Description

This No Bake Chocolate Peanut Butter Cake is a decadent and creamy dessert featuring layers of peanut butter mousse, whipped cream, graham crackers, and hot fudge. It’s an easy-to-make treat that combines the rich flavors of peanut butter and chocolate with a delightful crunchy texture from graham crackers and Reese’s peanut butter cups. Perfect for any occasion, this cake requires no oven and chills to perfection, making it an ideal indulgence for peanut butter lovers.

Ingredients

Scale

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, 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 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

Make The Peanut Butter Mousse: In a large bowl, beat the creamy peanut butter and softened cream cheese together until smooth and well combined. Add the powdered sugar and vanilla extract, beating until fully incorporated. Stir in the coarsely chopped Reese’s peanut butter cups. In a separate chilled bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream 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.
Prepare The Graham Cracker Crumble: Place the graham crackers into a sealed plastic bag and crush them finely with a rolling pin. Transfer the crumbs to a small bowl, add the melted butter and granulated sugar, and stir until combined to form the crumble.
Assemble The Cake: In a 9×9-inch baking dish or similar, arrange a single layer of graham crackers across the bottom, breaking them to fit as needed. Spread a thin layer of hot fudge sauce over the crackers, then top with a layer of peanut butter mousse. Repeat this layering process with another single layer of graham crackers, hot fudge sauce, and peanut butter mousse. Add a final layer of graham crackers on top.
Spread The Whipped Cream: Evenly spread the prepared whipped cream over the top graham cracker layer. Sprinkle the graham cracker crumble over the whipped cream, then add mini chocolate chips if using.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the graham crackers to absorb moisture and soften to a cake-like texture.
Garnish and Serve: Just before serving, decorate the cake with the halved Reese’s peanut butter cups. Optionally, drizzle melted peanut butter and additional fudge sauce over the top. Sprinkle with chopped peanuts for added texture if desired. Serve chilled and enjoy!

Notes

For best results, ensure all cream and cream cheese ingredients are cold before whipping to achieve proper stiffness.
Allow the assembled cake to chill overnight to fully set and develop flavors.
You can substitute regular graham crackers if chocolate ones are unavailable.
The mini chocolate chips in the assembly are optional but add a lovely texture contrast.
Store leftovers covered in the refrigerator for up to 3 days.
If desired, add a drizzle of melted peanut butter or additional hot fudge sauce for extra indulgence.

Prep Time: 25 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, peanut butter dessert