Prepare the Filling:
- Whip the Heavy Cream: In a large bowl, beat the 2 cups of heavy cream until stiff peaks form. Be careful not to overbeat. Set aside.
- Mix Cream Cheese and Peanut Butter: In another bowl, combine the softened cream cheese, 1 cup of peanut butter, powdered sugar, and vanilla extract. Beat until the mixture is smooth and well combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the peanut butter mixture until just combined, ensuring not to deflate the whipped cream.
Assemble the Cake:
- Layer Graham Crackers: In a 9×13 inch dish, lay out a single layer of graham crackers, breaking them as needed to fit the dish.
- Add Filling: Spread half of the peanut butter filling over the graham crackers evenly.
- Repeat Layers: Add another layer of graham crackers over the filling. Then, spread the remaining peanut butter filling on top.
- Final Graham Cracker Layer: Add one last layer of graham crackers on top of the filling.
Prepare the Chocolate Topping:
- Melt Ingredients Together: In a small saucepan over low heat, combine the chocolate chips, 2 tablespoons of peanut butter, and 1/4 cup of heavy cream. Stir continuously until the chocolate and peanut butter have melted and the mixture is smooth.
- Spread Over Cake: Pour the chocolate topping over the final layer of graham crackers, spreading it out evenly with a spatula.
Chill and Serve:
- Refrigerate: Cover the dish with plastic wrap and refrigerate the cake for at least 4-6 hours, or overnight, which allows the graham crackers to soften and the flavors to meld together.
- Serving: Once set, cut the cake into squares and serve. The cake should have a soft, slightly firm texture, with the graham crackers absorbing moisture from the filling.
Tips for Success:
- Peanut Butter Selection: Use a creamy peanut butter for a smoother filling, or crunchy if you prefer a bit of texture.
- Serving Size: This recipe can easily be halved for a smaller group or doubled for a large gathering.
- Storage: Keep the cake refrigerated until ready to serve. It can be stored in the refrigerator for up to 3 days.
Enjoy your No-Bake Peanut Butter Éclair Cake as a decadent treat that combines the ease of no-bake recipes with the classic flavors of peanut butter and chocolate. It’s a perfect dessert for any occasion that requires something special without the need for an oven.