Dessert

Peanut Butter Icebox Cake Recipe

ByMaya Arden December 23, 2025December 23, 2025

Introduction

This Peanut Butter Icebox Cake is a luscious no-bake dessert perfect for peanut butter lovers. Layers of graham crackers, creamy peanut butter cheesecake, and rich hot fudge create a delightful treat that sets in the fridge, making it easy to prepare ahead of time.

A close-up of a layered dessert slice held above a white plate with a chocolate cup beneath it, showing five visible layers: the bottom layer is dark chocolate cake, followed by a thicker light cream layer with bits of peanut butter cup, then a thin chocolate ganache layer, another dark chocolate cake layer, topped by a thick white cream layer with large chocolate crumbs sprinkled all over it; a large peanut butter cup sits on top as decoration, with a white marbled background slightly blurred behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

18 oz graham crackers
1 1/2 cups hot fudge sauce

1 1/2 cups heavy whipping cream (for cheesecake mixture)
20 oz Challenge cream cheese, softened

1/2 cup peanut butter
1/2 cup powdered sugar

1 tsp vanilla extract
16 full-size Reese’s, coarsely chopped
1 cup heavy whipping cream (for whipped cream topping)

2 tbsp powdered sugar (for whipped cream topping)
1/2 tsp vanilla extract (for whipped cream topping)
1 cup graham cracker crumbs (from leftover graham crackers)

2 tbsp Challenge unsalted butter, melted
2 tbsp sugar

Instructions

Step 1: Lay graham crackers in a single layer across the bottom of a 9 x 13-inch baking dish, breaking them as needed to cover completely.

Step 2: Spread half of the hot fudge sauce evenly over the graham crackers. Set aside.
Step 3: Whip 1 1/2 cups heavy cream using a stand or hand mixer until stiff peaks form. Set aside.
Step 4: In a separate bowl, beat the softened cream cheese on medium-high speed for 2 to 3 minutes until light and fluffy. Add peanut butter and beat until combined.

Step 5: Add powdered sugar and continue beating until smooth. Mix in vanilla extract.
Step 6: Gently fold the whipped cream and chopped Reese’s into the cream cheese mixture until evenly combined.
Step 7: Spread half of the cheesecake mixture over the hot fudge layer.

Step 8: Add another layer of graham crackers on top, then spread the remaining hot fudge sauce followed by the remaining cheesecake mixture. Finish with a final layer of graham crackers.
Step 9: For the whipped cream topping, whip 1 cup heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 10: Spread the whipped cream evenly over the top layer of graham crackers.

Step 11: In a small bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Sprinkle this crumble over the whipped cream topping.
Step 12: Cover the dish and chill in the refrigerator for at least 8 hours to set.
Step 13: Before serving, optionally garnish the top with additional chopped Reese’s for extra peanut buttery goodness.

Tips & Variations

For a richer flavor, use crunchy peanut butter instead of creamy.
Substitute Nutella for the hot fudge sauce for a chocolate-hazelnut twist.
If you prefer, swap Reese’s with chopped peanuts or peanut butter chips.

Make individual servings by layering ingredients in small jars or glasses.

Storage

Cover the cake tightly and store in the refrigerator for up to 3 days. The longer it chills, the more the flavors meld. To serve, remove from fridge and let sit for 10 minutes for easier slicing. This dessert is best enjoyed cold and does not freeze well due to the whipped cream layers.

How to Serve

The image shows a layered dessert on a white plate with thick layers of dark chocolate crumb on the top and bottom. The dessert has alternating layers of creamy white filling and lighter brown peanut butter cream, with pieces of chocolate pieces inside the peanut butter layer. There is a large chocolate peanut butter cup standing upright in the top layer, and a drizzle of dark chocolate sauce over the top and sides. Extra small peanut butter cups and crumbs are scattered on the plate around the dessert. In the background, there are boxes of cream cheese and butter on a white marbled surface, with a fork placed beside the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of graham crackers?

Yes, you can use digestive biscuits or vanilla wafers as a substitute, though the texture and flavor will vary slightly.

Is it necessary to chill the cake for 8 hours?

Chilling for at least 8 hours allows the layers to set properly and the flavors to develop. While you can serve it sooner, the texture will be less firm and the layers might not hold as well.