Absolutely! Here’s a simple and delicious No-Bake Peanut Butter Eclair Cake recipe. It’s creamy, peanut-buttery, and perfect for a dessert that’s ready in the fridge without baking.
Ingredients
For the Layers:
- 1 (8 oz / 225 g) package cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 (8 oz / 240 ml) container whipped topping (Cool Whip or similar), thawed
- 1 (16 oz / 450 g) package graham crackers
For the Chocolate Topping:
- 1 (16 oz / 450 g) package chocolate chips (semi-sweet or milk chocolate)
- 1/4 cup creamy peanut butter
- 1/4 cup milk
Instructions
- Make the peanut butter filling
- In a large bowl, beat together cream cheese, peanut butter, and powdered sugar until smooth.
- Gently fold in whipped topping until fully combined.
- Layer the graham crackers and filling
- In a 9×13-inch pan, place a single layer of graham crackers (break to fit if needed).
- Spread half of the peanut butter filling over the crackers.
- Add another layer of graham crackers and spread the remaining peanut butter filling on top.
- Finish with a final layer of graham crackers.
- Make the chocolate topping
- In a microwave-safe bowl, combine chocolate chips, peanut butter, and milk.
- Microwave in 30-second intervals, stirring each time, until smooth.
- Assemble the cake
- Pour chocolate topping over the final graham cracker layer and spread evenly.
- Chill
- Refrigerate for at least 4 hours or overnight to let the graham crackers soften and flavors meld.
- Serve
- Slice and enjoy!
✅ Tips:
- You can use crunchy peanut butter if you like a little texture.
- For extra fun, top with chopped peanuts or chocolate shavings.
- This dessert keeps well in the fridge for up to 5 days—if it lasts that long!
If you want, I can also give you a shortcut 3-ingredient version that’s even faster to make. Do you want me to do that?
