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Peanut Butter Icebox Cake

By FionaPublished Jun 22, 2025

Servings 12 people

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The perfect no bake peanut butter dessert, this peanut butter icebox cake has layers of creamy peanut butter filling alternating with layers of Oreo cookies. Topped with whipped cream and more peanut butter.

Why You’ll Love this Peanut Butter Icebox Cake

An icebox cake is an easy, no bake dessert that has alternating layers of cream and cookies or biscuits. The name comes from the fact that the cake goes into the fridge or freezer to set. For this peanut butter icebox cake, the cream layer is a simple no bake peanut butter cheesecake filling – similar to my peanut butter pie filling – that alternates with Oreo cookies. It’s creamy, with a delicious peanut butter flavor and so simple to make.

Method – with Photos

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You’ll start by making the creamy peanut butter filling:

Beat the whipping cream until stiff peaks form.
Beat together the cream cheese, peanut butter and powdered sugar.
- You want it to be smooth and creamy with no lumps.

Bowl of whipped cream and bowl of cream cheese, peanut butter and powdered sugar

Gently fold the whipped cream into the peanut butter mixture.
- When you’re finished, it should be an even consistency with no streaks of whipped cream.

Bowl of peanut butter mixture with whipped cream added to bowl, and bowl of peanut butter filling

Then it’s time to assemble the cake.

Start with a thin layer of peanut butter filling on the bottom of your pan. This is to help the cookies stick.
Dip each Oreo in a glass of milk and shake off the excess milk. Then place a layer of Oreos on the bottom of the pan.
- Dipping the cookies in milk is so that they soften slightly so that the cake can be easily sliced. Otherwise the pieces can fall apart when you slice the cake because the cookies will be too hard.
Add about 1/2 of the peanut butter mixture on top of the Oreos and spread into an even. layer.

Repeat the process with a second layer of Oreos dipped in milk, and then the second half of the peanut butter filling. You should end up with:
1. cookies on the bottom
2. 1/2 of the peanut butter filling
3. a second layer of cookies
4. the second 1/2 of the peanut butter mixture

Then the cake goes in the fridge to set. I typically place it in the fridge for at least 4 hours so that the peanut butter layer is slightly firmer. This also gives you cleaner cuts.

Recipe Tip

This peanut butter icebox cake can also be served frozen. If you choose to freeze the cake, cover the pan and place in the freezer overnight before serving. Only add the whipped cream topping right before serving. Otherwise, it will get ice crystals.

Slicing & Serving Tips

Before serving, I make a little more whipped cream and then spread on top of the peanut butter layer. I also like to add an extra drizzle of peanut butter and peanut butter cups. You can place the cake back in the fridge after this.

To slice, I recommend lifting the firm cake out of the pan using the overhang of the parchment paper and setting on a cutting board. Carefully peal back the sides of the paper, then slice with a long, sharp knife. Use a lifter (I like to use a square pie/brownie/cake lifter) to place each slice on a plate. I find this process gives cleaner cuts than slicing in the pan.