No Bake Chocolate Peanut Butter Cake Recipe
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.
- 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
