No-Bake Peanut Butter Chocolate Pretzel Pie
Indulge in the ultimate no-bake delight with these Strawberry Chocolate Dessert Bars. Featuring a crunchy dark chocolate coconola base, a creamy, sweet strawberry cheesecake layer, and a rich instant chocolate pudding topping, these bars are finished with a cloud of whipped cream. Perfect for entertaining or a simple weeknight treat, they offer layers of exquisite flavor and texture without ever needing to turn on your oven.
Prep Time
25 minutes
Cook Time
0 minutes
Total Time
1 hour 25 minutes
Servings
12 generous servings
Keywords
Why This Recipe Delivers
- Effortlessly elegant: Impressive layers with minimal effort, no oven required.
- Perfect for any occasion: A crowd-pleaser ideal for parties, potlucks, or a family treat.
- Irresistible flavor combination: Sweet strawberries, rich chocolate, and creamy textures create a harmonious bite.
- Quick to assemble: Most of the time is chilling, making active prep short and sweet.
- Customizable: Easily adapt toppings or even swap out pudding flavors for variety.
Ingredients
- 255 g Grandy Organics Dark Chocolate Coconola (9 ounces)
- 450 g cream cheese, softened to room temperature (16 ounces)
- 300 g fresh strawberries, finely chopped (2 cups)
- 120 g powdered sugar (1 cup)
- 650 ml heavy cream, cold (2 3/4 cups), divided
- 145 g instant chocolate pudding mix (5.1 ounces)
- 225 g whipped cream or whipped topping (8 ounces)
Instructions
- Begin by preparing your topping and baking dish. Set aside 125 grams (1/2 cup) of the Grandy Organics Dark Chocolate Coconola and 75 grams (1/2 cup) of the finely chopped fresh strawberries for the final garnish. Take a 17×25 cm (7×10 inch) baking dish with sides at least 6.5 cm (2 1/2 inches) high. Spread the remaining 130 grams (4.5 ounces) of Grandy Organics Dark Chocolate Coconola evenly across the bottom of the dish, pressing gently to form a firm crust. This will be the foundational layer for the dessert.
- In a large mixing bowl, combine the softened cream cheese, powdered sugar, 225 grams (1 1/2 cups) of the remaining chopped strawberries, and 120 ml (1/2 cup) of the cold heavy cream. Use an electric mixer on medium speed to beat the mixture until it is smooth, creamy, and all ingredients are fully incorporated. Ensure there are no lumps of cream cheese for a truly silken texture.
- Carefully spread the prepared strawberry cheesecake mixture evenly over the pressed coconola crust in your baking dish. Use an offset spatula or the back of a spoon to create a smooth, consistent layer, extending it to the edges of the dish.
- In a separate clean bowl, combine the instant chocolate pudding mix with the remaining 530 ml (2 1/4 cups) of cold heavy cream. Beat on high speed with an electric mixer for about 2-3 minutes, or until the pudding mixture thickens considerably and holds soft peaks. Do not overmix, as it can become too stiff.
- Gently spoon and spread the thickened chocolate pudding mixture over the strawberry cheesecake layer. Work carefully to avoid disturbing the layer beneath, creating another smooth, even surface.
- Spread the 225 grams (8 ounces) of prepared whipped cream or whipped topping evenly over the chocolate pudding layer. This forms the final, airy top layer of your dessert bars.
- Cover the baking dish tightly with plastic wrap and transfer it to the refrigerator. Allow the dessert bars to chill for a minimum of one hour, though ideally 3-4 hours or overnight, to ensure all layers are properly set and flavors have melded. This firming step is crucial for clean slicing.
- Once thoroughly chilled, remove the dessert bars from the refrigerator. Garnish by sprinkling the reserved Grandy Organics Dark Chocolate Coconola and fresh chopped strawberries over the top. Slice the bars into desired portions and serve immediately for a refreshing and decadent treat.
Tools You’ll Need
- 17×25 cm (7×10 inch) baking dish with high sides
- Large mixing bowls (2)
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons (or kitchen scale)
- Rubber spatula or offset spatula
- Plastic wrap
Essential Success Tips
- Ensure cream cheese is truly at room temperature: This is crucial for a smooth, lump-free strawberry cheesecake layer. Cold cream cheese will result in a clumpy texture.
- Chill heavy cream for pudding: Very cold heavy cream whips up thicker and faster, ensuring the instant pudding sets correctly and maintains its structure.
- Do not overmix the pudding: Beat only until thickened. Overmixing can cause it to become grainy or too stiff, making it difficult to spread smoothly.
- Press the coconola crust firmly: A well-pressed base will hold together better when sliced, preventing crumbs from scattering.
- Allow ample chilling time: The minimum one hour is for setting, but longer chilling (3-4 hours or overnight) yields firmer bars that are easier and cleaner to slice.
Professional Cooking Secrets
- To achieve razor-sharp slices, dip your knife in hot water and wipe it clean between each cut. This prevents sticking and ensures a pristine presentation, especially through the creamy layers.
- For an extra layer of flavor complexity and a slight tangy contrast, consider adding a teaspoon of lemon zest to the strawberry cream cheese mixture. It brightens the strawberry notes beautifully.
- When spreading the layers, use an offset spatula and gently tilt the dish to help gravity distribute the mixture evenly. This minimizes handling and keeps the layers distinct and un-muddled.
Notes
- Storage: Store any leftover dessert bars in an airtight container in the refrigerator for up to 3-4 days.
- Variations: Feel free to experiment with different instant pudding flavors, such as vanilla or white chocolate, or swap strawberries for other berries like raspberries or blueberries for a seasonal twist.
- Make ahead: These bars are excellent for making a day in advance, allowing flavors to fully meld and layers to set perfectly.
Frequently Asked Questions
Can I use fresh whipped cream instead of whipped topping?
Absolutely! For a richer, homemade taste, you can whip 240 ml (1 cup) of cold heavy cream with 15 g (1 tablespoon) of powdered sugar and 2.5 ml (1/2 teaspoon) of vanilla extract until stiff peaks form, then use this in place of the pre-made whipped topping.
What if my coconola base isn't sticking together?
Ensure you're pressing it firmly into the dish. If it's still too crumbly, you can lightly melt 15-30 g (1-2 tablespoons) of butter and mix it into the coconola before pressing to help bind it more effectively.
Can these bars be frozen?
While possible, the texture of the cream cheese layer may change slightly upon thawing. If freezing, wrap individual bars tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.
Nutrition Facts (Per Serving)
Estimated per serving: Calories: 380, Fat: 28g (Saturated: 16g), Cholesterol: 75mg, Sodium: 200mg, Carbohydrates: 28g (Fiber: 2g, Sugars: 20g), Protein: 4g. Please note, these are approximate values.
Allergy Information
Contains dairy and gluten. For a gluten-free version, ensure your dark chocolate coconola is certified gluten-free, or substitute with a gluten-free cookie crust. Always check pudding mix ingredients for hidden allergens.
No comment