well. Make sure it’s cold – straight from the fridge. Warm cream won’t whip properly.
Carnation Condensed Milk (8 ounces) – This adds sweetness and helps the cream set. I use about half a 14-ounce can. You can adjust depending on how sweet you like it.
Biscoff Spread / Cookie Butter (13.4 ounces, 1 jar) – This is the star ingredient. You’ll mix some into the cream and melt the rest for the topping. Get the creamy kind (not crunchy). One 400g jar is enough. Look for the brown jar with the red lid – it’s usually in the peanut butter aisle or international section.
Biscoff Cookies (40 pieces, about 2 packs) – These are the cookie layers that soften into cake-like texture. You’ll crush a few for the topping and use the rest whole for layering. The cookies come in individual two-packs or larger sleeves.
How to Make Biscoff Icebox Cake
Step 1: Crush Some Cookies for Topping – Take 6 Biscoff cookies and crush them into small pieces. You can put them in a ziplock bag and use a rolling pin, or just crush them with your hands. Set aside – you’ll use some in the cream and save the rest for sprinkling on top.
Step 2: Whip the Cream and Mix in the Biscoff – Pour the all-purpose cream into a large mixing bowl. Using an electric mixer, whisk until soft peaks form – about 4 to 5 minutes. You’ll know it’s ready when the cream holds its shape but still looks smooth. Add 5 tablespoons of Biscoff spread, all the condensed milk, and about 2/3 of your crushed cookies. Keep mixing until everything is well combined. The mixture will turn a light caramel color.
Step 3: Layer the Cookies and Cream – Get a 9×9-inch baking pan. Arrange Biscoff cookies in a single layer at the bottom – they should cover most of the surface. Spread a portion of the cream mixture evenly over the cookies. Add another layer of cookies on top. Spread more cream. Keep repeating until you run out of ingredients. Make sure you end with a cream layer on top, not cookies. Cover and freeze for 2 to 3 hours until firm.
Step 4: Add the Melted Biscoff Topping – Transfer the remaining Biscoff spread (about half the jar) to a microwave-safe bowl. Heat for 30 seconds – it should become runny and pourable. Take the cake out of the freezer. Pour the melted Biscoff spread evenly over the top. Use a spoon or spatula to spread it to the edges. Sprinkle the remaining crushed cookies on top.
Step 5: Chill and Serve – Put the cake back in the refrigerator for at least 1 hour. This lets the topping set and the cookies soften into that cake-like texture. When ready, slice into squares and serve cold.
What to Serve with Biscoff Icebox Cake
This dessert is rich. I usually serve it after lighter meals or pair it with something that balances the sweetness.
Black Coffee or Espresso – The bitterness cuts through the sweetness. This is my favorite pairing.
Fresh Berries or Sliced Bananas – The fruit adds freshness and balances the richness.
Leche Flan – If you want a full Filipino dessert spread, this is a classic addition.
Filipino Fruit Salad – Another creamy dessert that uses the same cream and condensed milk base. Good for parties.
Milk Tea or Hot Chocolate – For those who want a cozy afternoon pairing.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Biscoff Icebox Cake
This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
Prep: 15 minutesminutes
Freezing + Chilling: 4 hourshours
Total: 4 hourshours15 minutesminutes
Equipment
1 Electric mixer or stand mixer For whipping cream to soft peaks
1 9×9 inch baking pan Use 8×8 for thicker layers or 9×13 for more servings
1 Large mixing bowl For whipping cream
1 Microwave-safe bowl For melting Biscoff spread
1 Plastic wrap Optional, for lining pan and easier removal
Instructions
Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
40 pieces Lotus Biscoff Cookies
Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
500 ml Nestle All-Purpose Cream
Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
8 oz Carnation Condensed Milk, 13.4 oz Biscoff Spread
In a 9×9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
Cover and freeze for 2-3 hours until firm.
Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
Refrigerate for 1 hour until topping sets. Slice and serve cold.
Notes
MAKE AHEAD: Prepare up to 2 days before serving. Keep frozen, then move to fridge 1 hour before serving.STORAGE: Cover and refrigerate up to 5 days. Cookies soften more over time – many prefer it the next day.FREEZING: Freeze in airtight container up to 2 weeks. Thaw in fridge 2 hours before serving.PAN SIZE: 9×9 inch is ideal. Use 8×8 for thicker layers, 9×13 for more servings.
Freeze for at least 2-3 hours, then refrigerate for 1 hour after adding the topping. For best results – soft cookie layers and clean slices – chill overnight.
Why are my cookies still crunchy?
They need more time to absorb moisture from the cream. Refrigerate for at least 4-6 hours, or overnight. The cookies should soften into a cake-like texture. If they’re still crunchy, give it more time. Can I make this without freezing?
You can, but the cake will be softer and harder to slice neatly. Freezing firms it up so you get clean squares. If skipping the freezer, refrigerate for at least 6 hours.
Where can I buy Biscoff spread in the Philippines?
Check the peanut butter aisle or international section at SM Supermarket, Robinsons, or Landmark. It’s also available on Lazada and Shopee. Look for the brown jar with the red lid labeled “Lotus Biscoff” or “Cookie Butter.”
Can I use crunchy Biscoff spread instead of creamy?
The crunchy version doesn’t melt as smoothly for the topping. If you use it in the cream, it works fine – you’ll just have more texture. For the drizzle on top, creamy melts better.
How long can I leave this out during a party?
About 30 minutes at room temperature. After that, it starts to soften too much. Keep it refrigerated and only take out slices as needed. It’s best served cold.
More No-Bake Desserts
Fruit Cocktail Float
Layers of graham crackers with cream and canned fruit cocktail. Easy party dessert.
I brought this to a family gathering last month and it was gone in minutes. The kids kept coming back for more. What I like about icebox cakes is they look impressive but the work is simple – you’re just layering and waiting.
This Biscoff Icebox Cake has become one of my go-to desserts for parties. Make it the night before, forget about it, and it’s ready when you need it.
Biscoff icebox cake is a no bake dessert made by layering Biscoff cookies with a light and creamy filling, then chilling until perfectly set. This easy recipe is ideal for holidays, gatherings, or quick dessert cravings.
This post may contain affiliate links. Please read our disclosure policy.
This Biscoff Icebox Cakeis one of the easiest no-bake desserts I make. You only need 4 ingredients – Biscoff cookies, Biscoff spread, cream, and condensed milk. No oven, no cooking. Just layer everything, freeze, and you have a creamy dessert with that caramel-cookie flavor everyone loves.
I’ve been making icebox cakes for years – Mango Float, Fruit Cocktail Float, Peach Refrigerator Cake – and this Biscoff version has become a family favorite. The cookie butter mixed into the cream is what makes it different. You get that warm, spiced flavor in every bite.
I like preparing this the night before parties. By the time guests arrive, it’s set and ready to slice.
What is Biscoff Icebox Cake?
Biscoff Icebox Cake is a no-bake layered dessert made with Lotus Biscoff cookies and a cookie butter cream filling. You layer cookies with whipped cream, then chill until the cookies soften and turn cake-like. No oven needed – the freezer and fridge do all the work.
Biscoff cookies are those caramelized biscuits you get on airplane flights – the ones in the red wrapper. They have a warm, spiced flavor, a bit like gingerbread but sweeter. The spread (also called cookie butter or speculoos spread) is like peanut butter but made from crushed Biscoff cookies.
Icebox cakes became popular in the 1920s and 1930s when home refrigerators were still new. They were an easy way to make a layered cake without heating up the kitchen. Filipino favorites like Mango Float and Graham Refrigerator Cake use the same idea – layers of cookies or crackers softened by cream.
This Biscoff version gives the classic dessert a twist with that caramel-cookie flavor.
Before You Start – Vanjo’s Advice
Just a few things I want you to know before you start:
Keep your cream cold. I mean really cold – straight from the fridge. If it’s even a little warm, it won’t whip. I’ve been there.
Don’t skip the freezing step. I know it’s tempting, but this is what keeps the topping from sinking. Trust me on this one.
It tastes better the next day. So if you can wait, wait. The cookies soften overnight and the texture is so much better.
One jar of Biscoff is enough. No need to buy extra – half goes into the cream, half becomes the topping. You’re all set.
You got this!
Why This Recipe Works
I’ve tested several versions of this cake. Here’s what I learned:
Nestle All-Purpose Cream holds up better than whipping cream. It’s thicker and doesn’t deflate as quickly, so your layers stay firm.
Adding Biscoff spread to the cream (not just on top) gives flavor throughout. Some recipes only drizzle it on top, but mixing it in makes every bite taste like cookie butter.
Freezing before adding the topping makes cleaner layers. If you pour the melted spread on soft cream, it sinks in. Freezing first keeps the topping on top.
Crushed cookies in the cream add texture. You get little crunchy bits in the filling, not just the layers.
