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 tablespoons unsalted butter (melted)

2 tablespoons 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 for garnish)

Chopped peanuts (optional, for garnish)

Instructions

Step 1: Make the peanut butter mousse by beating the peanut butter and softened cream cheese in a large bowl until smooth.

Step 2: Add powdered sugar and vanilla extract to the mixture, beating until fully combined. Stir in the coarsely chopped Reese’s peanut butter cups.

Step 3: In a separate bowl, whip 1½ cups of cold heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture until smooth and fluffy.

Step 4: Prepare the whipped cream by beating the remaining ¼ cup heavy whipping cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form.

Step 5: Prepare the graham cracker crumble by placing the graham crackers in a sealed plastic bag and crushing them with a rolling pin. Transfer to a small bowl and mix in melted butter and granulated sugar.

Step 6: Assemble the cake in a 9×9-inch baking dish by laying a single layer of graham crackers on the bottom, breaking as needed to fill gaps.

Step 7: Spread a thin layer of hot fudge sauce over the graham crackers, then top with a layer of peanut butter mousse.

Step 8: Add another layer of graham crackers, followed by another thin layer of hot fudge sauce and peanut butter mousse.

Step 9: Add a final layer of graham crackers, then spread the prepared whipped cream evenly over the top.

Step 10: Sprinkle the graham cracker crumble and mini chocolate chips (if using) over the whipped cream layer.

Step 11: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to let the graham crackers soften into a cake-like texture.

Step 12: Before serving, garnish the cake with halved Reese’s peanut butter cups, drizzle with melted peanut butter and fudge sauce if desired, and sprinkle chopped peanuts for added texture.

Step 13: Slice, serve, and enjoy this luscious no bake chocolate peanut butter cake!

Tips & Variations

Use regular graham crackers if you prefer a less chocolatey base or want a lighter flavor.

For extra crunch, add chopped nuts or more mini chocolate chips between layers.

Make sure the cream cheese is very soft before mixing to ensure a smooth mousse.

Chill the whipped cream bowl and beaters beforehand for better whipping results.

Try substituting Reese’s cups with your favorite peanut butter candy for a twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because this is a no bake dessert with whipped cream, it’s best enjoyed fresh. When ready to serve, you can let it sit at room temperature for 10–15 minutes to soften slightly. Avoid freezing as it may affect the texture of the mousse and whipped cream layers.

FAQs

Can I make this cake ahead of time?

Yes! This cake actually tastes better after chilling overnight as it allows the layers to meld and the graham crackers to soften perfectly.