Introduction

This No Bake Chocolate Peanut Butter Cake combines the rich flavors of creamy peanut butter, smooth cream cheese, and decadent chocolate in a delightful layered dessert. It’s easy to assemble, requires no oven, and sets into a deliciously soft, cake-like treat perfect for any occasion.

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 (full size, coarsely chopped)
1½ cups heavy whipping cream (cold)
¼ cup powdered sugar
1 tsp vanilla extract
1 cup graham cracker crumbs
2 tablespoon unsalted butter (melted)
2 tablespoon 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 together until smooth. Add powdered sugar and vanilla extract, then beat until fully incorporated. Stir in the coarsely chopped Reese’s peanut butter cups.
Whip the Cream: In a separate bowl, whip 1½ cups of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
Prepare the Whipped Cream Topping: In another chilled bowl, beat the remaining heavy whipping cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Set aside.
Make the Graham Cracker Crumble: Place the graham crackers in a sealed plastic bag and crush them with a rolling pin. Transfer crumbs to a small bowl, add melted butter and granulated sugar, then stir to combine.
Assemble the Cake: In a 9×9-inch baking dish, lay a single layer of graham crackers across the bottom, breaking as needed to fill gaps. Spread a thin layer of hot fudge sauce, then a layer of peanut butter mousse over the crackers.
Add another single layer of graham crackers, followed by a thin layer of hot fudge sauce and another layer of peanut butter mousse.
Add a final layer of graham crackers, then spread the prepared whipped cream evenly over this layer.
Sprinkle the graham cracker crumble over the whipped cream, then scatter mini chocolate chips on top if using.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften into a cake-like texture.
Garnish and Serve: Just before serving, decorate the top with halved Reese’s peanut butter cups. Optionally, drizzle with melted peanut butter and hot fudge sauce, and sprinkle with chopped peanuts for added texture.

Tips & Variations

For a crunchier texture, toast the graham cracker crumbs lightly before mixing with butter and sugar.
Use crunchy peanut butter instead of creamy for a different texture in the mousse.
Substitute almond butter for peanut butter to vary the flavor while keeping the creamy consistency.
Skip the mini chocolate chips or replace them with chopped nuts for a nutty twist.
If you prefer, use regular chocolate graham crackers instead of chocolate-flavored ones to lighten the overall sweetness.

Storage

Store the cake covered in the refrigerator for up to 3 days. The layers will continue to soften, enriching the texture. Before serving, allow the cake to sit at room temperature for about 10 minutes to take the chill off. Leftovers can be gently reheated in the microwave for 10-15 seconds if you prefer it warm, but it is typically served chilled.

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 actually benefits from resting overnight in the refrigerator, allowing the graham crackers to soften and the flavors to meld beautifully.

Can I use a different type of peanut butter?

Creamy peanut butter works best for smooth texture, but you can use crunchy peanut butter if you like a bit of added texture in the mousse.

No Bake Chocolate Peanut Butter Cake Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

This No Bake Chocolate Peanut Butter Cake is a luscious dessert combining creamy peanut butter mousse, whipped cream, and layers of graham crackers, hot fudge, and Reese’s peanut butter cups. Perfect for those craving a rich and indulgent treat without turning on the oven, this chilled cake offers a perfect balance of sweet and salty flavors with a smooth, fluffy texture.

Author: Lena
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 9 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

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, 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

18 chocolate graham crackers (or regular if preferred)
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Assembly and Garnishes

1½ cups hot fudge sauce
6 Reese’s peanut butter cups, cut in half
½ cup mini chocolate chips (optional, for layering)
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 and creamy. Add powdered sugar and vanilla extract, and mix 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 it into the peanut butter mixture until smooth and fluffy.
Prepare The Whipped Cream: In another chilled bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form and set aside.
Prepare The Graham Cracker Crumble: Place graham crackers in a sealed plastic bag and crush them with a rolling pin until fine crumbs form. Transfer to a small bowl, add melted butter and granulated sugar, and mix until evenly combined.
Assemble The Cake: In a 9×9-inch baking dish, lay down a single layer of graham crackers, 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 single layer of graham crackers and repeat by spreading hot fudge sauce and more peanut butter mousse. Add a third layer of graham crackers, then evenly spread the prepared whipped cream over this final layer. Sprinkle the graham cracker crumble over the top, followed by mini chocolate chips if using.
Chill: Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften into a cake-like texture.
Garnish and Serve: Just before serving, decorate the cake with halved Reese’s peanut butter cups. Optionally, drizzle melted peanut butter and extra fudge sauce on top. Sprinkle with chopped peanuts for added texture if desired. Slice and enjoy!

Notes

For best results, ensure the heavy cream is cold before whipping to achieve stiff peaks.
This cake must be chilled for a minimum of 4 hours for the graham crackers to soften thoroughly.
Optional toppings like mini chocolate chips and chopped peanuts add extra texture and flavor but can be omitted if preferred.
You can substitute regular graham crackers if chocolate ones are unavailable.
Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Keywords: No Bake Cake, Chocolate Peanut Butter Cake, Peanut Butter Mousse, Graham Cracker Cake, Dessert, No Bake Dessert