Ingredients for Biscoff Icebox Cake
Nestle All-Purpose Cream (500 ml) – This is the base of the filling. It whips up thick and holds its shape well. Make sure it’s cold – straight from the fridge. Warm cream won’t whip properly.
Carnation Condensed Milk (8 ounces) – This adds sweetness and helps the cream set. I use about half a 14-ounce can. You can adjust depending on how sweet you like it.
Biscoff Spread / Cookie Butter (13.4 ounces, 1 jar) – This is the star ingredient. You’ll mix some into the cream and melt the rest for the topping. Get the creamy kind (not crunchy). One 400g jar is enough. Look for the brown jar with the red lid – it’s usually in the peanut butter aisle or international section.
Biscoff Cookies (40 pieces, about 2 packs) – These are the cookie layers that soften into cake-like texture. You’ll crush a few for the topping and use the rest whole for layering. The cookies come in individual two-packs or larger sleeves.
How to Make Biscoff Icebox Cake
Step 1: Crush Some Cookies for Topping – Take 6 Biscoff cookies and crush them into small pieces. You can put them in a ziplock bag and use a rolling pin, or just crush them with your hands. Set aside – you’ll use some in the cream and save the rest for sprinkling on top.
Step 2: Whip the Cream and Mix in the Biscoff – Pour the all-purpose cream into a large mixing bowl. Using an electric mixer, whisk until soft peaks form – about 4 to 5 minutes. You’ll know it’s ready when the cream holds its shape but still looks smooth. Add 5 tablespoons of Biscoff spread, all the condensed milk, and about 2/3 of your crushed cookies. Keep mixing until everything is well combined. The mixture will turn a light caramel color.
Step 3: Layer the Cookies and Cream – Get a 9×9-inch baking pan. Arrange Biscoff cookies in a single layer at the bottom – they should cover most of the surface. Spread a portion of the cream mixture evenly over the cookies. Add another layer of cookies on top. Spread more cream. Keep repeating until you run out of ingredients. Make sure you end with a cream layer on top, not cookies. Cover and freeze for 2 to 3 hours until firm.
Step 4: Add the Melted Biscoff Topping – Transfer the remaining Biscoff spread (about half the jar) to a microwave-safe bowl. Heat for 30 seconds – it should become runny and pourable. Take the cake out of the freezer. Pour the melted Biscoff spread evenly over the top. Use a spoon or spatula to spread it to the edges. Sprinkle the remaining crushed cookies on top.
Step 5: Chill and Serve – Put the cake back in the refrigerator for at least 1 hour. This lets the topping set and the cookies soften into that cake-like texture. When ready, slice into squares and serve cold.
What to Serve with Biscoff Icebox Cake
This dessert is rich. I usually serve it after lighter meals or pair it with something that balances the sweetness.
Black Coffee or Espresso – The bitterness cuts through the sweetness. This is my favorite pairing.
Fresh Berries or Sliced Bananas – The fruit adds freshness and balances the richness.
Leche Flan – If you want a full Filipino dessert spread, this is a classic addition.
Filipino Fruit Salad – Another creamy dessert that uses the same cream and condensed milk base. Good for parties.
Milk Tea or Hot Chocolate – For those who want a cozy afternoon pairing.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Biscoff Icebox Cake
This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
Prep: 15 minutesminutes
Freezing + Chilling: 4 hourshours
Total: 4 hourshours15 minutesminutes
Equipment
1 Electric mixer or stand mixer For whipping cream to soft peaks
1 9×9 inch baking pan Use 8×8 for thicker layers or 9×13 for more servings
1 Large mixing bowl For whipping cream
1 Microwave-safe bowl For melting Biscoff spread
1 Plastic wrap Optional, for lining pan and easier removal
Instructions
Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
40 pieces Lotus Biscoff Cookies
Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
500 ml Nestle All-Purpose Cream
Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
8 oz Carnation Condensed Milk, 13.4 oz Biscoff Spread
In a 9×9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
Cover and freeze for 2-3 hours until firm.
Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
Refrigerate for 1 hour until topping sets. Slice and serve cold.
Notes
MAKE AHEAD: Prepare up to 2 days before serving. Keep frozen, then move to fridge 1 hour before serving.STORAGE: Cover and refrigerate up to 5 days. Cookies soften more over time – many prefer it the next day.FREEZING: Freeze in airtight container up to 2 weeks. Thaw in fridge 2 hours before serving.PAN SIZE: 9×9 inch is ideal. Use 8×8 for thicker layers, 9×13 for more servings.
Freeze for at least 2-3 hours, then refrigerate for 1 hour after adding the topping. For best results – soft cookie layers and clean slices – chill overnight.
Why are my cookies still crunchy?
They need more time to absorb moisture from the cream. Refrigerate for at least 4-6 hours, or overnight. The cookies should soften into a cake-like texture. If they’re still crunchy, give it more time. Can I make this without freezing?
You can, but the cake will be softer and harder to slice neatly. Freezing firms it up so you get clean squares. If skipping the freezer, refrigerate for at least 6 hours.
Where can I buy Biscoff spread in the Philippines?
Check the peanut butter aisle or international section at SM Supermarket, Robinsons, or Landmark. It’s also available on Lazada and Shopee. Look for the brown jar with the red lid labeled “Lotus Biscoff” or “Cookie Butter.”
Can I use crunchy Biscoff spread instead of creamy?
The crunchy version doesn’t melt as smoothly for the topping. If you use it in the cream, it works fine – you’ll just have more texture. For the drizzle on top, creamy melts better.
How long can I leave this out during a party?
About 30 minutes at room temperature. After that, it starts to soften too much. Keep it refrigerated and only take out slices as needed. It’s best served cold.
More No-Bake Desserts
Fruit Cocktail Float
Layers of graham crackers with cream and canned fruit cocktail. Easy party dessert.
I brought this to a family gathering last month and it was gone in minutes. The kids kept coming back for more. What I like about icebox cakes is they look impressive but the work is simple – you’re just layering and waiting.
This Biscoff Icebox Cake has become one of my go-to desserts for parties. Make it the night before, forget about it, and it’s ready when you need it.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Move over Chex Muddy Buddies, this Double Peanut Butter Muddy Buddies mix is going VIRAL! While we still love puppy chow with peanut butter and chocolate chips, this peanut butter and peanut butter chips version is the most addicting snack I have ever made! It’s creamy, it’s crunchy, and it’s got a secret in the powdered sugar you won’t believe!
The Best Muddy Buddies, AKA Puppy Chow Recipe just got a makeover. The DOUBLE PEANUT BUTTER Muddy Buddies recipes uses both peanut butter and peanut butter chips making it a peanut-butter-lovers dream snack! It comes together in just a few minutes, no baking needed, and results in the most irresistible snack to feed a crowd!
Why Our Muddy Buddies are Better
Listen, I have some issues with other recipes for puppy chow- too little clumping of peanut butter globs, too much or too little powdered sugar. Ugh, I want to indulge. I want to FEEL the heaviness of peanut butter goodness as clusters stuck together!
The Many Names of Puppy Chow
My mom and sister and I are in a group text and tonight’s text thread was about “muddy Buddies” vs “Puppy Chow”. I don’t know if it was a Pacific Northwest thing or an Idaho thing (that’s where my mom is from), but we call this treat “Puppy Chow.” Always have, always will. But the truth is, it has other names, like muddy buddies, monkey munch, dog food, Chex mix, but no matter what you call it, it’s delicious.
Our daughter and her friends make this recipe almost monthly making it a favorite in our household, (except for our famous GOOEY Peanut Butter M&M Cookies). I CANNOT stop eating either one!
Creamy Peanut Butter: The star flavor! It coats the cereal, giving it that rich, nutty taste and helps the other ingredients stick together. Peanut butter also adds smoothness and makes the mix more satisfying.
Butter: Adds richness, a little extra flavor, and helps thin the peanut butter so it coats the cereal more evenly without clumping.
Peanut Butter Chips: Boost that peanut butter flavor even more and give the muddy buddies a creamy, candy-like coating when melted with the peanut butter.
Rice ChexCereal: The crunchy base that holds everything together. Its light, crisp texture makes the perfect vessel for soaking up the peanut butter coating without getting soggy and keeping it’s crunch.
Powdered Sugar: Creates the classic sweet, powdery finish on muddy buddies. It balances the saltiness of the peanut butter and adds that irresistible “snowy” look.
Cinnamon Sugar: Totally optional but it adds warmth and depth of flavor while giving the mix a little extra sweetness and spice. It’s the special twist that makes these muddy buddies extra addictive!
Secret Ingredient
This peanut butter muddy buddies snack mix not only boasts double the peanut butter, it has a secret ingredient- Cinnamon Sugar!!
I know, it may sound crazy, but throw some cinnamon sugar in with the powdered sugar and you will never eat another puppy chow mix the same again!!
How to Make Double Peanut Butter Muddy Buddies
Combine: Add the peanut butter, butter and peanut butter chips to a saucepan and melt over medium heat until smooth and creamy.
