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, 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 tablespoon unsalted butter, melted
2 tablespoon 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 extract, then beat until fully combined. Stir in the coarsely chopped Reese’s peanut butter cups.

Step 2: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy to create the peanut butter mousse.

Step 3: Prepare the whipped cream layer by beating the cold heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form.

Step 4: Make the graham cracker crumble by placing graham crackers into a sealed plastic bag and crushing them with a rolling pin. Transfer crumbs to a small bowl, add melted butter and granulated sugar, then stir until combined.

Step 5: In a 9×9-inch baking dish, lay a single layer of graham crackers across the bottom, breaking pieces to fill the space as needed. Spread a thin layer of hot fudge sauce over the crackers, then top with a layer of peanut butter mousse.

Step 6: Repeat the layering process: add another layer of graham crackers, spread a thin layer of hot fudge sauce, and top with more peanut butter mousse. Follow with a final layer of graham crackers.

Step 7: Spread the whipped cream evenly over the top graham cracker layer. Sprinkle with the graham cracker crumble and mini chocolate chips, if using.

Step 8: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and develop a cake-like texture.

Step 9: Just before serving, garnish with halved Reese’s peanut butter cups. Optionally, drizzle with melted peanut butter and hot fudge sauce, and sprinkle chopped peanuts for added texture. Serve and enjoy!

Tips & Variations

Use regular graham crackers instead of chocolate for a lighter flavor.

For extra crunch, add chopped roasted peanuts between the layers.

If you want a less sweet dessert, reduce the powdered sugar slightly in the mousse.

Swap Reese’s peanut butter cups for your favorite peanut butter chocolate candy to customize flavors.

FAQs

Can I make this cake ahead of time?

Yes, this no bake cake actually benefits from chilling overnight as it allows the graham crackers to soften into a perfect cake-like texture, making it easier to slice and more flavorful.

What if I don’t have Reese’s peanut butter cups?

You can substitute with other peanut butter candies, chopped peanut butter cups from another brand, or even crushed peanut butter cookies for a similar texture and flavor profile.