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This chocolate Peanut Butter Icebox Cake is the perfect make-ahead dessert! A no bake dessert with layers of chocolate graham crackers, peanut butter whipped cream, and topped with mini Reese’s peanut butter cups. It’s a peanut butter lovers dream with the perfect combination of chocolate and peanut butter.
Want more chocolate & peanut butter recipes? Be sure and also try Chocolate Peanut Butter Lush, No Flour Peanut Butter Chocolate Chip Cookies, and Peanut Butter Bars.
Chocolate Peanut Butter Icebox Cake Recipe
If you’re a peanut butter fan then you are going to LOVE this simple recipe! It’s literally the best thing to make when you’re craving peanut butter + chocolate. Plus it’s completely no bake which makes the prep simple and so easy.
Layers of chocolate graham crackers, sandwiched between a peanut butter filling with cream cheese and whipped cream, and finished off with mini peanut butter cups. You just can’t get better than that! Let’s learn how to make this easy no bake dessert recipe.
Ingredients Needed For Peanut Butter Chocolate Icebox Cake
- Cream Cheese : For the best texture and rich creamy taste, I always recommend using full-fat cream cheese instead of lite or reduced-fat cream cheese.
- Powdered Sugar
- Creamy Peanut Butter
- Cool Whip : The icebox cake recipe calls for 16 ounces of Cool Whip; if you can’t find the larger container of Cool Whip then buy two 8-ounce containers of Cool Whip instead.
- Chocolate Graham Crackers
- Reese’s Minis Unwrapped : These are the small, mini-sized unwrapped Reese’s peanut butter cups.
How To Make Peanut Butter Icebox Cake (Printable Recipe Card)
In a large bowl, add the cream cheese and powdered sugar, and use an electric hand mixer to beat until smooth and combined. Add the creamy peanut butter and continue mixing until fluffy. Add in the Cool Whip and continue mixing until the mixture is smooth and combined well. Set the bowl aside.
Place an even layer of chocolate graham crackers along the bottom of the pan, breaking apart some graham crackers as needed to cover the bottom of the dish.
Spread one third of the peanut butter mixture over the chocolate graham cracker layer.
Repeat the layers two more times, ending with the final layer of the peanut butter mixture layer on top. There should be three layers of graham crackers + three layers of the cream cheese peanut butter mixture.
Cover the dessert pan with plastic wrap, or a lid, and refrigerate for at least 4 hours. Before serving, arrange the miniature peanut butter cups on top of the dessert. Serve chilled.
Can I Use Homemade Whipped Cream?
Yes, of course you can! To replace 16 ounces of Cool Whip you will need to add 3 cups of heavy whipping cream + 3/4 cup powdered sugar (or 1 cup for more sweetness) into a large mixing bowl. Or you can use a stand mixer bowl with the whisk attachment to do this. If using a mixing bowl, use an electric mixer to beat until stiff peaks form. Start at low speed and increase the speed as it thickens. Use this in the recipe when it calls for the Cool Whip.
Storage Instructions
Cover the dessert pan with plastic wrap, or a lid, and store in the fridge for up to 4 days. That graham crackers will soften the longer it’s in the fridge; leftovers are still amazing, but the texture will be a bit different with the softer graham cracker layers.
Recipe Tips For No Bake Peanut Butter Icebox Cake
- Chill Time : This icebox cake needs 4 hours of chill time before serving, so plan accordingly.
- Toppings : Get creative with the toppings! Try using Reese’s Pieces, a drizzle of warmed peanut butter, hot fudge sauce, chopped up Reese’s, white chocolate Reese’s, etc. Anything chocolate + peanut butter could go on top of this icebox cake.
- Cookie Layer : Instead of chocolate graham crackers try using peanut butter Oreos, regular Oreo cookies, Nutter Butters, etc. If using Oreos, you may want to remove the white filling and just use the cookie part.
- Serve Fresh & Chilled : It’s best to make and serve the dessert within the 4-6 hour time of making it and chilling it. For the best texture, I recommend serving it the day you make it and only letting it refrigerate for 4-6 hours before serving. Of course, leftovers are fabulous, but the longer it sits in the fridge the softer (and soggier) the graham crackers become. You still want that slight crunch but still some softness to the graham cracker layer for serving.
More Ice Box Cakes You’ll Love
- Nutter Butter Peanut Butter Icebox Cake : This one is for the serious peanut butter lovers only! Instead of graham crackers it uses Nutter Butter cookies as the sandwich cookies layer.
- Oreo Icebox Cake : Oreo cookies combine with a cream cheese whipped topping layer for the ultimate Oreo lovers dessert recipe!
- Chocolate Icebox Cake : Chocolate graham crackers + a chocolate pudding whipped cream mixture make this a chocolate lovers dream dessert.
- Funfetti Icebox Cake : Layers of white chocolate pudding and funfetti in-between Golden Oreo cookies.
- S’mores Icebox Cake : Everything you love about s’mores in a no bake layere delight!
- Chocolate Eclair Icebox Cake : Vanilla pudding, graham crackers, and a chocolate frosted layer on top.
- Banana Split Icebox Cake : All the banana split fixins’ in a layered, no bake icebox cake.
Chocolate Peanut Butter Icebox Cake
Ingredients
- 2 bars (8 oz each) cream cheese softened
- 1/2 cup powdered sugar
- 1 cup creamy peanut butter
- 16 ounces Cool Whip thawed
- 1 box (14.4 oz) chocolate graham crackers
- Unwrapped Reese's Minis
Instructions
- In a large bowl, add the cream cheese and powdered sugar, and use an electric hand mixer to beat until smooth and combined.2 bars (8 oz each) cream cheese, 1/2 cup powdered sugar
- Add the creamy peanut butter and continue mixing until fluffy.1 cup creamy peanut butter
- Add in the Cool Whip and continue mixing until the mixture is smooth and combined well. Set the bowl aside.16 ounces Cool Whip
- Place an even layer of chocolate graham crackers along the bottom of a 9×13-inch baking pan, breaking apart some graham crackers as needed to cover the bottom of the dish.1 box (14.4 oz) chocolate graham crackers
- Spread one third of the peanut butter mixture over the chocolate graham cracker layer.
- Repeat the layers two more times, ending with the final layer of the peanut butter mixture layer on top.*There should be three layers total of graham crackers + three layers of the cream cheese peanut butter mixture.
- Cover the dessert pan with plastic wrap, or a lid, and refrigerate for at least 4-6 hours.
- Before serving, arrange the miniature peanut butter cups on top of the dessert. Serve chilled.Unwrapped Reese's Minis
Notes
Nutrition
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