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Peanut Butter Icebox Cake Recipe

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4.1 from 5 reviews

This Peanut Butter Icebox Cake is a no-bake, creamy dessert featuring layers of milk-dipped Oreo cookies alternated with a luscious peanut butter cream cheese filling. Topped with fluffy whipped cream and a peanut butter drizzle, it's an easy-to-assemble treat perfect for gatherings or make-ahead indulgence.

  • Total Time: 4 hours (including chilling time)
  • Yield: 12 servings

Ingredients

Filling

  • 3/4 cup whipping cream (33-35% milk fat, cold from the fridge)
  • 8 ounces full-fat cream cheese (brick style)
  • 3/4 cup peanut butter
  • 3/4 cup powdered sugar

Assembly

  • 32 Oreo cookies
  • 1/4 cup milk (any variety, for dipping the Oreos)

Topping

  • 1/2 cup whipping cream
  • 2 teaspoons powdered sugar
  • 2 tablespoons peanut butter
  • Peanut butter cups (optional, for garnish)

Instructions

  1. Prepare the filling: In a medium bowl, beat the 3/4 cup whipping cream until stiff peaks form and set it aside. In a large bowl, beat together the cream cheese, peanut butter, and powdered sugar until smooth and creamy, scraping the sides to ensure no lumps. Gently fold the whipped cream into this peanut butter mixture using a spatula until fully combined and even in consistency.
  2. Line the pan: Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang on the sides for easy removal later.
  3. First layer of filling and cookies: Spread a thin layer (about 2-3 tablespoons) of the peanut butter mixture evenly on the bottom of the pan. Dip Oreo cookies briefly in the milk, shake off excess, and place 16 cookies in 4 rows of 4 on top of the peanut butter layer.
  4. Add filling layer: Spread half of the remaining peanut butter mixture evenly over the Oreo layer.
  5. Second cookie layer: Dip remaining Oreos in milk, shake off excess, and arrange another 16 cookies in 4 rows of 4 on top of the peanut butter layer.
  6. Top with remaining filling: Spread the rest of the peanut butter mixture evenly over the second Oreo layer.
  7. Chill to set: Cover the pan and refrigerate for several hours or overnight to allow the cake to set firmly.
  8. Prepare topping: Beat the remaining 1/2 cup whipping cream with 2 teaspoons powdered sugar until stiff peaks form. Spread this whipped cream evenly over the chilled cake.
  9. Peanut butter drizzle and garnish: Microwave the 2 tablespoons peanut butter for about 1 minute until slightly runny, then drizzle over the whipped cream topping. Return the cake to the fridge until ready to serve. Before serving, optionally garnish each slice with a peanut butter cup.
  10. Serve: Use the parchment overhang to lift the cake from the pan onto a cutting board. Slice with a sharp knife and use a pie lifter or offset spatula to serve.

Notes

  • Use full-fat cream cheese and whipping cream for the best texture and flavor.
  • Dipping Oreos briefly in milk softens them without becoming soggy; do not soak.
  • Allow the cake to chill overnight for optimal firmness and flavor melding.
  • Peanut butter cups make a great garnish but are optional.
  • Use an 8x8 inch pan to maintain the correct thickness and portion size.
  • Keep the cake refrigerated until serving as it contains dairy and needs to stay cold.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://recipesvibe.com/peanut-butter-icebox-cake-recipe/