Dessert

No Bake Chocolate Peanut Butter Cake Recipe

BySarah Summers March 11, 2026March 11, 2026

Introduction

This No Bake Chocolate Peanut Butter Cake is a luscious, creamy dessert that combines rich peanut butter mousse, whipped cream, and layers of chocolatey graham crackers. Perfect for warm days or when you want an impressive treat without turning on the oven. The combination of textures and flavors makes every bite irresistible.

A square layered dessert sits on a white plate with a white marbled texture under it, showing five visible layers: the bottom and third layers are dark brown chocolate cake, the second and fourth layers are light brown peanut butter filling with chocolate chunks, and the middle layer is a thick dark chocolate spread. The top layer is fluffy white cream sprinkled with dark chocolate crumbs and mini chocolate chips, topped with a halved peanut butter cup. Crumbs and chips scatter around the plate. A gold fork with a woman's hand holds a bite showing the same layers and textures close to the camera. In the background, a glass of milk is slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Peanut Butter Mousse Layer:

1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1½ teaspoons vanilla extract
16 Reese’s peanut butter cups, 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 tablespoons unsalted butter, melted
2 tablespoons 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: Make the peanut butter mousse by beating the peanut butter and cream cheese together in a large bowl until smooth. Add powdered sugar and vanilla extract, then mix until fully incorporated. Stir in the 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.
Step 3: Prepare the whipped cream layer by beating the cold heavy cream with powdered sugar and vanilla extract in another chilled bowl until stiff peaks form.
Step 4: Make the graham cracker crumble by crushing the graham crackers in a sealed plastic bag using a rolling pin. Transfer crumbs to a small bowl and stir in melted butter and sugar until combined.
Step 5: Assemble the cake in a 9×9-inch baking dish. Lay chocolate graham crackers in a single layer at the bottom, breaking them as needed to fill the edges.
Step 6: Spread a thin layer of hot fudge sauce over the crackers, then spread a layer of peanut butter mousse on top.
Step 7: Repeat with another layer of graham crackers, hot fudge sauce, and peanut butter mousse.
Step 8: Add a final layer of graham crackers, then spread the prepared whipped cream evenly over this layer.
Step 9: Sprinkle the graham cracker crumble and mini chocolate chips over the whipped cream.
Step 10: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and achieve a cake-like texture.
Step 11: Just before serving, garnish the cake with halved Reese’s peanut butter cups. Optionally drizzle with melted peanut butter and fudge sauce, and sprinkle with chopped peanuts for added texture.

Tips & Variations

Use regular graham crackers if you prefer a less chocolatey base for balanced flavor.
For a crunchy surprise, fold in chopped roasted peanuts into the peanut butter mousse.
Replace Reese’s peanut butter cups with your favorite peanut butter chocolates or simply chocolate chips for a different twist.
Chill the mixing bowls before whipping cream to help it whip faster and hold its shape better.
Make sure the cream cheese is softened properly to avoid lumps in the mousse.

Storage

Store the cake covered in the refrigerator for up to 3 days. Due to the whipped cream and mousse layers, it is best enjoyed fresh but will keep well chilled. To serve, bring to room temperature for about 10 minutes or enjoy chilled straight from the fridge. Avoid freezing as the texture of the mousse and cream may change.

How to Serve

The image shows a dessert square with multiple layers on a white plate set on a white marble surface. The bottom layer is a dark chocolate crumb crust, followed by a thick peanut butter layer mixed with melted chocolate chunks and a middle dark chocolate layer. Above that is a creamy white layer, topped with more chocolate crumbs and small chocolate chips. On top of the dessert is half of a peanut butter cup candy. Above the dessert, a gold fork held by a woman's hand lifts a layered piece showing all these textures. There is a glass of milk blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Refrigerate it covered for at least 4 hours or overnight to let the layers set and the graham crackers soften.

Can I substitute the peanut butter?

Yes, you can use almond butter or sunflower seed butter if you prefer, but the flavor profile will change slightly. Creamy peanut butter works best for a smooth mousse.