No-Bake Peanut Butter Eclair Cake is a quick and easy dessert that combines layers of graham crackers, a creamy peanut butter filling, and a chocolate topping. The best part? It doesn’t require baking! This indulgent treat is perfect for hot days when you don’t want to turn on the oven, or for a last-minute dessert that’s sure to impress.
Here’s how to make No-Bake Peanut Butter Eclair Cake:
No-Bake Peanut Butter Eclair Cake
Ingredients:
For the Peanut Butter Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup peanut butter (smooth or chunky)
- 1 (8 oz) container whipped topping (like Cool Whip)
For the Cake Layers:
- 1 (14.4 oz) package graham crackers (about 3 sleeves)
For the Chocolate Topping:
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips (or milk chocolate for a sweeter topping)
- 1 tbsp light corn syrup (optional, for extra gloss)
Instructions:
1. Prepare the Peanut Butter Filling:
- In a large bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
- Add the peanut butter and continue to mix until well combined.
- Gently fold in the whipped topping (Cool Whip) until the mixture is smooth and fluffy.
2. Assemble the Cake:
- Line the bottom of a 9×13-inch baking dish with a layer of graham crackers. Arrange them in a single layer, breaking the crackers as necessary to fit the entire bottom of the dish.
- Spread half of the peanut butter filling over the graham crackers, smoothing it out evenly with a spatula.
- Add another layer of graham crackers on top of the peanut butter filling.
- Spread the remaining peanut butter filling over the second layer of graham crackers. Finish with one more layer of graham crackers on top.
3. Make the Chocolate Topping:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t let it boil).
- Remove the saucepan from the heat and stir in the chocolate chips and corn syrup (if using). Stir until the chocolate is completely melted and smooth.
- Pour the chocolate mixture over the top layer of graham crackers and spread it out evenly with a spatula.
4. Chill the Cake:
- Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to allow the layers to set and meld together.
5. Serve:
- Once chilled and set, slice the cake into squares and serve. The graham crackers will soften and absorb the flavors, creating a deliciously creamy dessert with a chocolatey topping.
Tips for Success:
- Texture: The longer you let this cake sit in the fridge, the softer the graham crackers will become, giving it a “cake-like” texture. Aim for at least 4 hours of chill time, but overnight is best.
- Flavor Variations: You can add a layer of sliced bananas or other fruits for added flavor and texture.
- Chocolate Options: For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet.
Enjoy!
This No-Bake Peanut Butter Eclair Cake is the perfect dessert for peanut butter lovers! It’s creamy, chocolatey, and requires minimal effort to make. Plus, it’s a great make-ahead dessert for parties, potlucks, or family gatherings!