No Bake Chocolate Peanut Butter Cake Recipe
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.
- 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
