No Bake Chocolate Peanut Butter Cake Recipe
Introduction
This No Bake Chocolate Peanut Butter Cake is a decadent treat combining creamy peanut butter mousse with layers of chocolate and graham crackers. It’s easy to assemble, requires no oven, and makes for a perfect dessert that will impress family and friends.
Ingredients
- 1 cup creamy peanut butter
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1½ tsp vanilla extract
- 16 Reese’s peanut butter cups (full size, coarsely chopped)
- 1½ cups heavy whipping cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
- 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 until smooth. Add powdered sugar and vanilla extract; beat until fully incorporated. Stir in the coarsely chopped Reese’s peanut butter cups. In a separate bowl, whip 1½ cups of cold heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture until smooth and fluffy.
- Prepare the whipped cream: In another chilled bowl, beat the remaining 1½ cups heavy whipping cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Prepare the graham cracker crumble: Place the graham crackers in a sealed plastic bag and crush them using a rolling pin. Transfer the crumbs to a small bowl, then add melted butter and granulated sugar; stir to combine.
- 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 all spaces. Spread a thin layer of hot fudge sauce over the crackers, then top with a layer of peanut butter mousse. Add another layer of graham crackers, followed by another thin layer of hot fudge sauce and peanut butter mousse. Add a final graham cracker layer, then spread the whipped cream evenly on top. Sprinkle the graham cracker crumble and mini chocolate chips over the whipped cream.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften and achieve a cake-like texture.
- Garnish and serve: Just before serving, decorate the cake with halved Reese’s peanut butter cups. You may drizzle melted peanut butter and additional fudge sauce on top if desired. Sprinkle with chopped peanuts for added texture. Serve and enjoy!
Tips & Variations
- Use regular or chocolate graham crackers based on your preference; either works well in this recipe.
- For extra flavor, drizzle caramel sauce alongside the hot fudge sauce during layering.
- If you prefer a less sweet dessert, reduce the powdered sugar in the mousse slightly.
- Allow the cake to chill overnight for the best texture and flavor melding.
- Add crushed pretzels in the crumble mix for a salty crunch variation.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain its texture. If needed, allow it to sit at room temperature for 10-15 minutes before serving to soften slightly. This dessert does not freeze well due to its creamy layers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for added texture, but the mousse might be slightly less smooth. It will still taste delicious.
Do I have to use Reese’s peanut butter cups?
No, while Reese’s add a classic peanut butter and chocolate flavor, you can substitute with any peanut butter candy or chocolate of your choice.
Print
No Bake Chocolate Peanut Butter Cake Recipe
- Total Time: 4 hours 25 minutes
- Yield: 12 servings 1x
Description
A decadent no-bake chocolate peanut butter cake layered with creamy peanut butter mousse, whipped cream, and graham crackers, topped with hot fudge, Reese’s peanut butter cups, and optional chocolate chips and chopped peanuts. This easy-to-make dessert is perfect for chocolate and peanut butter lovers looking for a rich, satisfying treat without turning on the oven.
Ingredients
Scale
Peanut Butter Mousse
- 1 cup creamy peanut butter
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1½ tsp vanilla extract
- 16 Reese’s peanut butter cups (full size, coarsely chopped)
- 1½ cups heavy whipping cream (cold)
Whipped Cream
- 1½ cups heavy whipping cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Graham Cracker Crumble
- 1 cup graham cracker crumbs
- 2 tbsp unsalted butter (melted)
- 2 tbsp granulated sugar
Additional Layers and Garnishes
- 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 (for garnish)
- Chopped peanuts (optional, for garnish)
Instructions
- Make The Peanut Butter Mousse: In a large bowl, beat the peanut butter and softened cream cheese together until smooth and creamy. Add powdered sugar and vanilla extract, beating until fully incorporated. Gently fold in the coarsely chopped Reese’s peanut butter cups. In a separate bowl, whip the cold heavy cream until stiff peaks form, then carefully fold the whipped cream into the peanut butter mixture until light and fluffy.
- Prepare The Whipped Cream: In another chilled bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This will be used as a topping layer in the cake.
- Prepare The Graham Cracker Crumble: Place the graham crackers in a sealed plastic bag and crush them with a rolling pin until they become fine crumbs. Transfer the crumbs to a small bowl and stir in melted butter and granulated sugar until well combined.
- Assemble The Cake: In a 9×9-inch baking dish or similar size, arrange a single layer of graham crackers on the bottom, breaking crackers as needed to fit. Spread a thin layer of hot fudge sauce over the crackers, followed by a layer of the peanut butter mousse. Add another layer of graham crackers, then another thin spread of hot fudge sauce and peanut butter mousse. Add a third layer of graham crackers on top.
- Add Toppings: Evenly spread the prepared whipped cream over the top layer of graham crackers. Sprinkle the graham cracker crumble over the whipped cream, followed by optional mini chocolate chips for extra texture and flavor.
- Chill: Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the graham crackers to soften and meld with the mousse, creating a cake-like texture.
- Garnish and Serve: Just before serving, decorate the top with the Reese’s peanut butter cups cut in half. Optionally, drizzle with melted peanut butter and additional hot fudge sauce. Sprinkle with chopped peanuts if desired for extra crunch. Serve chilled and enjoy this rich, indulgent no-bake chocolate peanut butter cake.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and smoother mousse.
- Use cold heavy cream for better whipping results and stable peaks.
- Refrigerate the cake long enough for the graham crackers to soften properly and mimic a cake texture.
- You can substitute regular graham crackers if chocolate graham crackers are unavailable.
- For a less sweet version, adjust the amount of powdered sugar to taste.
- The mini chocolate chips and chopped peanuts are optional but add texture and flavor contrast.
- If you prefer, you can melt and drizzle peanut butter and hot fudge over the top for added decadence.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake cake, peanut butter cake, chocolate peanut butter dessert, peanut butter mousse, no bake dessert, graham cracker cake
