Peanut Butter Cup Icebox Cake
A no-bake dessert with layers of chocolate cookies, creamy peanut butter filling, whipped cream, and peanut butter cups. As it chills, the cookies soften into a cake-like texture.
Servings: 10–12
Prep Time: 25 minutes
Chill Time: 6–8 hours (overnight is best)
Ingredients
For the Peanut Butter Filling
1 cup (250 g) creamy peanut butter
225 g (8 oz) cream cheese, softened
½ cup (100 g) granulated sugar
1 tsp vanilla extract
For the Whipped Cream
3 cups (720 ml) cold heavy whipping cream
⅓ cup (40 g) powdered sugar
1 tsp vanilla extract
For Assembly
300–350 g chocolate wafer cookies or chocolate graham crackers
2 cups (about 250 g) mini peanut butter cups, chopped
½ cup chocolate chips (optional)
For Topping
½ cup heavy cream
100 g milk or semi-sweet chocolate, chopped
Extra peanut butter cups for garnish
—
Equipment
9 x 13-inch (23 x 33 cm) baking dish
Mixing bowls
Electric mixer
Rubber spatula
—
Step 1: Make the Peanut Butter Filling
1. In a large bowl, beat the softened cream cheese until smooth.
2. Add the peanut butter and beat until fully combined.
3. Mix in the granulated sugar and vanilla extract.
4. Continue beating until the mixture is creamy and lump-free.
5. Set aside.
—
Step 2: Prepare the Whipped Cream
1. Pour the cold heavy cream into a chilled mixing bowl.
2. Add powdered sugar and vanilla.
3. Beat on medium-high speed until stiff peaks form.
Tip: Do not overbeat or the cream can become grainy.
—
Step 3: Combine the Filling
1. Fold about one-third of the whipped cream into the peanut butter mixture.
2. This lightens the mixture.
3. Gently fold in the remaining whipped cream until smooth and fluffy.
You should have a light peanut butter mousse-like filling.
—
Step 4: Assemble the Cake
First Layer
1. Arrange a single layer of chocolate cookies on the bottom of the baking dish.
2. Break cookies as needed to cover gaps.
Second Layer
1. Spread about one-third of the peanut butter filling over the cookies.
2. Sprinkle a generous handful of chopped peanut butter cups.
Repeat
Continue layering:
Cookies
Peanut butter filling
Peanut butter cups
until all ingredients are used.
Finish with a layer of filling on top.
—
Step 5: Make the Chocolate Ganache
1. Heat ½ cup heavy cream until hot but not boiling.
2. Pour it over the chopped chocolate.
3. Let sit for 2 minutes.
4. Stir until smooth and glossy.
Allow the ganache to cool slightly.
—
Step 6: Add the Topping
1. Pour the ganache over the top layer.
2. Spread evenly with a spatula.
3. Sprinkle with:
Remaining peanut butter cups
Chocolate chips (optional)
—
Step 7: Chill
1. Cover the dish tightly.
2. Refrigerate for at least 6–8 hours.
3. For the best texture, chill overnight.
The cookies will absorb moisture from the filling and become soft like cake.
—
Serving
Slice into squares.
Serve cold.
Drizzle with melted peanut butter if desired.
—
Storage
Refrigerate for up to 4 days.
Do not leave at room temperature for more than 2 hours.
Can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
Optional Variations
Extra Chocolate
Add a layer of chocolate pudding between the cookie and peanut butter layers.
Crunchy Version
Mix ½ cup chopped roasted peanuts into the filling.
Salted Peanut Butter Cup Cake
Sprinkle flaky sea salt on top of the ganache before chilling.
The result is a rich, creamy dessert with chocolate, peanut butter, and candy cup layers in every bite. 🍫🥜🍰