Introduction

This no-bake chocolate peanut butter cake is a decadent and easy dessert perfect for any occasion. Layers of creamy peanut butter mousse, whipped cream, and graham crackers come together to create a rich, cake-like treat without turning on the oven.

No Bake Chocolate Peanut Butter Cake Recipe - Recipe Image

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, coarsely chopped
1½ cups heavy whipping cream, cold (divided)
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

Step 1: In a large bowl, beat the peanut butter and softened cream cheese until smooth.
Step 2: Add powdered sugar and 1½ tsp vanilla extract; beat until fully incorporated. Stir in the coarsely chopped Reese’s peanut butter cups.
Step 3: In a separate bowl, whip 1½ cups cold heavy whipping cream until stiff peaks form.
Step 4: Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
Step 5: Prepare the whipped cream topping by beating the remaining ½ cup heavy whipping cream with ¼ cup powdered sugar and 1 tsp vanilla extract in a chilled bowl until stiff peaks form.
Step 6: Crush the chocolate graham crackers in a sealed plastic bag using a rolling pin. Transfer crumbs to a small bowl and stir in melted butter and granulated sugar to form a crumble mixture.
Step 7: 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 8: Spread a thin layer of hot fudge sauce over the crackers, then spoon on a layer of peanut butter mousse.
Step 9: Add another single layer of graham crackers, followed by another thin layer of hot fudge sauce and peanut butter mousse.
Step 10: Add a final layer of graham crackers, then spread the whipped cream evenly on top.
Step 11: Sprinkle the graham cracker crumble and mini chocolate chips over the whipped cream layer.
Step 12: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the graham crackers to soften to a cake-like texture.
Step 13: Just before serving, decorate the top with halved Reese’s peanut butter cups. Optionally, drizzle with melted peanut butter and extra fudge sauce, and sprinkle with chopped peanuts for added texture.
Step 14: Serve chilled and enjoy!

Tips & Variations

For a crunchy texture, add chopped peanuts between the layers.
Use regular graham crackers if chocolate ones are unavailable; the flavor will be just as delicious.
If you prefer a stronger chocolate flavor, add an extra layer of hot fudge sauce.
Make it peanut-free by substituting peanut butter cups with chocolate chips or your favorite candy.
Chill the mixing bowls before whipping cream for better volume and stiffness.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from absorbing fridge odors. When ready to serve, you can let it sit at room temperature for 10–15 minutes for a softer texture. Avoid freezing as it may change the texture of the mousse and whipped cream layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this no-bake cake is perfect for making a day in advance. It tastes even better after chilling overnight as the flavors meld and the graham crackers soften.

What can I use instead of Reese’s peanut butter cups?

If you prefer, you can substitute with chopped peanut butter candies, mini chocolate chips, or even chopped nuts to maintain the texture and flavor balance.