No Bake Chocolate Peanut Butter Cake Recipe
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.
- 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
