Description

This No Bake Chocolate Peanut Butter Cake is a rich, creamy dessert layered with peanut butter mousse, whipped cream, graham crackers, and hot fudge sauce. It requires no oven time and is perfect for chocolate and peanut butter lovers who want a decadent treat with minimal effort.

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 (full size, 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 tablespoon unsalted butter (melted)
2 tablespoon granulated sugar

Assembly & Garnish

1½ cups hot fudge sauce
6 Reese’s peanut butter cups (cut in half)
½ cup mini chocolate chips (optional, for layering)
Chopped peanuts (optional, for garnish)

Instructions

Make The Peanut Butter Mousse: In a large bowl, beat the peanut butter and softened cream cheese together until smooth. Next, add the powdered sugar and vanilla extract, and continue beating until fully incorporated. Gently stir in the coarsely chopped Reese’s peanut butter cups. In a separate chilled bowl, whip 1½ cups of cold heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the peanut butter mixture until smooth and fluffy.
Prepare The Whipped Cream: In another chilled bowl, beat 1½ cups of cold heavy whipping cream together with powdered sugar and vanilla extract until stiff peaks form, creating a creamy topping.
Prepare The Graham Cracker Crumble: Place the graham crackers in a sealed plastic bag and crush them with a rolling pin until finely crumbled. Transfer the crumbs to a small bowl and mix in the melted unsalted butter and granulated sugar until evenly combined.
Assemble The Cake: In a 9×9-inch baking dish or similar size, lay a single layer of graham crackers across the bottom, breaking pieces as needed to fill any gaps. Spread a thin layer of hot fudge sauce over the crackers, then add a layer of peanut butter mousse. Add another single layer of graham crackers, followed by another thin layer of hot fudge sauce, and another layer of peanut butter mousse. Add a final layer of graham crackers on top.
Add The Whipped Cream & Toppings: Evenly spread the prepared whipped cream over the top layer of graham crackers. Sprinkle the graham cracker crumble over the whipped cream layer, followed by mini chocolate chips if using.
Chill: Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the graham crackers to soften and meld all the flavors together into 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 additional hot fudge sauce. Sprinkle chopped peanuts on top if desired for extra texture. Slice, serve, and enjoy this indulgent no-bake treat!

Notes

Use cold heavy cream for better whipping results.
For a firmer cake, refrigerate overnight.
Graham cracker choice (chocolate or regular) influences the flavor; choose based on preference.
Optional ingredients like mini chocolate chips and chopped peanuts add texture and chocolate bursts.
Handle the mousse mixture gently to maintain its fluffiness when folding in whipped cream.
Melted peanut butter drizzled on top adds extra richness but is optional.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

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