This No-Bake Peanut Butter Icebox Cake is a super easy dessert for a crowd. With layers of fluffy peanut butter cream cheese filling between sweet chocolate graham crackers, what’s not to love?!
Isn’t it the worst when you see a recipe that says “no-bake” and then the first step says “bake the crust?” Like WHAT?!?! Liars! They suck you in and then bam! You have to turn on the oven AND wait for the crust to cool. No thank you! Thankfully you have me– an honest baker. This No-bake Peanut Butter Icebox Cake requires zero, zilch, nada baking. You’re welcome.
NO-BAKE PEANUT BUTTER ICEBOX CAKE
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Instead of grinding up cookies or graham crackers and adding a bunch of butter, you get to use whole graham crackers. Peanut butter always tastes better with chocolate so chocolate graham crackers it is!
The star of this cake though is that luscious filling. It’s super simple, only made up of four ingredients– cream cheese, peanut butter, powdered sugar, and cool whip. Very smooth, creamy, and high-calorie ingredients. It’s the best! All you have to do is throw it in the mixer and let it cream together. Then you just alternate layering it in the pan with the graham crackers. Pop that cake in the fridge and a few hours later dig in.
But before you rush in with your fork, top it all off with some chocolate peanut butter ganache. Awwww yeah! And to take it even one step further, add Reese’s for a truly amazingly delicious rich dessert.
Want more no-bake desserts?
- No Bake Cinnamon Tiramisu
- Oreo Cheesecake Ice Box Cake
- No Bake Peanut Butter Cookie Dough Bars
- Lemon Blueberry Icebox Cake
- Individual Cherry Cheesecake Desserts
- More dessert recipes…
Tools used to make this No-Bake Peanut Butter Icebox Cake recipe
Hand Mixer: While I love my stand mixer, this handheld mixer is perfect for smaller recipes and when I need just a quick mix.
Mixing Bowls: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Square Baking Pan: A square baking pan is a must have for home cooks. This one has nice sharp edges to make sure your dish fits just right.
Glass Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
- 2 1/2 sleeves chocolate graham crackers
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 1/4 cup powdered sugar
- 1 (8-ounce) container cool whip, thawed
- 1/4 cup heavy whipping cream
- 1 tablespoon peanut butter
- 1/2 cup chocolate chips
- 1 cup Reese's peanut butter cups, chopped
- Beat the cream cheese and peanut butter together until smooth. Mix in the powdered sugar and then mix in the cool whip, scraping the sides of the bowl as needed.
- Spread a couple tablespoons of the mixture on the bottom of a 9x9 inch cake pan. Arrange graham crackers in the bottom of the pan, cutting them as needed to fit. Spread a third of the filling on the graham crackers and then layer two more times with crackers and filling. Cover with plastic wrap and refrigerate for at least 3 hours.
- Place chocolate chips and peanut butter in a bowl. Heat the whipping cream and pour over the chocolate, cover for 2 minutes and then mix until smooth. Place in a baggie cut the tip and drizzle over the top of the cake. Sprinkles with chopped Reese's