Description

This No Bake Chocolate Peanut Butter Cake is a luscious layered dessert perfect for peanut butter and chocolate lovers. Featuring creamy peanut butter mousse, whipped cream, graham cracker layers, and hot fudge, this cake requires no baking and sets beautifully in the fridge overnight. It’s easy to assemble, rich in flavor, and garnished with Reese’s peanut butter cups and chopped peanuts for texture.

Ingredients

Scale

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

Make The Peanut Butter Mousse: In a large bowl, beat the peanut butter and softened cream cheese until smooth and creamy. Add in powdered sugar and vanilla extract, and beat 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, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Set aside for assembly.
Prepare The Graham Cracker Crumble: Place graham crackers in a sealed plastic bag and crush with a rolling pin into fine crumbs. Transfer to a small bowl, add melted unsalted butter and granulated sugar, then stir together until evenly combined.
Assemble The Cake: In a 9×9-inch baking dish or a similar sized dish, arrange graham crackers in a single layer on the bottom, breaking pieces as needed to fill in the gaps. 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, spreading hot fudge sauce and peanut butter mousse over again. Add a final layer of graham crackers and spread the prepared whipped cream evenly on top. Sprinkle the graham cracker crumble over the whipped cream, then add mini chocolate chips for an extra touch of chocolate.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the graham crackers to soften and create 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 additional fudge sauce. Sprinkle chopped peanuts on top for added texture if desired. Slice, serve, and enjoy!

Notes

For best results, ensure the heavy whipping cream is very cold before whipping to achieve stiff peaks.
Allow the cake to chill overnight for the graham crackers to soften fully and meld the flavors.
Use chocolate graham crackers for a richer chocolate flavor, or regular graham crackers for a milder base.
Optional garnishes like mini chocolate chips and chopped peanuts add texture and appearance contrast.
This cake is quite rich; small slices are satisfying.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no bake cake, peanut butter mousse, chocolate peanut butter cake, no-bake dessert, Reese's cake