NOTE: You can also melt the ingredients in a microwave safe bowl stirring every 30 seconds.
Coat the Cereal: Add the cereal to a large bowl and pour the peanut butter mixture over the top. Gently stir until the cereal is well coated.
Powder Sugar It: Let the coated Chex cool a bit and then sprinkle with powdered sugar, stirring to evenly coat the Chex. (If you’re going to try it with cinnamon sugar, this is the point where you’ll add it.) Add more powdered sugar as needed. Let it cool completely before serving (but eat a few bites while it’s warm!)
PRO TIP: You can also do this step in a ziploc bag. Add the coated cereal to a plastic bag, add the powdered sugar, seal the bag, and then shake it until evenly coated.
Store/Freeze
Store this Chex mix muddy buddies in an airtight container at room temperature. It will keep for up to 1 week or in the freezer for up to 2 months. And try it cold, it’s so good!
Sometimes it’s the simple, no-bake recipes that end up stealing the show, and this Double Peanut Butter Muddy Buddies Recipe is proof of that. Every crunchy bite is coated in double sweet peanut butter goodness, making it the perfect snack mix for holidays, game day, or just an afternoon treat with the kids.
Watch Us Make Double Peanut Butter Muddy Buddies
More Snacks to Grab by the Handful…
Prevent your screen from going dark
Melt peanut butter, butter, peanut butter chips together, stirring frequently over medium heat or use a microwave.
¾ Cup Peanut Butter, 2 Tablespoons Butter, 1 ½ Cup Peanut Butter Chips
Add the cereal to a large bowl. Pour the peanut butter mixture over the cereal and stir until the cereal is evenly coated.
8 ½ Cup Rice Chex
Let the mixture cool for a bit so it’s not too warm. Add 1 cup powdered sugar and cinnamon sugar. Mix until combined.
1 ¾ Cup Powdered Sugar, ⅓ Cup Cinnamon Sugar
Add more powdered sugar 1/4 cup at a time until your cereal is coated to your satisfaction. Let the muddy buddies cool.
*You can use Corn Chex, or any other kind of Chex Cereal instead of Rice Chex if you choose.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
If you’re craving something creamy, sweet, and a little bit fancy, these No Bake Mini Cheesecakes are just the thing! With a buttery graham cracker crust, smooth cheesecake filling, and a bright raspberry sauce on top, they are the perfect holiday dessert. No tying up the oven for hours, and they look so sophisticated but are really so simple to make!
I love treating myself to something sweet, especially when it’s simple to make and sure to impress. No-bake mini cheesecakes are perfect for sharing with the whole family or for a special Christmas treat or Valentine’s Day dessert.
A buttery graham cracker crust holds a rich, creamy cheesecake filling, all topped with a bright raspberry drizzle. The result is a stunning, bite-sized dessert that looks as good as it tastes. I promise you these won’t last on your counter for long!
Mini Cheesecake Ingredients
These mini cheesecakes come together with a handful of simple, easy-to-find ingredients. Here’s what you’ll need to make the crust, filling, and raspberry sauce. Best of all, there is no need to turn on the oven because these are no-bake.
The Crust
Graham Cracker Crumbs:Base for the mini cheesecake crusts.
Sugar: Adds sweetness to the crust.
Unsalted Butter:Binds the crumbs together and adds richness.
Mini Cheesecake Filling
Heavy Cream: Whipped to add lightness to the filling.
Cream Cheese: Creates a creamy, tangy cheesecake base.
Crème Fraîche: Adds richness and a slight tang.
Confectioners’ Sugar:Sweetens the filling.
Raspberry Topping
Cornstarch: Thickens the raspberry sauce.
Sugar: Sweetens the raspberry sauce.
Water: Combines with cornstarch to make a smooth sauce.
Frozen Raspberries: Main flavor for the sauce.
Fresh Raspberries: Garnish for serving.
Why Crème Fraîche?
This recipe uses crème fraîche, which adds a smooth, velvety texture and elevates the flavor compared to a standard cream cheese cheesecake batter. You can usually find it at Whole Foods, Trader Joe’s, or larger grocery stores.
How to Make Mini Cheesecakes
Follow these easy steps to assemble these creamy, no-bake treats!
Prep: Line 10–12 muffin tins with plastic wrap.
Crust: In a small bowl, combine the crumbs from the graham crackers and sugar, then stir in melted butter until it’s the texture of wet sand. Divide the mixture among the muffin tins and press into cups. Freeze while making filling.
Whip: Beat heavy cream with a whisk attachment until medium-stiff peaks form. Transfer to another bowl.
Mix: Beat cream cheese, crème fraîche, and confectioners’ sugar with paddle attachment until smooth, being sure to scrape the sides of the bowl periodically.
Fold: Gently fold the whipped cream into the cream cheese mixture until combined into a thick batter.
Assemble: Spoon filling into crusts and freeze until firm, about 30 minutes.
Sauce: In a small saucepan, combine cornstarch, sugar, and water. Add raspberries and cook over medium heat, stirring constantly until boiling. Cook one more minute. Strain to remove seeds and cool.
Serve: Remove cheesecakes from muffin tin using the plastic wrap. Drizzle with raspberry sauce and garnish with fresh raspberries.
How Do I Make Uniform Graham Cracker Crumbs For Mini Cheesecake Crusts?
You can smash graham crackers with a rolling pin or wooden spoon, but I prefer using a food processor. It’s quick, creates perfectly even crumbs, and avoids the mess that comes from the inevitable punctured plastic bag.
Other Mini Cheesecake Topping Ideas
The cheesecake base is a blank canvas for endless flavor possibilities. We’ve tried caramel, strawberry, mixed berries, chocolate ganache, and more! The options are limitless. These mini cheesecakes also make a stunning presentation, especially when arranged on a serving platter for parties, showers, or any special gathering.
Can You Make No-Bake Mini Cheesecakes Ahead of Time?
Yes! The raspberry sauce can be prepared in advance and stored in the refrigerator until you’re ready to use it. The cheesecakes themselves are quick to assemble, but they need at least 30 minutes in the freezer to set. You can make them ahead, then transfer to the refrigerator until serving.
Any leftover raspberry sauce keeps well in the fridge and is perfect drizzled over yogurt or ice cream.
When it comes to dessert, it doesn’t get much easier — or prettier — than these no bake mini cheesecakes. I love that you can make them ahead of time, top them with fresh raspberry sauce, and pull them out when it’s time to celebrate.
Whether you’re hosting a dinner party, baby shower, or just want a sweet treat after dinner, these little cheesecakes always impress. They’re simple, delicious, and proof that you don’t need to turn on the oven to make something truly special.
You’ll Love These Cheesecake Recipes:
Watch How These Mini Cheesecakes are Made…
Prevent your screen from going dark
To make the crust, line 10-12 muffin tins with plastic wrap.
In a small bowl, combine the sugar and graham cracker crumbs.
3 Tablespoons Sugar, 2 Cups Graham Cracker Crumbs
Stir in the melted butter.
½ Cup Unsalted Butter
Divide the graham cracker mixture among the prepared muffin tins.
Press mixture into each well forming a small cup.
Place in freezer to chill while preparing filling.
To prepare filling, in an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form.
1 Cup Heavy Cream
Transfer whipped cream to another bowl and set aside.
Return mixer bowl to mixer, switch to paddle attachment and beat the cream cheese, crème fraîche, and confectioners’ sugar on medium speed until combined.
This Eggless Chocolate Mousse Pie is the kind of dessert I lean on when I want something rich and silky without breaking a sweat. After more than a decade of egg-free baking, I’ve made sure this mousse is just as lush and creamy as the classic version—no oven, no stress, just pure chocolate comfort. It’s made with simple, everyday ingredients and sets beautifully in the fridge, so you can make it ahead without any fuss. If your family needs something impressive yet allergy-friendly, this one always delivers.
Oriana’s Thoughts On The Recipe
This Eggless Chocolate Mousse Pie recipe is chocolatey and impressive… but also safe for everyone at our table. If you’ve ever managed food allergies, you know that desserts can feel tricky—especially the silky, mousse-style ones that usually rely on eggs. This recipe is a favorite in my family—my kids and grandson always ask for seconds. It’s chocolatey, creamy, and feels extra special for holidays or celebrations, but honestly, I’ll make it anytime we want something sweet and satisfying without the fuss.
Why You’ll Want to Try My Recipe
No-bake magic: Sets right in the fridge—perfect for busy days.
Just 5 Simple Ingredients: No complicated steps or fancy ingredients here. Everything you need is easy to find and probably already in your pantry.
Allergy-friendly: Completely egg-free with simple swaps for dairy-free options if needed.
Tested to perfection: Smooth, stable, and silky every single time.
Make-ahead friendly: Ideal for holidays, parties, or when you want dessert ready before guests arrive.
Crowd-pleasing flavor: Rich, chocolatey, and feels like a special-occasion treat.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Crust:
Oreo Cookies: The chocolatey base that gives this pie its perfect crunch. Use the whole cookie—filling included! You can also use any chocolate sandwich cookie.
Butter: Binds the crumbs together. If you need a dairy-free version, use melted plant-based butter or coconut oil.
For the Egg-Free Chocolate Mousse:
Semi-Sweet Chocolate: The star of the show! Choose good-quality chocolate for the best flavor. You can use dark chocolate if you prefer a deeper, less sweet taste.
Heavy Whipping Cream: Adds that luscious, creamy texture. For a dairy-free version, try coconut cream (just use the thick part from a chilled can).
Confectioners’ Sugar: Sweetens the mousse and helps it whip up light and smooth.
Optional Topping Decoration:
Semi-Sweet Chocolate, Heavy Whipping Cream, Pecans, and Whipped Cream: These add a pretty, bakery-style finish.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: Use dairy-free chocolate. For the heavy cream, use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
Gluten-Free: Swap regular Oreos for certified gluten-free chocolate sandwich cookies.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Crust
Crust the Oreos in a food processor. Then, mix the Oreo crumbs and melted butter until the crumbs are evenly coated and look like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan or springform pan. Pop it into the freezer while you make the filling—this helps the crust set nicely and hold its shape.
Want a more stable crust?
If you prefer a crust that’s a little firmer and not as crumbly, pop it in the oven at 350°F for 10 minutes. Totally optional, but worth it for extra stability.
Melt the Chocolate
Place the chopped chocolate in a heatproof bowl. Warm one cup of the heavy cream in a small saucepan until it’s just about to boil (or microwave it until hot). Pour the hot cream over the chocolate, cover, and let it sit for about 2 minutes. Then stir until it’s smooth and shiny. Set it aside to cool to room temperature.
Whip the Cream
In a large mixing bowl, beat the remaining heavy cream with the confectioners’ sugar using an electric mixer until it forms stiff peaks. That means when you lift the beaters, the cream should stand up straight without collapsing.
Combine and Fold
Once the chocolate mixture has cooled, gently fold it into the whipped cream. Take your time here—use a spatula and fold slowly so you keep that light, airy mousse texture.
Assemble the Pie
Spoon the chocolate mousse over your chilled crust, then smooth the top.
Garnish and Chill
Spread the ganache on top of the filling. Sprinkle with hazelnuts and flaky sea salt. Refrigerate for at least 4 hours (overnight is even better) so it can set and become firm. Before serving, add a generous layer of whipped cream and sprinkle on some chocolate shavings if you’d like. Slice it up, serve chilled, and get ready for lots of happy faces around the table!
Place the remaining 4oz of chopped chocolate in a heatproof bowl. Warm half a cup of the heavy cream in a small saucepan until it’s just about to boil (or microwave it until hot). Pour the hot cream over the chocolate, cover, and let it sit for about 2 minutes. Then stir until it’s smooth and shiny. Set it aside to cool to room temperature. Spread the ganache on top of the filling. Sprinkle with chopped pecans and flaky sea salt. Refrigerate for at least 6 hours (overnight is even better) so it can set and become firm. Before serving, pipe more whipped cream around the edge of the pie, if desired. Slice it up, serve chilled, and get ready for lots of happy faces around the table!
Recipe Tips For Success
➤ Troubleshoot Tips:
Chocolate Seizing: Sometimes, melted chocolate can turn grainy or clumpy if overheated or mixed with cold ingredients. Pro Tip:Melt the chocolate gently using a double boiler or in short microwave bursts, stirring often. Make sure the cream you add is warm, not cold.
Overwhipping the Cream: It’s easy to go from soft peaks to grainy whipped cream. Pro Tip:Stop whipping as soon as the cream forms soft peaks—fluffy but still smooth. It will firm up more when chilled.
Loose Filling: If the mousse doesn’t seem to set properly, it might need more chilling time. Pro Tip:Let the pie chill for at least 6 hours, or overnight if possible, for the perfect texture. Also measure the ingredientes properly, if you use the same ratios, your pie will set perfectly.
Chill your mixing bowl and beaters before whipping the cream—it makes the process faster and helps the cream hold its shape.
When folding the whipped cream into the chocolate, use a gentle hand. You want to keep that airy texture!
Toast the pecans for best flavor!
Variations & Additions
Mocha Mousse Pie: Add a teaspoon of instant espresso powder to the melted chocolate for a subtle coffee kick.
Peanut Butter Twist: Drizzle a layer of melted peanut butter between the crust and mousse before chilling.
Mint Chocolate: Stir in a few drops of peppermint extract for a refreshing twist.
Storage and Freezing Instructions
Store: Cover the pie tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 5 days.
Freeze: Wrap the pie well (whole or in slices) and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
A rich and silky no-bake chocolate mousse pie made completely without eggs. Smooth, creamy, and perfect for holidays or anytime you want an easy make-ahead dessert.
Prep Time 40 minutesmins
Chilling Time: 6 hourshrs
Total Time 6 hourshrs40 minutesmins
Servings 12slices
For the Egg-Free Chocolate Mousse
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
For the Crust
In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.
Combine the Oreo crumbs with the melted butter in a medium bowl until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan or springform pan. Freeze the crust while you prepare the filling.Pro-Tip: Want a more stable crust? If you prefer a crust that’s a little firmer and not as crumbly, pop it in the oven at 350°F for 10 minutes. Totally optional, but worth it for extra stability. Be sure is completely cool before adding the mousse filling.
For the Egg-Free Chocolate Mousse
Store: Cover the pie tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 5 days. This dessert can also be made a day ahead and chilled overnight for the best texture. Freeze: Wrap the pie well (whole or in slices) and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Chocolate: I like using semi-sweet or bittersweet baking chocolate—the kind that comes in those 4-ounce bars. Ghirardelli and Baker’s are my go-to because they melt super smooth and give the mousse that rich chocolate flavor we all love. Skip chocolate chips since they don’t melt as evenly. If you want extra help or troubleshooting tips, you can peek at my chocolate ganache page, too. Pecans: If you are starting with raw pecans, I recommend toasting them to enhance their flavor. Spread the nuts on a lined baking sheet and bake in a 350°F (180°C) oven for 6 to 8 minutes or until fragrant. Give the pan a shake halfway through for even browning. Cool completely before using. Food Allergy Swaps: This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: Use dairy-free chocolate. For the heavy cream, use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
Gluten-Free: Swap regular Oreos for certified gluten-free chocolate sandwich cookies.
Recipe Tips For Success: ➤ Troubleshoot Tips:
Chocolate Seizing: Sometimes, melted chocolate can turn grainy or clumpy if overheated or mixed with cold ingredients. Pro Tip: Melt the chocolate gently using a double boiler or in short microwave bursts, stirring often. Make sure the cream you add is warm, not cold.
Overwhipping the Cream: It’s easy to go from soft peaks to grainy whipped cream. Pro Tip: Stop whipping as soon as the cream forms soft peaks—fluffy but still smooth. It will firm up more when chilled.
Loose Filling: If the mousse doesn’t seem to set properly, it might need more chilling time. Pro Tip: Let the pie chill for at least 6 hours, or overnight if possible, for the perfect texture. Also, measure the ingredients properly; if you use the same ratios, your pie will set perfectly.
➤ Extra Tips:
Chill your mixing bowl and beaters before whipping the cream—it makes the process faster and helps the cream hold its shape.
Make sure the chocolate mixture is completely cool before folding it into the whipped cream to keep the mousse light and fluffy.
When folding the whipped cream into the chocolate, use a gentle hand. You want to keep that airy texture!
Toast the pecans for the best flavor!
➤ Variations & Additions
Mocha Mousse Pie: Add a teaspoon of instant espresso powder to the melted chocolate for a subtle coffee kick.
Peanut Butter Twist: Drizzle a layer of melted peanut butter between the crust and mousse before chilling.
Mint Chocolate: Stir in a few drops of peppermint extract for a refreshing twist.
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No-bake churro snack mix with Honeycomb cereal is a mouthwatering treat that’s both sweet and crunchy! Crisp honeycomb cereal coated in caramel and cinnamon-sugar tastes exactly like you’re eating a churro. The best part? No baking required!
I saw this on Facebook a long time ago and copy and pasted the recipe. It’s been hanging out in the notes on my computer without a source or a title but I decided to try it anyway! And ooooooohhhhh buddy! This sweet cereal snack is irresistible! I cannot keep my hands out of it!
We have yet to go wrong when it comes to cereal snack recipes. Whether it’s a sweet snack mix like our coconut sweet Chex mix or a savory snack mix like our smoked Chex mix, cereal just makes a delicious snack!
Combine cereal with churro flavors, and you can forget about it! We are obsessed with churro flavors here at Oh Sweet Basil. Why is it so dang good?! If you haven’t tried our churro chex mix or our churro rice krispies treat, do yourself a favor and try them! This Honeycomb cereal churro snack mix now takes its place on our long list of churro recipes on the blog!
Ingredients for No Bake Churro Snack Mix
All you need is a box of Honeycomb cereal, cinnamon sugar and a few ingredients to make a simple caramel. Here is everything you’ll need…
Honeycomb Cereal: subtle sweetness with loads of surface area for the cinnamon sugar to cling to
Light Brown Sugar: adds sweetness and caramel-y flavor
Unsalted Butter: combines with the brown sugar to make the caramel coating for the cereal
Light Corn Syrup: helps make the caramel smooth and glossy
Vanilla: adds flavor
Baking Soda: helps the caramel be soft and smooth
Cinnamon Sugar: adds that signature churro flavor and texture
The measurements and details for each ingredient can be found in the recipe at the end of the post.
How to Make Churro Honeycomb Snack Mix
Snack recipes should be simple, and this churro snack mix couldn’t be easier! We will make a simple caramel and then toss everything together. Here are the steps…
Prep: Line a baking sheet with parchment paper and pour the cereal into a large bowl.
Make the Caramel: Add the brown sugar, butter and corn syrup to a medium-sized saucepan over medium heat. Stir constantly until the mixture comes to a boil, then let it bowl for a full minute. Remove from the heat and stir in the vanilla and baking soda.
Combine: Pour the caramel over the cereal and toss to combine.
Make the Cinnamon Sugar: Sift the sugar and cinnamon together in a small bowl then sprinkle it over the cereal and toss to coat.
Cool: Transfer the cereal mixture to the prepared baking sheet and allow it to cool completely. Break the pieces up until bite-sized pieces. Store in an airtight container.
OPTIONAL: If you want, you can throw the baking sheet into the oven preheated to 350 degrees F and bake for 4 minutes. Toss the cereal and then bake for another 4 minutes. It will make the caramel a little crispier. I made it this way the first few times I made this recipe and then accidentally forgot to bake it one time and actually preferred it a little softer. It’s totally up to you!
The pictures below show the steps for this recipe. Scroll down to the recipe card for all the details.
What is the Baking Soda For?
Baking soda may seem like an odd ingredient in the caramel, but it helps the caramel be more aerated. It helps the sugar crystals not crystallize creating a softer and smoother caramel.
When to Eat Churro Snack Mix
I can think of a million appropriate times to eat this churro snack mix because it’s right at all times. If you need a few specific ideas, it makes a great snack for movie night with the fam or for a gathering of teenagers at your house. It’s perfect for the holiday season and gifting to neighbors and friends. My kids love it when I have a batch ready for them as an after school snack, and of course it’s always a hit at parties or game nights.
Why You’ll Love This Recipe
No Bake: I love that I don’t have to turn the oven on, especially in the summer. It just feels so much easier if something doesn’t need to be baked.
No Candy Thermometer: I know some people hear caramel and shy away because candy making can be so temperamental. You don’t need to worry about that for this simple recipe!
Irresistible Flavors and Texture: Cinnamon sugar, caramel and that crunchy Honeycomb cereal is a combination you’ll love!
Simple Ingredients: All the ingredients are likely items you’ll have at home already once you grab that box of Honeycomb
Timeless: This snack recipe is perfect any time of year!
Variations and Substitutions
If you aren’t a Honeycomb fan, you could use Chex cereal, Corn Pops, oyster crackers, pretzels or puffcorn.
I know some people have strong feelings against corn syrup, so if you’d rather not use it, try honey or agave nectar instead, though the flavor will be different.
Adding in chopped nuts, like pecans or almonds, would be amazing and I’m dying to try this recipe with a drizzle of melted white chocolate all over the top.
Storage Tips
Store this snack mix in an airtight container at room temperature. It will keep for up to 2 weeks.
Indulge in the flavors of a classic churro without having to turn on your oven with this delicious and easy no-bake churro snack mix recipe. Perfect for satisfying your sweet tooth on the go!
More Easy Snack Recipes:
Watch How This Recipe is Made…
Prevent your screen from going dark
Line a baking sheet with parchment paper. Pour cereal into a large bowl and set aside.
5 Cups Honeycomb Cereal
In a medium-sized saucepan, add brown sugar, butter, and corn syrup over medium heat stirring constantly, bring mixture to a boil then continue cooking for 1 more minute.
2/3 Cup Light Brown Sugar, 1/2 Cup Unsalted Butter, 1/3 Cup Light Corn Syrup
Remove pan from heat and stir in vanilla and baking soda. Mixture will bubble and expand.
1 teaspoon Vanilla, 1/4 teaspoon Baking Soda
Pour the mixture over the cereal and toss to evenly combine.
In a small bowl, sift together granulated sugar and cinnamon, then sprinkle over the cereal. Toss until evenly coated.
1/2 Cup Sugar, 1 ½ teaspoons Cinnamon
Transfer cereal to the prepared baking sheet and and allow cereal to cool then break into bite-sized pieces. Store in an airtight container.
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Boost your energy levels with these delicious and nutritious protein no bake chocolate energy bites, packed with protein to keep you going throughout the day. Perfect for a quick and easy snack on the go!
These no bake chocolate protein bites save me during those afternoon crashes when you’re wanting a a treat but need a healthy snack!
So many skip a meal or snacks trying to lose weight and all they are doing is telling their bodies to hold onto every calorie possible because your body knows you’re going to make it wait to eat. The only hard part is deciding what to eat. These protein no bake oatmeal energy bites are one of our solutions.
Protein No Bake Chocolate Energy Bites
A long time ago my cute friend, Ali posted these awesome energy bites that went completely wild on Pinterest. Everyone loves them! They are a great little snack and you don’t have to feel guilty as if you’d baked up some mozzarella sticks or something. Wait, did she just throw mozzarella sticks out there as a snack? Pretty much. But don’t worry, I’ve given up that Jr. High habit. Although now that we are talking about them, gosh dang that sounds good!
Ok, focus, girl, focus.
What are Energy Bites or Balls?
These are little balls with extra protein, and a little dose of calories that your body needs to keep you going during the day. Most are made with a nut butter like almond or peanut butter, oats and whatever flavors you desire. Ours are made with protein powder in addition to the other things.
Ingredients for Protein Chocolate Protein Bites
A healthy snack is just 6 ingredients away! Here is everything that you will need:
Old Fashioned Rolled Oats: don’t use quick oats because they don’t hold up well
Almond Butter: substitute with peanut butter or any other nut butter
Honey: adds natural sweetness
Chocolate Protein Powder: whatever your favorite brand is will work great
Chocolate Chips: we prefer dark chocolate or semi-sweet, but use whatever chocolate you love most
Puffed Brown Rice: adds a delicious crunch to bites
All of the measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Protein Energy Bites
There aren’t many healthy snacks out there that can be made in less than 10 minutes! There are two steps…that’s it!
Mix: Add all the ingredients to a large bowl and stir until thoroughly combined.
Form: Use a cookie scoop to form the mixture into balls. Use your hands to roll them if desired. You can eat them right away or store them in the fridge to let them set up a little more.
The complete recipe can be found in the recipe card down below. Keep scrolling for all the details.
Energy bites aren’t necessarily a “healthy snack” as nut butter does have sugar, sodium, fat etc. and those chocolate chips do too, but they are are healthier for snacking as they have protein which is great to keep your metabolism going and muscles in shape. It’s this or animal crackers, goldfish or handfuls of cereal and you know I’m right, so reach for no bake protein bites instead.
Variations for Energy Bites
We added a little protein powder and a tiny amount of puffed rice (not rice krispies) just for additional texture but it’s totally optional. We also love to add chia seeds and or flax seeds. And if you’re a coconut lover, then add some unsweetened coconut flakes! Vanilla lovers could add 1/2 teaspoon of vanilla extract.
Allergy Friendly
If your oats are certified gluten free, then this recipe is both gluten-free and dairy-free! Make sure the chocolate that you use is dairy-free, and you’ll be set! This makes a great snack for our our friends with certain food allergies.
How to Store Energy Bites
You can store energy bites in the fridge or in the cupboard as long as they are in an airtight container, however we’ve found that they hold up better when you refrigerate them.
How Long do Energy Bites Last?
Refrigerated no bake energy balls will last up to 2 weeks in the fridge. They do begin to dry out, so just keep an eye on them. I’ll be honest though, ours have never lasted that long as our whole family gobbles them up!
Can Energy Bites be Frozen?
Energy bites freeze really well for up to 1 month. Place them in airtight freezer bags and lay them flat to freeze just like you would with cookie dough. Once they are frozen you can store them anywhere in the freezer. You can then eat them frozen or let them thaw in the fridge.
These delicious no bake energy bites are packed with protein and natural energy-boosting ingredients like oats and dark chocolate. Perfect for a quick and healthy pick-me-up snack!
More Healthy Snack Ideas:
Servings: 12balls
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
Description
Protein No bake chocolate energy bites are perfect for that afternoon crash when you’re wanting a a treat but need a healthy snack!
