No-Bake Peanut Butter Éclair Cake — A detailed, step-by-step guide

The No-Bake Peanut Butter Éclair Cake is a luscious, crowd-pleasing dessert that layers crunchy graham (or tea) crackers with a rich peanut-butter chocolate filling. It tastes like a cross between an éclair and a peanut-butter cup — but requires no oven, no piping, and very little effort. Below is a unique, detailed recipe plus assembly notes, troubleshooting tips, and a few tasty variations.

Ingredients (makes a 9×13-inch / 23×33 cm pan)

For the peanut-butter layer

• 16 oz (450 g) cream cheese, softened
• 1 cup (240 g) creamy peanut butter (natural styles okay if mild & stirred)
• 1 cup (120 g) powdered sugar, sifted (adjust to taste)
• 1 tsp pure vanilla extract
• 1 cup (240 ml) heavy cream, cold (or 1 ½ cups whipped topping for a lighter version)

For the chocolate topping

• 1 can (14 oz / 395 g) sweetened condensed milk
• 1 cup (170 g) semi-sweet or dark chocolate chips (or chopped baking chocolate)
• 2 Tbsp (28 g) unsalted butter (optional, for gloss and softness)
• 1/4 tsp flaky sea salt (optional, for finishing)

For the layers

• About 30–40 graham crackers or tea biscuits (Digestive biscuits work well), enough to form 3 layers in a 9×13 pan. If using whole crackers, you’ll usually need to break some to fit edges.

Equipment

• 9×13-inch (23×33 cm) baking dish
• Electric mixer (handheld or stand) or sturdy whisk + elbow grease
• Rubber spatula
• Medium saucepan (for chocolate topping) or microwave-safe bowl
• Plastic wrap or foil

Prep notes before starting

• Soften the cream cheese to room temperature for the smoothest filling (about 30–60 minutes on the counter). If you’re short on time, cut it into cubes to soften faster.
• Keep the heavy cream cold until ready to whip.
• Line the pan with parchment for easy removal, or simply grease it lightly — either works.

Step-by-step method

1) Make the peanut-butter filling

1. In a mixing bowl, beat the softened cream cheese until smooth and lump-free (about 1–2 minutes).
2. Add the peanut butter and vanilla extract; beat until fully combined and silky.
3. Gradually add the sifted powdered sugar and mix until incorporated. Taste and add another tablespoon or two of sugar if you want it sweeter.
4. In a separate bowl, whip the cold heavy cream to soft-peaks (if using whipped topping, fluff it lightly). Fold the whipped cream into the peanut-butter-cream-cheese mixture with a rubber spatula until evenly combined and airy. This keeps the filling light and pipeable (but there’s no piping required).

2) Layer the first cracker base

1. Place a single layer of graham crackers in the bottom of the 9×13 pan. If needed, break crackers to fill gaps so the layer is even. A tight, flat layer gives the best texture contrast.

3) Spread the peanut-butter filling — first layer

1. Spread about one-third of the peanut-butter filling evenly over the cracker layer, smoothing it to the edges with an offset spatula or the back of a spoon. Aim for a ¼-inch to ½-inch thick layer (thickness is a preference thing — adjust).

4) Repeat layers

1. Add a second layer of crackers, pressing gently but evenly into the filling so they absorb some moisture and soften slightly.
2. Spread another third of the filling.
3. Add the final cracker layer and spread the remaining filling on top. Reserve a few crackers for decorative pieces if you like.

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