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Peanut Butter Icebox Cake Recipe

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★★★★★

4.6 from 138 reviews

This Peanut Butter Icebox Cake is a decadent no-bake dessert featuring layers of graham crackers, rich hot fudge sauce, creamy peanut butter cheesecake filling loaded with chopped Reese’s, and a fluffy whipped cream topping finished with a buttery graham cracker crumble. Perfect for chocolate and peanut butter lovers, this chilled treat requires minimal effort and impresses with its creamy texture and deliciously indulgent flavors.

Ingredients

Scale

Base and Layers

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

Cheesecake Filling

  • 1 1/2 cups heavy whipping cream
  • 20 oz Challenge cream cheese, softened
  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 16 Reese’s (full size, coarsely chopped)

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Graham Cracker Crumble

  • 1 cup graham cracker crumbs (from leftover graham crackers)
  • 2 tbsp Challenge unsalted butter, melted
  • 2 tbsp sugar

Instructions

  1. Prepare Graham Cracker Base: Lay graham crackers in a single layer across the bottom of a 9 x 13 inch baking dish, breaking apart pieces as necessary to fit the surface evenly.
  2. Layer Hot Fudge Sauce: Spread half of the hot fudge sauce evenly over the graham crackers and set aside to prepare the filling.
  3. Whip Heavy Cream: Using a stand or hand mixer, whip 1 1/2 cups heavy whipping cream until stiff peaks form. Set aside for folding into the cream cheese mixture.
  4. Make Cheesecake Mixture: In a separate bowl, beat softened cream cheese on medium-high speed for 2 to 3 minutes until light and fluffy. Add the peanut butter and continue beating until well combined.
  5. Add Sweeteners and Flavor: Beat in powdered sugar until smooth and no lumps remain. Then add vanilla extract and mix to incorporate evenly.
  6. Fold in Whipped Cream and Reese’s: Gently fold the whipped heavy cream into the cream cheese mixture until combined. Then fold in the coarsely chopped Reese’s candies carefully.
  7. Assemble First Cheese Layer: Spread half of the peanut butter cheesecake mixture evenly over the hot fudge layer in the baking dish.
  8. Add Second Graham Cracker Layer: Place another layer of graham crackers over the cheesecake mixture, then spread the remaining hot fudge sauce on top. Follow with the remaining cheesecake mixture and finish with a final graham cracker layer.
  9. Prepare Whipped Cream Topping: Whip 1 cup heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  10. Apply Whipped Cream: Spread the whipped cream topping evenly over the final graham cracker layer.
  11. Make Graham Cracker Crumble: In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix thoroughly and sprinkle this crumble evenly over the whipped cream topping.
  12. Chill Cake: Cover the dish with plastic wrap or foil and refrigerate the icebox cake for at least 8 hours to set and allow flavors to meld.
  13. Serve: Optionally, top with extra chopped Reese’s candies before serving for added texture and flavor.

Notes

  • Use full-size Reese’s for best texture and flavor contrast; coarsely chopping them provides delightful peanut butter pieces throughout the cake.
  • Ensure the cream cheese is fully softened before mixing for a smooth filling.
  • Allow sufficient chilling time (minimum 8 hours) for proper layering and softness.
  • You can substitute hot fudge sauce with chocolate syrup if desired, but fudge sauce provides a richer flavor.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for freshness.
  • If you prefer a firmer crunch, use more graham crackers in the layers.

Keywords: Peanut Butter Icebox Cake, no bake dessert, peanut butter cheesecake, Reese's dessert, graham cracker cake, easy summer dessert, chocolate peanut butter cake

Find it online: https://flavorsbymaya.com/peanut-butter-icebox-cake-recipe/