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Square piece of peanut butter Oreo icebox cake with peanut butter cup on top
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Peanut Butter Icebox Cake

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.
Prep Time15 minutes
Chilling4 hours
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Icebox Cake, Peanut Butter Oreo Icebox Cake
Servings: 12 people
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

Peanut Butter Icebox Cake

  • 3/4 cup whipping cream 33-35% MF, cold from the fridge
  • 8 ounces full-fat cream cheese brick style
  • 3/4 cup peanut butter
  • 3/4 cup powdered sugar
  • 32 Oreo cookies
  • 1/4 cup milk for dipping the Oreos - any variety

Topping

  • 1/2 cup whipping cream
  • 2 teaspoons powdered sugar
  • 2 tablespoons peanut butter
  • peanut butter cups

Instructions

Peanut Butter Icebox Cake Filling

  • In a medium bowl, beat the 3/4 cup whipping cream until stiff peaks form. Set aside.
  • In a separate large bowl, beat together the cream cheese, peanut butter and powdered sugar until smooth and creamy. Turn off the mixer and scrape down the bottom and sides of the bowl a few times to ensure that there are no lumps.
  • Gently fold the whipped cream into the peanut butter mixture using a rubber spatula or wooden spoon. When finished, it should be an even consistency.

Assemble

  • Line an 8x8 (20x20 cm) pan with parchment paper so that there's an overhang around the edges.
  • Spread a thin layer of the peanut butter mixture on the bottom of the pan (about 2-3 tablespoons.
  • Dip the Oreos in the milk, and shake off the excess milk. Place in an even layer on the bottom of the pan (4 rows of 4 cookies).
  • Spread 1/2 of the remaining peanut butter mixture on top of the Oreos.
  • Place another layer of Oreos dipped in milk on top of the peanut butter mixture, making 4 rows of 4 cookies.
  • Spread the remaining peanut butter mixture on top of the Oreo mixture.
  • Cover the pan and place in the fridge to set. You can make this the day before serving if you choose.

Topping & Serving

  • Beat the 1/2 cup whipping cream and powdered sugar until stiff peaks form. Spread into an even layer on top of the icebox cake.
  • In a small bowl, microwave the peanut butter for about 1 minute. Then drizzle on top of the whipped cream. Return to the fridge until ready to serve.
  • When ready to serve, lift the cake out of the pan using the overhang of the parchment paper. Place on a cutting board and slice with a sharp knife. Lift out each piece using a square pie lifter or offset spatula. Optionally, dot the top of each piece with a peanut butter cup.

Notes

  1. Whipping Cream: Whipping cream can be replaced with thawed whipped topping if you prefer. Use 1 1/4 cups for the peanut butter filling and 3/4 cups for the topping. Skip Step 1 of the recipe.
  2. Cream Cheese: Use full-fat, brick-style cream cheese.
  3. Peanut Butter: I recommend using smooth peanut butter, and not using any variety where the oil sits on the top. If the oil sits on the top of your peanut butter, then the filling can separate. 
  4. Storage: Always store covered, in the fridge. Leftovers will last for up to 5 days. 
  5. Freezing: This recipe can be served from frozen. Do not add the whipped cream topping before freezing - only add right before serving. Otherwise, the topping will become icy. 
  6. Nutrition: Details provided are an estimate only, assuming the cake is sliced into 12 uniform pieces with topping. 

Nutrition

Calories: 411kcal | Carbohydrates: 36g | Protein: 8g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 270mg | Potassium: 228mg | Fiber: 2g | Sugar: 24g | Vitamin A: 481IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 4mg