Oh, hey there, dessert aficionado! Has there ever been the delicious conundrum of having to devour something completely over-the-top, but yet you also want it to be completely absurdly simple to prepare? Perhaps it’s a scorching hot summer day, and the mere idea of preheating your oven is enough to make you melt quicker than a chocolate bar left out on the pavement. Or maybe you have guests visiting and you must impress but don’t want to slug it or strain in the kitchen.
If that doesn’t sound like a film, well here’s my go-to secret: the No-Bake Chocolate Peanut Butter Éclair Cake. It’s not really a dessert, but a revelation. It basically tastes just like a Reese’s cup, but in cake form. And without baking. A guaranteed showstopper, always receiving rave reviews, and people completely lose their minds over it.
How the Recipe Came to Life
Bravo to my favorite person, Chicken Legs, who has never ceased loving my classic Chocolate Éclair Cake. One day, he just happily said, “Let’s try it as a Peanut Butter Chocolate Éclair Cake?” With my affection for peanut butter and chocolate hopefully the greatest union of heaven and earth, I knew this was genius.
So, yes, I did play around with some creative twists from the classic recipe, and what emerged was pure magic. Light and airy and addictive, this one is so good you’ll be slicing and cutting slice after slice until half the pan is gone.
Chocolate Eclair Cake Recipe
Equipment
- 1 9×13 inch Baking Dish Or similar rectangular dish
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cup For milk
- 1 Spatula or Offset Spatula For spreading
Ingredients
Main
- 1 box graham crackers
- 2 3 1/4-ounce boxes french vanilla instant pudding
- 3 1/2 cups milk
- 1 8-ounce container cool whip, thawed
- 1 can chocolate frosting
Instructions
- In a large mixing bowl, whisk together the instant French vanilla pudding mixes and milk until thoroughly combined and slightly thickened.
- Gently fold in the thawed Cool Whip into the prepared pudding mixture until well incorporated and smooth.
- Arrange a single layer of graham crackers evenly across the bottom of a 9×13-inch baking dish, breaking crackers as needed to fit.
- Carefully spread half of the pudding and Cool Whip mixture over the graham cracker layer, ensuring an even coating.
- Add a second single layer of graham crackers on top of the pudding mixture.
- Spread the remaining half of the pudding and Cool Whip mixture over the second graham cracker layer.
- Place a third and final single layer of graham crackers over the pudding mixture.
- Warm the can of chocolate frosting slightly (if too stiff) and spread it evenly over the top graham cracker layer.
- Cover the baking dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, preferably overnight (12-18 hours), allowing the graham crackers to soften.
- Slice and serve the chilled Chocolate Eclair Cake.
Notes
The Secret: Make It Ahead
One of the gold rules about this dessert is preparing it a day ahead of serving. To have it chilled overnight is to let its flavors intermingle, graham crackers to cake-like consistency soften, and the whole thing become richly one. The longer it’s chilled, the better it tastes though not caving into doing a taste test is the most difficult part.
Why It’s a Crowd Favorite
This cake was practically made for sharing. It’s:
1. Perfect for potlucks – makes a large batch and always pleases a crowd.
2. A stress-free make-ahead dessert – ideal for entertaining without last-minute prep.
3. A conversation starter – friends always ask for the recipe, beg for seconds, and even text me days later about how they’re still dreaming of it.
What You’ll Need
The beauty of this cake is its simplicity. Here are the ingredients:
1. Chocolate graham crackers – 14.4-ounce package (or plain, honey, Oreos, or Nutter Butters as creative substitutes).
2. Vanilla instant pudding mix – two 3¼-ounce packages (instant only, not cook ‘n’ serve).
3. Creamy peanut butter – 1 cup, shelf-stable for best blending.
4. Milk – 3½ cups (cow’s milk sets best).
5. Cool Whip – 1 8-ounce container, thawed (or stabilized whipped cream homemade).
6. Chocolate frosting – 16-ounce can or prepare ganache for a deeper topping.
7.Add-ins – chopped Reese’s mini cups, banana slices, or strawberries for a variation.
Step-by-Step Assembly
1.Get the pan ready – lightly spray a 9×13-inch pan with cooking spray.
2.First layer – add whole graham crackers at the bottom and fill in gaps as necessary.
3. Mix the filling – combine peanut butter, milk, and pudding mix on medium speed for two minutes. Fold in Cool Whip lightly to avoid loss of lightness.
The Ultimate Cheesecake
Equipment
- 1 Springform Pan 8-inch
- 1 Electric Mixer Stand or hand mixer
- 1 Large Mixing Bowl For crust and filling
- 1 Large Roasting Pan For water bath
- 1 Rubber Spatula For scraping and smoothing
Ingredients
Main
- 2 cups finely ground graham crackers about 30 squares
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter melted
- 1 pound cream cheese two 8-ounce blocks, softened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon zested
- 1 dash vanilla extract
- Warm Lemon Blueberry Topping recipe follows
- 1 pint blueberries
- 1 lemon zested and juiced
- 2 tablespoons sugar
Instructions
- Preheat the oven to 325 degrees F.
