No-Bake Peanut Butter Eclair Cake

No-Bake Peanut Butter Eclair Cake is a legendary, easy dessert that requires zero oven time and is always a crowd-pleaser. It’s rich, creamy, and combines the classic flavors of chocolate and peanut butter.

Here is a detailed, foolproof recipe.

NO-BAKE PEANUT BUTTER ECLAIR CAKE

This recipe layers graham crackers with a fluffy, peanut butter cream cheese filling and is topped with a simple chocolate glaze.

Prep Time: 20 minutes
Chill Time: 4 hours (or preferably overnight)
Total Time: 4 hours 20 minutes
Servings: 12

Ingredients:

For the Filling:

• 1 box (14.4 oz) graham crackers (you will use most of it)

• 2 packages (8 oz each) cream cheese, softened to room temperature

• 1 cup creamy peanut butter

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 container (16 oz) Cool Whip, thawed (or 3 cups of homemade whipped cream)

For the Chocolate Glaze:

• 1 cup semi-sweet chocolate chips

• 1/4 cup creamy peanut butter

• 1/4 cup milk (any kind)

• 2 tablespoons light corn syrup (optional, but makes it shiny and smooth)

• 1 teaspoon vanilla extract

Instructions:

1. Make the Filling: In a large bowl, use an electric hand mixer to beat the softened cream cheese and 1 cup of peanut butter until completely smooth and combined.

2. Sweeten the Filling: Add the powdered sugar and vanilla extract. Beat again on low speed until incorporated, then scrape down the sides and beat on medium until smooth.

3. Fold in the Whipped Topping: Gently fold the thawed Cool Whip (or homemade whipped cream) into the peanut butter mixture using a spatula. Fold until no white streaks remain. Be gentle to keep the mixture light and fluffy.

4. Create the First Layer: In the bottom of a 9×13 inch baking dish, arrange a single layer of graham crackers. You may need to break some to fit and cover the bottom completely.

5. Add Filling Layer: Spread half of the peanut butter filling mixture evenly over the graham cracker layer.

6. Repeat Layers: Place another single layer of graham crackers on top of the filling. Spread the remaining half of the peanut butter filling over this second cracker layer.

7. Final Cracker Layer: Top with a third and final layer of graham crackers. This will be the base for the glaze.

8. Make the Chocolate Glaze: In a medium microwave-safe bowl, combine the chocolate chips, 1/4 cup peanut butter, milk, and corn syrup (if using). Heat in the microwave in 30-second intervals, stirring well each time, until the mixture is completely melted and smooth. Stir in the vanilla extract.

9. Top with Glaze: Immediately pour the warm chocolate glaze over the final layer of graham crackers. Use a spatula to spread it into an even layer that covers the entire surface.

10. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This is the most important step! The graham crackers need time to soften and transform into a cake-like layer.

11. Serve: Cut into squares and serve cold. Store any leftovers covered in the refrigerator for up to 4 days.

Pro Tips for Success:

• Softened Cream Cheese is Key: Make sure your cream cheese is at room temperature. If it’s cold, you’ll end up with lumpy filling.

• Don’t Skip the Chill Time: This is not a suggestion; it’s a requirement. The cake needs time for the moisture from the filling to soften the graham crackers, turning them into a soft, cake-like texture. Overnight is always best.

• Homemade Whipped Cream Option: If you prefer not to use Cool Whip, you can make your own stabilized whipped cream. Whip 1 ½ cups of heavy cream with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla until stiff peaks form. Fold it into the peanut butter mixture.

• Graham Cracker Tips: It’s okay if the layers aren’t perfect. The cracks will fill in. Just try to cover the surface as best you can.

• Glaze Consistency: If your glaze is too thick after melting, add a teaspoon of milk at a time until it’s pourable. If it’s too thin, add a few more chocolate chips.

Fun Variations:

• Nutty Crunch: Sprinkle chopped peanuts or Reese’s peanut butter cups on top of the glaze before it sets.

• Banana Twist: Add a layer of sliced bananas between the filling and the graham crackers for a “peanut butter banana” version.

• Different Pudding (Alternative Version): Some recipes use instant vanilla pudding mix. If you want to try that, whisk 2 (3.4 oz) packages of instant vanilla pudding mix with 3 ½ cups of cold milk until thick. Fold in the Cool Whip, then layer it with the graham crackers and top with glaze.

This dessert is incredibly easy and always gets rave reviews. Enjoy your no-bake masterpiece