No-Bake Peanut Butter Éclair Cake

5) Repeat layers

Add a second layer of graham crackers, press gently, then spread another third of the filling. Add the final cracker layer and spread the remaining filling on top (or save half the filling for decoration and keep the top thinner if you prefer).

You should end up with 2–3 layers of crackers and 2–3 layers of filling depending on how you distribute it. Aim for even layers so the cake slices cleanly.

6) Chill while you make ganache

Cover the assembled cake tightly with plastic wrap and refrigerate for at least 4 hours (overnight is best). This chilling step lets the crackers soften into cake-like layers and helps the filling set.

7) Make the chocolate ganache

1. Place the chopped chocolate in a heat-proof bowl.
2. Heat the ¾ cup cream in a small saucepan just until it begins to simmer at the edges (do not boil).
3. Pour the hot cream over the chocolate and let sit 1 minute, then stir gently until smooth and glossy. Stir in the butter if using. If the ganache is too thick, add a teaspoon of warm cream and stir. If too thin, let it cool slightly — it will thicken as it cools.

(Microwave option: heat cream 30–45 seconds, then pour over chocolate and stir.)

8) Top the cake

Remove the chilled cake from the fridge and peel off the plastic wrap. Pour the ganache over the top and spread it gently with an offset spatula to the edges. If you like a thinner chocolate top, pour less; for a decadent top, cover more thickly.

9) Garnish & final chill

Sprinkle chopped peanuts, a drizzle of melted peanut butter, crushed peanut butter cups, or a pinch of sea salt on top. Return the cake to the refrigerator and chill at least 30–60 minutes so the ganache sets. For the cleanest slices, chill overnight.

10) Serve

Use a sharp knife dipped in hot water and wiped dry between cuts to create neat slices. Serve cold.

Tips & variations

• Graham substitutes: If you can’t find graham crackers use tea biscuits (rectangle digestive biscuits), Petit Beurre, or even thin ladyfingers. For a gluten-free option, use gluten-free graham crackers or gluten-free cookies.
• Peanut butter type: For a stronger peanut flavor, use a chunkier or more intensely flavored commercial peanut butter. If using a natural peanut butter that separates, stir it well first; you may need slightly more powdered sugar for structure. Skimpy on peanut butter? Swirl ¼ cup melted peanut butter into the ganache for an extra hit.
• Crunch layer: Add a thin layer of crushed pretzels or crushed peanuts between layers for texture contrast.
• Chocolate swap: Use milk chocolate for a sweeter top, dark chocolate for balance, or a mix of chocolate and peanut butter melted together for a thinner, silkier top.
• Allergy swap: Replace peanut butter with almond butter or sunflower seed butter (SunButter) for peanut-free alternatives — reduce salt if those spreads are salted.

Troubleshooting

• Soggy cake: If your graham crackers go too soft and the cake is mushy, reduce chilling time or press crackers gently (don’t oversoak). Using firmer crackers helps. Also spread filling evenly — thick filling layers can weigh crackers down.
• Runny filling: Make sure cream cheese is not overheated when mixing; whipping cold cream to stiff peaks is essential. If runny, fold in a little more powdered sugar or chill the assembled cake longer.
• Ganache too thin: Cool it slightly to thicken before pouring. If too thick to spread, microwave 10–15 seconds and stir.
• Slices fall apart: Chill thoroughly overnight and use a hot, wiped knife between cuts for tidy slices.

Make-ahead & storage

• The cake keeps very well refrigerated, up to 4–5 days (cover tightly).
• You can freeze slices tightly wrapped for up to 2 months; thaw overnight in the fridge. Ganache texture may slightly change after freezing.

FAQ

Can I make this without cream cheese?
Yes — use a pudding + whipped topping base (see the quick version in the ingredients section). The texture will be lighter and less tangy.

Is this very sweet?
The cream-cheese + peanut butter filling is rich rather than cloying; adjust powdered sugar to taste. Using semi-sweet or dark chocolate ganache balances the sweetness.

Can I use crunchy peanut butter?
Absolutely — crunchy adds great texture. If you want smoother layers, use creamy peanut butter.

Final note

This No-Bake Peanut Butter Éclair Cake is a perfect make-ahead dessert for potlucks, summer gatherings, or whenever peanut-butter cravings strike. It hits three beloved textures in one slice: crunchy (cracker), silky (peanut-butter cream), and glossy (chocolate). Make it your own with mix-ins or keep it classic — either way, you’ll get applause.

Would you like a printable recipe card format or a lower-sugar adaptation next?