Description

This No Bake Chocolate Peanut Butter Cake is a luscious and easy-to-make dessert featuring layers of creamy peanut butter mousse, rich whipped cream, chocolate graham crackers, and decadent hot fudge sauce. Perfectly chilled to soften the layers into a cake-like texture, it’s garnished with Reese’s peanut butter cups and optional chopped peanuts for added crunch. Ideal for peanut butter and chocolate lovers seeking a delightful treat without turning on the oven.

Ingredients

Scale

Peanut Butter Mousse

1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1½ tsp vanilla extract
16 full-size Reese’s peanut butter cups, coarsely chopped
1½ cups heavy whipping cream (cold)

Whipped Cream

1½ cups heavy whipping cream (cold)
¼ cup powdered sugar
1 tsp vanilla extract

Graham Cracker Crumble

18 chocolate graham crackers (or regular if preferred)
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Additional Ingredients

1 cup graham cracker crumbs
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 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 creamy. Add the powdered sugar and vanilla extract, continuing to beat until fully incorporated. Gently stir in the coarsely chopped Reese’s peanut butter cups to evenly distribute them in the mixture. In a separate bowl, whip the cold heavy cream to stiff peaks, then carefully fold it into the peanut butter mixture to create a light, fluffy mousse.
Prepare The Whipped Cream: Chill another bowl and beat the cold heavy whipping cream together with the powdered sugar and vanilla extract until stiff peaks form, ensuring a smooth and airy whipped cream for the top layer.
Prepare The Graham Cracker Crumble: Place the chocolate graham crackers in a sealed plastic bag and crush them finely with a rolling pin. Transfer the crumbs into a small bowl and add the melted butter and granulated sugar. Stir until the mixture is evenly combined and resembles a crumble.
Assemble The Cake: In a 9×9-inch baking dish or similar size, arrange a single layer of graham crackers on the bottom, breaking pieces as necessary to fill gaps. Spread a thin layer of hot fudge sauce over the crackers, then add a layer of the peanut butter mousse evenly on top. Repeat by adding another layer of graham crackers, followed by hot fudge sauce and peanut butter mousse. Add a final layer of graham crackers on top.
Top With Whipped Cream and Crumble: Spread the prepared whipped cream evenly over the top graham cracker layer. Sprinkle the graham cracker crumble over the whipped cream, then sprinkle mini chocolate chips on top if using.
Chill The Cake: Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the graham crackers to soften and the flavors to meld, creating a cake-like texture.
Garnish and Serve: Just before serving, decorate the cake with halved Reese’s peanut butter cups. For extra indulgence, drizzle melted peanut butter and additional hot fudge sauce over the top. Optionally, sprinkle with chopped peanuts for added texture. Serve chilled and enjoy this decadent no-bake dessert!

Notes

Use cold heavy cream for best whipping results.
Chilling the dessert overnight improves texture and flavor melding.
For a firmer mousse, add a little gelatin dissolved in warm water before folding in the whipped cream.
Feel free to substitute regular graham crackers for chocolate if preferred.
Optional toppings like chopped peanuts and mini chocolate chips add nice texture contrasts.
Handle the whipped cream gently during folding to keep it light and airy.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

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