Peanut Butter Icebox Cake

This peanut butter icebox cake is a no-bake dessert made with layers of graham crackers, creamy peanut butter filling, and a rich chocolate topping. Perfect for summer, it’s easy to prepare and becomes irresistibly soft and cake-like after chilling.

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Course: Dessert

Cuisine: American

Prep Time: 20

Chilling Time: 8

Total Time: 20

Servings: servings

Calories: 450kcal

Author: Chloe White

Cost: $8

Equipment

Mixing bowls
electric mixer
spatula
9x13 inch baking dish
saucepan or microwave-safe bowl

Ingredients

2 cups heavy whipping cream
8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
2 tsp vanilla extract
27 graham crackers
1/2 cup chocolate chips
1/4 cup heavy cream (for ganache)

Instructions

In a large bowl, beat heavy cream until stiff peaks form.
In another bowl, beat cream cheese and peanut butter until smooth.
Add powdered sugar and vanilla extract to the peanut butter mixture and beat until combined.
Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
Spread a thin layer of filling on the bottom of a 9x13-inch dish.
Add a layer of graham crackers, then spread a portion of the peanut butter filling over them.
Repeat layering graham crackers and filling until all ingredients are used, ending with filling on top.
Heat heavy cream for ganache and pour over chocolate chips. Stir until smooth.
Drizzle ganache over the top of the cake.
Cover and refrigerate for at least 4 hours or overnight before serving.

Notes

Chill the cake for at least 4 hours, preferably overnight, for best texture. Use regular creamy peanut butter for consistency. Store covered in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition