No Bake Cookie Cake Recipe
The No Bake Cookie Cake is an easy, oven-free dessert made by layering chocolate oatmeal no-bake cookies into a cake-like form. Featuring ingredients like cocoa, peanut butter, oats, and butter, it's rich, chewy, and satisfying. Perfect for warm days or quick prep, this treat delivers classic cookie flavor in a fun, shareable cake format.
Equipment
- Medium saucepan
- Mixing bowl
- Wooden spoon or heatproof spatula
- 8-inch round cake pan or similar
- Measuring cups and spoons
- Knife or spatula for spreading
Ingredients
- 3 cups 300g quick-cooking oats
- ½ cup 110g chilled butter, diced
- ½ cup 110g caster sugar
- ½ cup 120ml milk
- ¼ cup 20g unsweetened cocoa powder
- ½ cup 125g creamy peanut butter
- 1 teaspoon pure vanilla extract
Instructions
Step 1: Prepare the base
- In a medium saucepan over low heat, combine the diced butter, caster sugar, milk, and cocoa powder. Stir continuously until the butter melts and the sugar dissolves completely, creating a smooth chocolate mixture.
Step 2: Add peanut butter and vanilla
- Remove the saucepan from heat. Stir in the creamy peanut butter and vanilla extract until the mixture is well combined and smooth.
Step 3: Mix in the oats
- Add the quick-cooking oats to the chocolate mixture. Stir thoroughly to coat all the oats evenly with the chocolate-peanut butter sauce.
Step 4: Shape the cake
- Transfer the oat mixture into a lined or greased 8-inch round cake pan. Press it down firmly and evenly using the back of a spoon or spatula to form a compact cake layer.
Step 5: Chill and serve
- Place the cake pan in the refrigerator for at least 2 hours (or until firm). Once set, remove from the fridge, slice into wedges, and serve chilled.
Notes
❖ Oats Texture: For a softer, more tender cookie cake, pulse the quick-cooking oats lightly in a food processor before mixing. This helps break down the oats without turning them into flour, creating a better texture.
❖ Sweetness Adjustment: If you prefer a less sweet treat, reduce the caster sugar slightly or swap half of it with a natural sweetener like honey or maple syrup. Just keep in mind it may affect the texture slightly.
❖ Peanut Butter Substitute: If you have peanut allergies or want a different flavor, creamy almond butter or sunflower seed butter work great as substitutes and keep the no-bake cake just as delicious.
Nutrition Facts No Bake Cookie Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 190 |
| Carbohydrates | 30g |
| Fat | 6g |
| Protein | 3g |
| Fiber | 2g |
| Sugar | 12g |