In a large bowl, combine all of the ingredients and stir with a wooden spoon until combined.
1 Cup Old Fashioned Rolled Oats, 1/2 Cup Almond Butter, 1/4 Cup Honey, 1/4 Cup Chocolate Protein Powder, 1/2 Cup Chocolate Chips, 1/3 Cup Puffed Brown Rice
Form into balls (see note) and store in an air tight container in the fridge between snacking.
If you’d like you can stick them in the fridge to tighten up for easier rolling. Only about 15 minutes is necessary. Store in the refrigerator.
These Coconut Pralines are super easy to make and are the perfect candy for any gathering, especially the holidays!
If you love these pralines you will also love these wonderful Graham Cracker Pralines. They are very versatile and a great addition to any Christmas dessert table.
❤️WHY WE LOVE THIS RECIPE
If you like coconut and pecans you will love this candy. Make this anytime for a delicious treat or make it for any holiday or event. These coconut pecan pralines make a wonderful gift for a friend or neighbor. They look great on a buffet table.
🍴KEY INGREDIENTS
white granulated sugar
evaporated milk
corn syrup
butter
vanilla extract
pecans
coconut
RECIPE FEEDBACK
“I made these yesterday using part light brown sugar and subing 2% milk for the evaporated milk. I must say that they turned out awesome! Because there’s only my husband and me in the household, I froze most of them and plan to bring them out next time the grandkids come to visit.” -Jackie
🍽️HOW TO MAKE
These are pretty simple to make with only a few ingredients. You will find the FULL printable recipe in the recipe card below.
COOKING STEPS
Step 1 Combine sugar, milk, corn syrup and butter in a pan on top of the stove. Bring to a rolling boil and cook for 4 minutes, stirring often.
Step 2 Remove from heat and add vanilla extract, pecans and coconut. Stir for several minutes until mixture starts to thicken. Takes about 3 to 4 minutes.
Step 3 Drop by spoonfuls onto wax paper. Refrigerate or put in cool place until hardens. Makes about 36 pralines.
⭐TIP
You can easily make these in advance, they will last for a while in an air tight container.
OTHER DELICIOUS CANDY RECIPES
STORING & SERVING SIZE
Store these in an air tight container and this recipe makes about 36 pralines depending on the size that you make them.
This Easy No-Bake Cheesecake is the epitome of silky, smooth, and creamy perfection! It sets beautifully every time, making it a versatile and impressive crowd-pleaser dessert. This cheesecake is your go-to treat when you need a fuss-free, delicious dessert.
Oriana’s Thoughts On The Recipe
Hey there, fellow dessert lovers! If you’re like me, you adore a sweet treat that’s both delicious and easy to whip up. This no-bake cheesecake ticks all the boxes. It’s my go-to dessert when the weather is warm or when my oven is packed with other goodies. This cheesecake is delightfully sweet with a slight tang, making it an instant crowd-pleaser every single time.
What I absolutely adore about this recipe is how it sets perfectly without the need for baking. You get that silky, smooth, and creamy texture that’s to die for! Plus, it’s versatile enough to let your creativity shine with any topping your heart desires. Whether you’re in the mood for fresh berry sauce, a drizzle of caramel, or even lemon curd, this cheesecake is your blank canvas.
So, let’s dive into this foolproof recipe that will become a favorite in your household.
Effortless to Make: You don’t need to be an expert baker to whip up this beauty. It’s straightforward and doesn’t require any fancy techniques or equipment. Just mix, chill, and enjoy!
Lucious Texture: The combination of full-fat cream cheese, sour cream, and heavy whipping cream gives this cheesecake a luxurious, smooth, and creamy texture.
Perfect for Warm Days: When it’s too hot to turn on the oven, this cheesecake comes to the rescue. It’s cool, creamy, and refreshingly satisfying, making it the perfect summer dessert.
Crowd-Pleaser: Whether you’re hosting a party or want to treat your family, this cheesecake is guaranteed to be a hit. Its classic flavor and smooth texture appeal to everyone, young and old alike.
Versatile and Fun: You can customize it with any topping you love—fresh berries, chocolate drizzle, caramel sauce—the sky’s the limit! It’s a blank canvas waiting for your creative touch.
Reliable Results: This cheesecake sets perfectly every single time. No need to worry about it being too runny or too firm. Just follow the simple steps, and you’ll have a flawless dessert.
Potential Cons Of The Recipe
While this no-bake cheesecake is a fantastic dessert, there are a few potential downsides:
Requires Chilling Time: The cheesecake must chill for several hours to set properly, so it’s not an immediate dessert option.
Needs Precise Measurements: Precise measurements are crucial for the best texture, especially for the cream and cheese mixture.
Tips To Mitigate These Cons
Plan Ahead: Make the cheesecake a day before to ensure enough time to chill.
Measure Accurately: Use kitchen scales and measuring cups to ensure the right quantities for the perfect consistency.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Crust:
Graham Cracker Crumbs: Provides the base and crunch. Substitute with digestive biscuits or any other cookie crumbs.
Brown Sugar: Adds a caramel-like sweetness. It can be replaced with white sugar if needed.
Unsalted Butter: Binds the crumbs together.
For the Filling:
Full-Fat Cream Cheese: This ingredient gives the cheesecake its rich texture. Ensure it’s at room temperature for easier blending. I do not recommend using low-fat cream cheese.
Sour Cream: Adds a slight tang and smoothness. Greek yogurt can be an alternative.
Confectioners’ Sugar: Sweetens the filling without grittiness.
Lemon Juice: Enhances the tanginess and balances the sweetness.
Pure Vanilla Extract: Adds depth of flavor. Vanilla bean paste can also be used.
Heavy Whipping Cream: Whips up to add volume and creaminess.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Crust
Line a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine graham crumbs, sugar, and butter with a fork until evenly moistened. Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Refrigerate until you make the filling.
Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.
Step 2 – Make The Cheesecake Filling
In a medium bowl, whip cream with an electric mixer until stiff peaks form. Refrigerate until you prepare the cream cheese filling. Place the cream cheese and sour cream in the bowl and beat over medium speed until it is smooth, creamy, and free of lumps. Add confectioners’ sugar and mix, scraping the bottom and sides of the bowl occasionally, until incorporated. Add lemon juice and vanilla and mix to combine. Fold the whipped cream into the cream cheese mixture using a silicone spatula until just combined. This takes several turns of your silicone spatula. Combine slowly, as you don’t want to deflate all the air in the whipped cream.
Step 3 – Pour The Mixture Over The Crust and Refrigerate
Pour the mixture over the crust; tap gently to remove any air bubbles. Smooth the top with a knife. Cover with plastic wrap, and refrigerate until firm, at least 6 – 8 hours, ideally overnight for up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer it is refrigerated, the nicer the no-bake cheesecake will set up.
Step 4 – Unmold and Decorate
Before unmolding, run a sharp knife between the cheesecake and the side of the pan. Unclasp the sides of the pan and remove the cheesecake. Decorate and/or add topping(s) as your heart desires.
Recipe Tips
Use full-fat ingredients: I highly recommend using full-fat cream cheese and sour cream, or the cheesecake will not set properly.
Room Temperature Ingredients: Ensure cream cheese is at room temperature to avoid lumps.
Smooth Crust: Press the crust mixture firmly and evenly into the pan to ensure it holds together. I like pressing the crumbs evenly on the bottom of a measuring cup or glass.
Fold Gently: Fold the whipped heavy cream gently and slowly as you don’t want to deflate all the air in the whipped cream.
Chill Time: For best results, allow the cheesecake to chill for at least 6 – 8 hours or overnight.
Gluten-Free: Ensure the graham crackers are gluten-free.
Variations & Additions
Fruit Swirl: Swirl in a fruit puree like strawberry or blueberry for added flavor and color.
Spices: Add a pinch of cinnamon or nutmeg to the crust for a warm, spicy note.
Oreos: Add 2 cups of chopped Oreo cookies to the batter.
Caramel: Drops spoonfuls of homemade caramel on top and then swirls.
Nutella: Soften the Nutella in the microwave for a few seconds. Then, drop spoonfuls of warm Nutella on top and swirl.
Cookie Butter: Soften the cookie butter in the microwave for a few seconds. Then, drop spoonfuls on top and swirl.
Topping Suggestions
Serve slices chilled, topped with your favorite toppings. A dollop of whipped cream on the side complements it beautifully. Here are my favorite toppings:
Fresh Fruit: Top with a mix of strawberries, blueberries, raspberries, and blackberries for a burst of freshness and color. I also love to top it with peaches and kiwis.
Chocolate Ganache: Drizzle a rich chocolate ganache over the cheesecake for a decadent touch.
This Easy No-Bake Cheesecake is the epitome of silky, smooth, and creamy perfection! It sets beautifully every time, making it a versatile and impressive crowd-pleaser dessert. This cheesecake is your go-to treat when you need a fuss-free, delicious dessert.
