Chocolate Peanut Butter Icebox Cake

Why You’ll Love This Recipe

Chocolate Peanut Butter Icebox Cake is a no-bake dessert dream come true, combining layers of rich chocolate cookies, creamy peanut butter filling, and whipped topping. Perfect for warm weather or when you want a decadent treat without turning on the oven, this cake is indulgent, simple to make, and always a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chocolate wafer cookiescream cheesepeanut butterpowdered sugarvanilla extractheavy whipping creamchocolate syrupchopped peanuts (optional for garnish)

directions

In a large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and fluffy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the peanut butter mixture until well combined.

Spread a thin layer of the peanut butter filling on the bottom of a 9×13-inch baking dish.

Add a layer of chocolate wafer cookies over the filling.

Spread a thick layer of the peanut butter mixture over the cookies.

Repeat the layers, ending with a final layer of the peanut butter mixture on top.

Drizzle with chocolate syrup and sprinkle with chopped peanuts if desired.

Cover and refrigerate for at least 6 hours, preferably overnight, to allow the cake to set.

Slice and serve chilled.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesChilling time: 6-8 hoursTotal time: 6 hours 20 minutes to 8 hours 20 minutes

Variations

Use Oreo cookies instead of chocolate wafers for a sweeter, richer base.

Add chopped mini peanut butter cups between the layers for extra texture.

Swap peanut butter for almond or cashew butter for a different flavor profile.

Use flavored whipped toppings like chocolate or coffee for a twist.

Top with a layer of ganache instead of syrup for a more luxurious finish.

storage/reheating

Store the cake covered in the refrigerator for up to 5 days.Freezing is not recommended as it may alter the texture.For best results, keep chilled until just before serving.

FAQs

Can I make this cake in advance?

Yes, it’s even better when made a day ahead so the layers can fully set.

What kind of peanut butter should I use?

Creamy, shelf-stable peanut butter works best for a smooth filling.

Can I use store-bought whipped topping?

Yes, store-bought whipped topping like Cool Whip can replace homemade whipped cream.

Do I need to grease the dish?

No, since it’s a no-bake dessert, greasing is not necessary.

Can I make it gluten-free?

Yes, use gluten-free chocolate cookies for a gluten-free version.

How do I keep the layers from sliding?

Make sure each cookie layer is nestled well into the filling and chill thoroughly.

Is it very sweet?

It’s moderately sweet with a rich peanut butter and chocolate flavor balance.

Can I add fruit?

Yes, sliced bananas or strawberries work well between the layers.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly less creamy.

How long can it sit out?

No more than 1 hour at room temperature to maintain structure.

Conclusion

Chocolate Peanut Butter Icebox Cake is a luscious, easy-to-make dessert that brings together the best of chocolate and peanut butter in a cool, creamy form. Whether you’re hosting a party or craving a make-ahead treat, this cake delivers on flavor and simplicity. One slice, and it might just become your go-to no-bake dessert.

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