- For the Crust:
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- For the Filling:
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Notes
4. To assemble cake:
Spread half of the filling on the crackers.
Add second layer of crackers.
Sprinkle chopped Reese’s mini cups (optional).
Spread other half of the filling.
Top with top layer of crackers.
5.Chill top – microwave canned frosting (uncovered, 1 minute) for convenient pouring. Spread evenly onto the cake.
6.Chill overnight – at least 12 hours before serving.
Peanut Butter-Chocolate No-Bake Cookies
Equipment
- 1 Medium Saucepan
- 1 Baking Sheet
- 1 Wax Paper or Parchment Paper
- 1 Wooden Spoon or Spatula for stirring
- 1 Teaspoon for dropping cookies
Ingredients
Main
- 2 cups sugar
- 1/2 cup milk
- 1 stick 8 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- Large pinch kosher salt
Instructions
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Notes
Pro Tips for Success
•Chilling is absolute – shoot for 12–24 hours for optimal texture.
•Preheat your knife in warm water to cut clean layers.
•Add eye candy with toppings of crushed peanuts, chocolate shavings, or additional Reese’s pieces.
•Serve fancy – with ice cream, whipped cream, or a tea teacup of tea for luxury.
Make-Ahead Cranberry Sauce
Equipment
- 1 Medium Saucepan For simmering the cranberry sauce
- 1 Wooden Spoon or Heatproof Spatula For stirring and preventing sticking
- 1 Vegetable Peeler For peeling the apple
- 1 Citrus Zester/Grater For grating orange and lemon zest
- 1 Cutting Board and Chef’s Knife For chopping the apple
Ingredients
Main
- One 12-ounce bag fresh cranberries cleaned
- 1 3/4 cups sugar
- 1 Granny Smith apple peeled, cored and chopped
- Grated zest and juice of 1 orange
- Grated zest and juice of 1 lemon
Instructions
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.
Notes
Ingredient Substitutions & Creative Twists
This recipe is perfectly situated to be flexible. Some chilly ideas on how to be creative:
1.Cracker substitutes – substitute Oreo Thins, chocolate tea cookies, or Teddy Grahams for texture variety.
2.Filling spin – substitute one box pudding with chocolate pudding for deeper flavor.
3. Nut butter replacement – almond or cashew butter can replace peanut butter.
4. Fruit layers – include sliced strawberries or bananas for a burst of freshness.
5. Topping enhancer – employ homemade ganache instead of canned frosting to add more sparkle.
6. Fewer layers – make two layers topped with strawberry jam for a less heavy dessert.
No-Bake Pumpkin Cheesecake
Equipment
- 1 9-inch Springform Pan
- 1 Electric Mixer Stand or hand-held mixer
- 1 Rubber Spatula
- 2 Mixing Bowls One medium, one large
- 1 Small skillet For toasting coconut
Ingredients
Main
- Nonstick cooking spray
- 1 cup crushed gingersnap cookies
- 1/4 cup melted unsalted butter
- 1/4 teaspoon kosher salt
- Two 8-ounce packages cream cheese
- One 15-ounce can pure pumpkin puree
- 1 cup powdered sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cloves
- One 9-ounce tub coconut whipped topping regular can be substituted
- 1/4 cup unsweetened coconut flakes
- Spray a 9-inch springform pan with cooking spray.
Instructions
- For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
- For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
- In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don’t burn. Allow to cool completely and then scatter over the cheesecake.
Notes
Serving & Storage
The dessert is wonderful at parties but also stores equally well:
1.Refrigerator – cover tightly with plastic wrap or foil; stays fresh 3–5 days.
2.Freezer – wrap individual slices in plastic, then store in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Chocolate Peanut Butter Pie
Equipment
- 1 Pie Pan 9-inch
- 1 Electric Mixer (stand or hand-held)
- 2 Mixing Bowls medium to large
- 1 Food Processor (or heavy-duty zip-top bag and rolling pin)
- 1 Rubber Spatula or offset spatula
Ingredients
Main
- 25 whole chocolate sandwich cookies such as Oreos
- 4 tablespoons butter melted
- 1 cup creamy peanut butter
- One 8-ounce package cream cheese softened
- 1 1/4 cups powdered sugar
- One 8-ounce package whipped topping such as Cool Whip, thawed
Instructions
- For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they’re fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
- For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Notes
Why You’ll Love It Forever
The No-Bake Chocolate Peanut Butter Éclair Cake is evidence that it does not take gazillion steps and an oven to create something amazing. Its layers of rich chocolate frosting, graham cracker-tender, and peanut butter creamy deliciousness is a taste that is rich without being heavy.
It’s easy enough to serve on a weeknight as an occasional treat but sophisticated enough for holidays a dessert that you’ll go back to again and again.
