No Bake Peanut Butter Icebox Cake
This No Bake Peanut Butter Icebox Cake is a rich, creamy, and easy dessert layered with peanut butter filling and cookies that soften into a cake-like texture. Perfect for make-ahead treats, summer gatherings, or quick desserts, this no-bake recipe is simple, indulgent, and always a crowd favorite.
Ingredients
- 2 cups heavy whipping cream cold
- 1 cup creamy peanut butter
- 1 package 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1½ cups chocolate sandwich cookies or graham crackers
- ½ cup chocolate chips optional
- Extra peanut butter for drizzling, optional
Instructions
- Line a loaf pan or 8x8-inch dish with parchment paper.
- Chill mixing bowl and beaters before starting.
- In a large bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar, vanilla extract, and salt; mix until creamy.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the peanut butter mixture until light and fluffy.
- Spread a thin layer of peanut butter cream on the bottom of the pan.
- Add a layer of cookies or graham crackers.
- Spread another layer of cream evenly.
- Repeat layering until ingredients are used, finishing with cream on top.
- Cover and refrigerate for 6–8 hours or overnight.
- Before serving, drizzle with melted peanut butter or chocolate if desired.
- Slice and serve chilled.
Notes
- Chill time is essential for achieving the cake-like texture.
- Fold whipped cream gently to keep the mixture light and airy.
- Use softened cream cheese to avoid lumps.
- Add more layers for better structure and flavor.