Prep Time 15 minutesmins
Chiling Time 8 hourshrs
Total Time 8 hourshrs15 minutesmins
Servings 12slices
Ingredients
For the Cheesecake Filling:
Instructions
Make The Crust:
Line a 9-inch round springform pan with parchment paper.
In a medium mixing bowl, combine graham crumbs, sugar, and butter with a fork until evenly moistened.
Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.
Refrigerate until you make the filling.
Make The Cheesecake Filling:
In a medium bowl, whip cream with an electric mixer until stiff peaks form. Refrigerate until you prepare the cream cheese filling.
Place the cream cheese and sour cream in the bowl and beat over medium speed until it is smooth, creamy, and free of lumps. Add confectioners’ sugar and mix, scraping the bottom and sides of the bowl occasionally, until incorporated. Add lemon juice and vanilla and mix to combine.
Using a silicone spatula, fold the whipped cream into cream cheese mixture until just combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
Pour the mixture over the crust; tap gently to remove any air bubbles. Smooth the top with a knife. Cover with plastic wrap, and refrigerate until firm, at least 6 – 8 hours, ideally overnight up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Before unmolding, run a sharp knife between the cheesecake and the side of the pan. Unclasp the sides of the pan and remove the cheesecake.
Decorate and/or add toppings as your heart desires.
Storing: Keep the cheesecake covered in the refrigerator for up to 5 days.Freezing: Freeze individual slices or the whole cheesecake, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.Food Allergy Swaps:Recipe Tips:
Use full-fat ingredients: I highly recommend using full-fat cream cheese and sour cream, or the cheesecake will not set properly.
Room Temperature Ingredients: Ensure cream cheese is at room temperature to avoid lumps.
Smooth Crust: Press the crust mixture firmly and evenly into the pan to ensure it holds together. I like to use the bottom of a measuring cup or glass to press down the crumbs evenly.
Fold Gently: Fold the whipped heavy cream gently and slowly, as you don’t want to deflate all the air in the whipped cream.
Chill Time: For best results, allow the cheesecake to chill for at least 6 – 8 hours or overnight.
Variations & Additions:
Fruit Swirl: Swirl in a fruit puree like strawberry or blueberry for added flavor and color.
Spices: Add a pinch of cinnamon or nutmeg to the crust for a warm, spicy note.
Oreos: Add 2 cups of chopped Oreo cookies to the batter.
Caramel: Drops spoonfuls of homemade caramel on top of the cheesecake and swirl.
Nutella: Soften the Nutella in the microwave for a few seconds. Then, drop spoonfuls of warm Nutella on top of the cheesecake and swirl.
Cookie Butter: Soften the cookie butter in the microwave for a few seconds. Then, drop spoonfuls on top of the cheesecake and swirl.
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Indulge in this delicious no-bake banana pudding pie with a crunchy Nilla wafer crust. It’s the perfect dessert for any occasion and requires minimal effort to make.
I know it’s kind of a long title, but I wanted you to know that’s it not a graham cracker crust (which you can totally use instead if you want). And technically it’s not no bake pie either because you do have to bake the crust. Well, no you don’t. Oh gosh, this no bake banana cream pie with Nilla wafer crust is getting confusing let’s just shoot through a few facts (I’m channeling my inner Dwight Schrute from The Office)…
Fact~ I’ve never seen all of The Office, but I have seen episodes and it was hilarious.
Fact~ This crust uses Nilla Wafers not Graham Crackers.
Fact~ I have called them Vanilla wafers my whole life until I made this recipe and realized that is not the name on the box.
Fact~ You totally do not have to bake the crust. It just won’t be as hard on the bottom but it’s still wonderful.
Fact~ The rest of the pie is no bake and I mean it. It just whisking and stirring and folding.
Fact~ I actually made, photographed and wrote this post in December, but I’m posting in spring because I couldn’t justify one more treat during the already full schedules of desserts.
Fact~ I love pie. And the number 7.
Ingredients for a Banana Pudding Pie
It’s surprising how few ingredients you need to make this super easy banana pudding pierecipe. Here is what you will need:
Crust
Nilla Wafer Crumbs: I like to grind the cookies in a blender. A food processor would work great too.
Sugar: adds a little sweetness to the crust
Butter: binds the cookie crumbs and sugar all together to form the crust
Filling
Banana Cream Instant Pudding: grab the 3.4 ounce box of instant pudding mix and make sure it isn’t the sugar free kind
Milk: helps create the banana pudding
Cream Cheese: adds richness and creaminess
Sweetened Condensed Milk: adds sweetness and creaminess to the filling
Cool Whip: feel free to use sweetened whipped cream if you prefer not to use Cool Whip
Bananas: adds natural banana flavor to the pie
Nilla Wafers: adds texture to the filling and looks pretty scattered on top
If you are looking for a traditional banana cream pie with everything made from scratch, we have that recipe for you too!
The measurements for all of the ingredients for this recipe can be found in the recipe card at the end of the post.
How to Make a Banana Cream Pudding Pie
If you blink twice, you might miss the instructions for how to make this pie recipe. It’s that easy!
Prep: Preheat the oven to 350 degrees F to bake the pie crust (optional).
Stir: In a medium size bowl, stir together the ingredients for the crust and then press it into a pie pan along the bottom and up the sides.
Bake: For a more crunchy and sturdy crust, bake for 8 minutes and then remove from the oven to cool completely.
Whisk: In a separate bowl, whisk together the pudding and milk and set aside.
Beat: Grab another bowl and beat the cream cheese with a hand mixer until smooth and then add in the sweetened condensed milk and beat again.
Combine: Add the pudding into the cream cheese mixture and use a rubber spatula to combine.
Fold: Add half of the Cool Whip in gently fold it into the mixture. Repeat with the remaining Cool Whip.
Layer: Place sliced bananas in a single layer all over the cooled pie crust. Top with half of the filling. Add another layer of sliced bananas, followed by a layer of vanilla wafers, then top with the rest of the filling.
Cool: Place in the refrigerator for 1-2 hours (or up to overnight) to chill.
Serve: Top with fresh whipped cream before serving and garnish with additional banana slices, and Nilla Wafers.
PRO TIP: If you are a toppings lover, you can also add shaved chocolate, caramel sauce, toffee bits, mini chocolate chips, etc.
With a quick bake on the crust, everything else is just stirring and layering…so simple! You’re family will love this easy banana pie! The complete recipe can be found in the recipe card at the end of the post.
How Do You Keep Bananas From Turning Brown When Cut?
One way to stop browning is to dip or brush the banana slices in lemon or lime juice. Pineapple or other acidic fruits also work.
Once the bananas are layered in between the pudding the filling, it will keep them from turning brown because they are no longer exposed to the air.
Can Vanilla Wafer Crust Be Made Ahead of Time?
Yes, bake the crust a day or two ahead, fill it, then add a topping before serving.
How Long Will Banana Cream Pie Keep?
Freshly made banana cream pie will keep for 3-4 days in the refrigerator. It should be loosely covered with plastic or foil.
This pie can be frozen, but the texture won’t stay as creamy as if you eat it fresh. Wrap it in plastic wrap and then foil and it will keep for 2-3 months.
This banana pudding pie is creamy, easy and made with a Nilla Wafer cookie crust that is totally delicious. It’s total comfort food and I love when a dessert is a no bake dessert!
More Easy Pie Recipes:
Servings: 8slices
Prep Time: 15 minutesmins
Cook Time: 8 minutesmins
Resting Time: 1 hourhr
Total Time: 23 minutesmins
Prevent your screen from going dark
Heat the oven to 350 degrees.
Stir together the wafer crumbs, sugar and butter and press into a pie plate.
3.4 ounce Banana Cream Instant Pudding, 1 Cup Milk
In another bowl, using a handheld mixer, beat the softened cream cheese until smooth, add the condensed milk and beat again.
4 ounces Cream Cheese, 1/2 Cup Sweetened Condensed Milk
Using a rubber spatula, stir the pudding into the cream cheese mixture.
Add 1/2 of the Cool Whip and gently fold in. Now, fold in the remaining Cool Whip.
1 1/2 Cups Cool Whip
Place 1/2 the bananas in a single layer on the cooled pie crust. Top with 1/2 of the filling.
2 Large Bananas
Arrange one layer of Nilla wafers on top, then additional banana slices. Top with remaining filling.
Refrigerate for 1 to 2 hours or overnight.
Serve with fresh whipped cream, additional bananas and Nilla Wafers.
Nilla Wafers
To make fresh whipped cream simply beat 3/4 cup heavy cream until soft peaks begin to form. Add in 1/4 Cup powdered sugar or to taste and beat until stiff peaks form. Cover and store in the refrigerator for up to 4 days.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
These GIANT Bakery Style Rice Krispie Treats are soft and gooey with ribbons of marshmallow throughout. Similar to making regular krispie treats, however this recipe is made extra special by the addition of sweetened condensed milk and marshmallow fluff. Yields 8 giant rectangles or 12 thick squares.
