Introduction

This No Bake Chocolate Peanut Butter Cake is a heavenly combination of creamy peanut butter mousse, luscious whipped cream, and crunchy graham cracker layers. Perfect for warm days or when you want a decadent dessert without turning on the oven. It’s irresistibly rich, easy to assemble, and sure to impress.

No Bake Chocolate Peanut Butter Cake Recipe - Recipe Image

Ingredients

Peanut Butter Mousse Layer:

1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1½ teaspoon vanilla extract
16 Reese’s peanut butter cups, coarsely chopped
1½ cups heavy whipping cream, cold

Whipped Cream Layer:

1½ cups heavy whipping cream, cold
¼ cup powdered sugar
1 teaspoon vanilla extract

Graham Cracker Crumble:

1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Assembly:

18 chocolate graham crackers (or regular, if preferred)
½ cup mini chocolate chips (optional, for layering)
1½ cups hot fudge sauce
6 Reese’s peanut butter cups, cut in half
Chopped peanuts for garnish (optional)

Instructions

Step 1: Make the peanut butter mousse. In a large bowl, beat the peanut butter and cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until fully incorporated. Stir in the chopped Reese’s peanut butter cups.
Step 2: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture until smooth and fluffy.
Step 3: Prepare the whipped cream layer. In another chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
Step 4: Make the graham cracker crumble. Place graham crackers in a sealed plastic bag and crush with a rolling pin. Transfer to a small bowl, add melted butter and sugar, and stir together.
Step 5: Assemble the cake in a 9×9-inch baking dish. Lay graham crackers in a single layer across the bottom, breaking pieces as needed to fill gaps.
Step 6: Spread a thin layer of hot fudge sauce over the crackers, then add a layer of peanut butter mousse.
Step 7: Add another layer of graham crackers, then spread another thin layer of hot fudge sauce followed by peanut butter mousse.
Step 8: Add a final layer of graham crackers, then spread the whipped cream evenly over the top.
Step 9: Sprinkle the graham cracker crumble and mini chocolate chips (if using) over the whipped cream layer.
Step 10: Cover with plastic wrap and refrigerate for at least 4 hours or overnight until the graham crackers soften and the cake sets.
Step 11: Just before serving, decorate with halved Reese’s peanut butter cups. Optionally, drizzle with melted peanut butter and hot fudge sauce, and sprinkle with chopped peanuts for extra texture.

Tips & Variations

Use regular graham crackers if you prefer a less chocolatey base.
For an extra peanut butter kick, drizzle warmed peanut butter over each mousse layer before adding crackers.
Substitute Reese’s with your favorite peanut butter candy for a different twist.
Chill bowls and beaters before whipping cream to help achieve stiff peaks more easily.

Storage

Store the cake covered in the refrigerator for up to 3 days. The cake is best enjoyed chilled, so reheat is not necessary. If desired, bring to room temperature for 10–15 minutes before serving for softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes! The cake actually benefits from resting overnight in the fridge, which allows the graham crackers to soften and the flavors to meld perfectly.

Can I use crunchy peanut butter instead of creamy?

For the smoothest mousse texture, creamy peanut butter is recommended. Crunchy peanut butter could make the mousse grainy, but if you enjoy added texture, feel free to use it.

No Bake Chocolate Peanut Butter Cake Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

This No Bake Chocolate Peanut Butter Cake combines creamy peanut butter mousse, rich whipped cream, and a crunchy graham cracker crumble layered between chocolate graham crackers and smothered with hot fudge sauce. Perfectly chilled to let the flavors meld and the crackers soften into a cake-like texture, it’s a decadent dessert that requires no oven time and boasts irresistible peanut butter and chocolate flavors.

Author: Ella
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 4 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Peanut Butter Mousse Layer

1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1½ teaspoon vanilla extract
16 Reese’s peanut butter cups, full size, coarsely chopped
1½ cups heavy whipping cream, cold

Whipped Cream Layer

1½ cups heavy whipping cream, cold
¼ cup powdered sugar
1 teaspoon vanilla extract

Graham Cracker Crumble

1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Assembly

18 chocolate graham crackers (or regular if preferred)
½ cup mini chocolate chips (optional, for layering)
1½ cups hot fudge sauce
6 Reese’s peanut butter cups, cut in half
Chopped peanuts for garnish (optional)

Instructions

Make The Peanut Butter Mousse: In a large bowl, beat the peanut butter and softened cream cheese together until smooth and creamy. Add the powdered sugar and vanilla extract, beating until fully incorporated. Gently stir in the coarsely chopped Reese’s peanut butter cups. In a separate chilled bowl, whip the heavy cream until stiff peaks form, then carefully fold it into the peanut butter mixture until smooth and fluffy.
Prepare The Whipped Cream: Using a clean, chilled bowl, whip the heavy whipping cream together with powdered sugar and vanilla extract until stiff peaks form. Set aside for assembly.
Prepare The Graham Cracker Crumble: Place the graham crackers into a sealed plastic bag and crush them thoroughly with a rolling pin until fine crumbs form. Transfer to a small bowl, add melted unsalted butter and granulated sugar, then mix until evenly combined.
Assemble The Cake: In a 9×9-inch baking dish or similar, arrange a single layer of graham crackers to completely cover the bottom, breaking pieces as needed to fill all gaps. Spread a thin layer of hot fudge sauce over the crackers, followed by a layer of peanut butter mousse. Repeat with another single layer of graham crackers, topped with a thin layer of hot fudge sauce and peanut butter mousse. Add a final layer of graham crackers, then spread the prepared whipped cream evenly over this top layer. Sprinkle the graham cracker crumble across the top, followed by mini chocolate chips if desired.
Chill: Cover the assembled dish with plastic wrap and refrigerate for at least 4 hours or overnight. This resting time allows the graham crackers to soften and fuse into a cake-like texture.
Garnish and Serve: Just before serving, decorate with halved Reese’s peanut butter cups scattered on top. Optionally drizzle with melted peanut butter and additional hot fudge sauce. Sprinkle with chopped peanuts for added texture if desired. Slice and enjoy your no bake chocolate peanut butter cake!

Notes

Use cold heavy cream for easier whipping and better volume.
To speed up chilling time, refrigerate for at least 4 hours but overnight is best for optimal texture.
For a nut-free version, substitute peanut butter cups and peanuts with appropriate allergy-friendly toppings.
Chocolate graham crackers add extra chocolate flavor but regular graham crackers work well too.
Melted peanut butter drizzle is optional but enhances peanut flavor and presentation.

Keywords: no bake cake, peanut butter dessert, chocolate cake, peanut butter mousse, easy dessert, no bake chocolate peanut butter cake, graham cracker dessert