No Bake Peanut Butter Eclair Cake

Peanut butter lovers rejoice! If you’re craving a delicious dessert without the hassle of baking, then this No Bake Peanut Butter Eclair Cake is the perfect treat for you. Combining the irresistible flavors of creamy peanut butter, rich chocolate ganache, and crunchy graham crackers, this cake is sure to impress your taste buds and leave you craving for more.

No Bake Peanut Butter Eclair Cake

Ingredients Required

To make this delectable dessert, you’ll need the following ingredients:

  • Graham crackers
  • Creamy peanut butter
  • Powdered sugar
  • Vanilla extract
  • Milk
  • Heavy cream
  • Semi-sweet chocolate chips
  • Butter

Feel free to customize the recipe by adding chopped nuts, shredded coconut, or a drizzle of caramel sauce for extra flavor and texture.

Making the Graham Cracker Layer

Start by arranging a layer of graham crackers in the bottom of a 9×13 inch baking dish, breaking them if necessary to fit snugly.

Preparing the Peanut Butter Filling

In a mixing bowl, combine creamy peanut butter, powdered sugar, vanilla extract, and a splash of milk until smooth and well combined. Spread half of the mixture over the graham cracker layer.

Assembling the No Bake Peanut Butter Eclair Cake

Add another layer of graham crackers on top of the peanut butter filling, followed by the remaining peanut butter mixture. Top with a final layer of graham crackers.

Chocolate Ganache Topping

In a small saucepan, heat heavy cream until it just begins to simmer. Pour the hot cream over semi-sweet chocolate chips and butter in a heatproof bowl. Stir until smooth and shiny. Spread the chocolate ganache evenly over the top layer of graham crackers.

Chilling the No Bake Peanut Butter Eclair Cake

Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set and the flavors to meld together.

Serving and Presentation

Before serving, let the No Bake Peanut Butter Eclair Cake sit at room temperature for a few minutes to soften slightly. Cut into squares and serve on dessert plates. For an extra special touch, garnish each piece with a sprinkle of chopped peanuts or a drizzle of melted chocolate.

Storage Guidelines

Store any leftovers covered in the refrigerator for up to 3 days. For longer storage, wrap the cake tightly with plastic wrap and aluminum foil and freeze for up to 1 month.

Health Benefits and Nutritional Information

While this indulgent dessert may not be the healthiest option, it does provide a good source of protein from the peanut butter. Enjoy it in moderation as part of a balanced diet.

Variations and Customizations

Get creative with this recipe by swapping out the peanut butter for almond butter or cashew butter. You can also add layers of sliced bananas or strawberries for a fruity twist.

Tips for Success No Bake Peanut Butter Eclair Cake

For best results, use creamy peanut butter and high-quality chocolate chips. Make sure to refrigerate the cake for the recommended time to ensure that it sets properly.

No Bake Peanut Butter Eclair Cake (FAQs)

  1. Can I use crunchy peanut butter instead of creamy?
    • While creamy peanut butter is recommended for a smooth texture, you can certainly use crunchy peanut butter if you prefer a bit of added crunch in your cake.
  2. Can I use store-bought chocolate frosting instead of making ganache from scratch?
    • Yes, you can substitute store-bought chocolate frosting if you’re short on time. However, homemade ganache tends to have a richer flavor and smoother consistency.
  3. Can I make this No Bake Peanut Butter Eclair Cake ahead of time for a party?
    • Absolutely! This cake actually tastes better when made ahead of time as it gives the flavors a chance to meld together. Just be sure to keep it refrigerated until you’re ready to serve.
  4. Can I freeze leftovers for later?
    • Yes, you can freeze leftover slices of cake for up to a month. Just make sure to wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.
  5. Can I substitute graham crackers with another type of cookie?
    • While graham crackers are traditional for this recipe, you can experiment with other types of cookies such as chocolate wafer cookies or vanilla wafers for a different flavor profile.


In conclusion, No Bake Peanut Butter Eclair Cake is a delightful dessert that combines the irresistible flavors of peanut butter and chocolate in a convenient no-bake format. Whether you’re serving it at a party or indulging in a sweet treat at home, this cake is sure to satisfy your cravings and leave you wanting more.

No Bake Peanut Butter Eclair Cake

Satisfy your sweet tooth with our easy No Bake Peanut Butter Eclair Cake. Creamy peanut butter, chocolate ganache, and graham crackers await!
5 from 2 votes
Print Pin Rate
Total Time: 15 minutes
Servings: 12 people
Calories: 200kcal


  • 1 14.4-oz box chocolate graham crackers
  • 2 3¼-oz boxes vanilla instant pudding
  • 1 cup peanut butter
  • c milk
  • 1 8-oz container Cool Whip, thawed
  • 1 16-oz can chocolate frosting


  • Begin by applying cooking spray to a 9×13 pan.
  • Next, create a base layer using chocolate graham crackers.
  • Combine vanilla pudding, milk and peanut butter until the mixture is smooth. Gently fold in Cool Whip.
  • Spread half of the pudding mixture evenly over the layer of crackers. Add another layer of crackers on top.
  • Repeat the process with the remaining half of the pudding mixture. Add another layer of crackers.
  • Take some chocolate frosting. Warm it in the microwave for a minute. Carefully pour it over the layer.
  • Place the pan in the refrigerator. Let it chill for 12 hours before serving.


Calories: 200kcal

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