Meet The Perfect Rice Krispie Treat.
I had my first rice krispie treat when my husband and I were newly dating as teenagers, and I’ve loved them ever since. However, once you’ve had a bakery style version there’s really no going back. The difference? Is by adding in sweetened condensed milk you will get soft and ultra gooey krispie treats with incredible flavor but without making them overly sweet. I also swirl in marshmallow fluff which adds ribbons of soft sweet marshmallow throughout. To. Die. For.
Prepare to fall in love.
To Make These Bakery Style Rice Krispie Treats You Will Need:
butter – I use salted butter, but use what you have.
sweetened condensed milk – Adds flavor and makes these treats soft and gooey.
marshmallows – I like to use mini marshmallows to speed up the melting process.
vanilla – Enhances the flavor of these sweet treats.
rice cereal – You can’t make rice krispie treats with out it.
marshmallow fluff – Adds extra marshmallow goodness.
In a large pot, melt 6 tablespoons butter over low heat.
Once melted, pour in 6 ounces sweetened condensed milk and use a rubber spatula to stir until combined.
Next, add in 10 ounces of mini marshmallows. Again, stir to combine.
Once incorporated, remove off of the heat and add in 1-1/2 teaspoons pure vanilla extract, stirring once more.
Lastly measure and add 10 ounces rice cereal.
Use a rubber spatula to gentle fold the cereal into the marshmallow mixture.
Once combined add spoonfuls of the marshmallow fluff on top.
Stir only a few times in order to create thick ribbons throughout the cereal mixture.
Transfer to a 8×12 or 9×13 ceramic baking pan and use wax paper to press the mixture into the pan.
Allow the rice krispie treats to cool for 30 minutes to 1 hour before serving.
Cut into desired sizes – 8 large rectangles or 12 thick squares.
Enjoy! And if you give this Bakery Style Rice Krispie Treats recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
Bakery Style Rice Krispie Treats
These GIANT Bakery Style Rice Krispie Treats are soft and gooey with ribbons of marshmallow throughout. Similar to making regular krispie treats, however this recipe is made extra special by the addition of sweetened condensed milk and marshmallow fluff.Yields 8 giant rectangles or 12 thick squares.
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Resting Time: 1 hourhr
Total Time: 1 hourhr20 minutesmins
6tablespoonsbutter
6ouncessweetened condensed milk , or 3/4 cup
10ouncesmini marshmallows
1½teaspoonspure vanilla extract
10ouncesRice Krispie cereal, or 10 cups
7ouncesmarshmallow fluff
In a large pot, melt the butter over low heat. Once melted, use a rubber spatula to stir in the sweetened condensed milk. Add in 10 ounces of mini marshmallows and stir while they slowly melt.
Once incorporated, remove off of the heat and add in the vanilla, continue to stir until combined. Lastly measure and add in the cereal. Gently fold the cereal into the marshmallow mixture.
Once combined add spoonfuls of the marshmallow fluff on top. Stir only a few times in order to create thick ribbons throughout the cereal mixture.
Transfer to a 8×12 or 9×13 ceramic baking pan and use wax paper to press the mixture into the pan. Allow the rice krispie treats to cool for 30 minutes to 1 hour before cutting and serving.
See blog post for storing tips.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Discover this delicious Easy No-Bake Venezuelan Bienmesabe! Ladyfingers soaked in rum syrup and laced with coconut cream. A perfect dessert for just about any occasion!
What is Bienmesabe?
This, my friends, is my favorite dessert of all time: Bienmesabe!!
Bienmesabe is a traditional Venezuelan dessert made with sliced cake, layered with coconut cream, and topped with meringue. If you are wondering, the name translates to “tastes good to me”. And believe me … it lives up to its name!!
I chose to make a no-bake version. You know I love a fast and easy recipe. Instead of using sliced cake, I decided to cut time in the kitchen, and I used ladyfingers.
This recipe is quick and easy to make because it’s a no-bake recipe! It’s tremendously rich, sweet, and moist. And its delicious coco-nutty cream is to die for. It’s made mainly with coconut milk and La Lechera sweetened condensed milk – a marriage made in heaven – among a few other ingredients.
You can also make a single-serving sized portion, like this cutie down here ↓↓↓
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Sweetened Condensed Milk
Salt
Cornstarch
Eggs
Unsweetened Shredded Coconut
Canned Coconut Milk
Granulated Sugar
Cinnamon Stick
Fresh Lemon Zest
Ladyfingers
Rum Or Jerez (Optional)
To Decorate, Meringue Or Whipped Cream
How to Make Easy Venezuelan Bienmesabe Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the coconut custard
Mix in a medium bowl water, sweetened condensed milk, salt, cornstarch, egg yolks, and shredded coconut. Reserve.
Add the coconut milk, 3/4 cup sugar, cinnamon stick, and lemon zest to a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Add in the liquid mixture, in a slow steady stream, stirring constantly. Bring to boil again, reduce heat to low, and cook for 5 minutes. Remove the pan from heat and let it cool.
Prepare the Syrup
In a small saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking without stirring until the mixture reaches a boil. Reduce heat to low and simmer for 5 minutes. Remove pan from heat, and stir in rum or Jerez. Let cool to room temperature.
Assemble
Pour syrup into a shallow dish. Quickly dip each ladyfinger into the syrup, wetting both sides of the cookie but not soaking. Then, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Spread half of the coconut mixture evenly on top. Then, add another layer of soaked ladyfingers. Top with remaining coconut mixture. Cover and refrigerate for at least 2 hours.
Just before serving, decorate with meringue or whipped cream, and topped toasted coconut, if desired.
Storing and Freezing Instructions
Storing: Bienmesabe can typically be stored in the refrigerator for 2-3 days. However, for the best taste and texture, consuming it within the first 1-2 days after preparation is ideal.
Freezing: While bienmesabe can be frozen, it might alter the texture, so I don’t recommend it.
More Venezuelan Recipes You’ll Love!
Recipe Card 📖
Easy No-Bake Venezuelan Bienmesabe
Oriana Romero
Discover this delicious Easy No-Bake Venezuelan Bienmesabe! Ladyfingers soaked in rum syrup and laced with coconut cream. A perfect dessert for just about any occasion!
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Cooling Time 2 hourshrs
Total Time 2 hourshrs25 minutesmins
Servings 10
Instructions
Make the Coconut Custard:
Mix in a medium bowl water, sweetened condensed milk, salt, cornstarch, egg yolks, and shredded coconut. Reserve.
Add the coconut milk, 3/4 cup sugar, cinnamon stick and lemon zest to a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Add in the liquid mixture, in a slow steady stream, stirring constantly. Bring to boil again, reduce heat to low, and cook for 5 minutes. Remove pan from heat and let it cool.
Prepare the Syrup:
In a small saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to low, and simmer for 5 minutes. Remove pan from heat, and stir in rum or Jerez. Let cool to room temperature.
Assemble:
In an 8 x 10-inch pan add a thin and even layer of coconut mixture.
Pour syrup into a shallow dish. Quickly dip each ladyfinger into the syrup, wetting both sides of cookie, but not soaking.
Arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Spread half of the coconut mixture evenly on top. Then, add another layer of soaked ladyfingers. Top with remaining coconut mixture. Cover and refrigerate at least 2 hours.
Just before serving, decorate with meringue or whipped cream, and topped toasted coconut, if desired.
Meringue:
Place egg whites, 3/4 cup sugar, and 1/4 teaspoon cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let it touch the water..) Whisk constantly until sugar is dissolved and the mixture has thinned out, about 4 minutes. The mixture’s temperature taken with an instantread thermometer should be 160°F (71°C). If it’s not, keep cooking and whisking until thinned out and the temperature is warm enough. Remove from heat and then, using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes or until stiff glossy peaks form. To check if the meringue is ready, stop the mixer and lift the beaters. If the peaks formed by the meringue hold their shape firmly without drooping, and the texture is smooth and glossy, the meringue is ready.
IMPORTANT: Just wanted to give you a heads-up: This recipe comes from my family’s treasure trove of Venezuelan delights, and it’s been a longtime favorite. I used to make this before my daughter was diagnosed with an egg allergy. So, it’s important to note that this recipe isn’t egg-free. Hope you enjoy this dish as much as my family does! Remember, if you’re on the lookout for egg-free recipes, I’ve got plenty of those too!What to do with the egg whites? Reserve the egg whites to make the meringue to decorate the bienmesabe, if desired. You can also decorate the bienmesabe with whipped cream. Ladyfingers: The quantity of ladyfingers will depend on the size of your pan. I used a package of 24.★ Did you make this recipe? Don’t forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Course Dessert
Cuisine Venezuelan
Calories 488
Keyword coconut dessert no bake
Disclosure: I was a member of the La Lechera Team and helped spread the word about La Lechera. As a team member, I received products and incentives in exchange for participating in brand-related activities and spreading the word about La Lechera.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
