Introduction

This No Bake Chocolate Peanut Butter Cake is a luscious, layered dessert perfect for peanut butter and chocolate lovers. With creamy peanut butter mousse, fluffy whipped cream, and crunchy graham cracker layers, it comes together quickly without turning on the oven.

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: In a large bowl, beat the peanut butter and cream cheese until smooth. Add powdered sugar and vanilla and beat until fully combined. Stir in the chopped Reese’s peanut butter cups.
Step 2: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
Step 3: In another chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla until stiff peaks form to prepare the whipped cream layer.
Step 4: Place the graham crackers in a sealed plastic bag and crush with a rolling pin. Transfer crumbs to a small bowl, add melted butter and sugar, and stir to combine for the graham cracker crumble.
Step 5: In a 9×9-inch baking dish, lay graham crackers in a single layer, breaking as necessary to fill the pan. Spread a thin layer of hot fudge sauce, then a layer of peanut butter mousse.
Step 6: Add another layer of graham crackers, spread hot fudge sauce again, and top with more peanut butter mousse. Follow with another graham cracker layer.
Step 7: Spread the whipped cream evenly over the last layer of graham crackers. Sprinkle the graham cracker crumble and mini chocolate chips on top.
Step 8: Cover with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the graham crackers to soften into a cake-like texture.
Step 9: Just before serving, garnish with halved Reese’s peanut butter cups. Drizzle with melted peanut butter and fudge sauce if desired, and sprinkle with chopped peanuts for added texture.

Tips & Variations

Use regular graham crackers if chocolate graham crackers are not available; the flavor will be slightly different but still delicious.
Fold in some chopped nuts into the peanut butter mousse for extra crunch and flavor.
To make it even more decadent, add a layer of sliced bananas between the graham crackers and peanut butter mousse.
For a lighter version, substitute half the heavy cream with whipped topping.

Storage

Store the cake covered in the refrigerator for up to 3 days. The flavors improve after a day as the graham crackers soften. When ready to serve, you can remove it directly from the fridge; no reheating is necessary.

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 if you prefer a bit of texture in the mousse. It adds a pleasant crunch but the mousse will be less smooth.

Do I have to use Reese’s peanut butter cups?

While Reese’s add a great flavor and texture, you can substitute with any peanut butter candies or chopped peanut butter chocolates you like.

No Bake Chocolate Peanut Butter Cake Recipe

Print Recipe

★★★★★

4.6 from 89 reviews

This indulgent, no-bake chocolate peanut butter cake combines creamy peanut butter mousse, luscious whipped cream, crunchy graham cracker crumble, and rich hot fudge layers for a decadent dessert that requires no baking. Perfectly layered with Reese’s peanut butter cups and chocolate chips, this cake is chilled until the graham crackers soften to a cake-like texture, making it an easy and impressive treat to enjoy.

Author: Dana
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (includes chilling time)
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 teaspoons 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. Add powdered sugar and vanilla extract, then beat again until fully incorporated. Stir in the coarsely chopped Reese’s peanut butter cups. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold this whipped cream into the peanut butter mixture to achieve a smooth and fluffy mousse.
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 the top layer on the cake.
Prepare The Graham Cracker Crumble: Place the graham crackers into a sealed plastic bag and crush them using a rolling pin until finely crumbed. Transfer the crumbs to a small bowl, then stir in melted butter and granulated sugar until the mixture resembles damp crumbs.
Assemble The Cake: In a 9×9-inch baking dish or similar, lay a single layer of graham crackers 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. Repeat with another layer of graham crackers, followed by hot fudge sauce and peanut butter mousse. Add a third layer of graham crackers on top.
Top With Whipped Cream And Garnishes: Spread the prepared whipped cream evenly over the final graham cracker layer. Sprinkle the graham cracker crumble over the whipped cream, then evenly distribute the mini chocolate chips if using.
Chill: Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and meld with the layers, creating a cake-like texture.
Garnish And Serve: Just before serving, decorate the cake with halved Reese’s peanut butter cups. Optionally, drizzle with melted peanut butter and extra fudge sauce, and sprinkle with chopped peanuts to add texture. Serve chilled and enjoy this rich, no-bake dessert!

Notes

Ensure heavy cream is cold before whipping for best volume and texture.
Use full-fat cream cheese and peanut butter for a richer taste and creamier mousse.
For easier slicing, chill the cake overnight.
If you prefer a less sweet dessert, reduce the powdered sugar slightly in the mousse layer.
The mini chocolate chips in the topping are optional but add a nice chocolate burst.
Store leftovers covered in the refrigerator for up to 3 days.

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