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