No-Bake Peanut Butter Icebox Cake Recipe — Quick Dessert

The perfect no-bake peanut butter treat: layers of creamy peanut butter filling alternate with Oreo cookies in this peanut butter icebox cake, finished with whipped cream and extra peanut butter.

Why You’ll Love this Peanut Butter Icebox Cake

An icebox cake is an easy, no-bake dessert made from alternating layers of cream and cookies. The name refers to chilling the assembled cake in the refrigerator or freezer so the layers set. For this version, the creamy layer is a simple no-bake peanut butter cheesecake-style filling that pairs perfectly with Oreo cookies. The result is rich, smooth, and full of peanut butter flavor, yet quick and straightforward to prepare.

Method – with Photos

Jump to the recipe below if you want the ingredients and steps in one place.

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Start by making the peanut butter filling:

1. Beat the whipping cream until stiff peaks form.
2. In another bowl, beat together the cream cheese, peanut butter, and powdered sugar until completely smooth and lump-free.

3. Gently fold the whipped cream into the peanut butter mixture with a spatula until the texture is uniform and there are no streaks of whipped cream.

Assemble the cake:

1. Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang for lifting out the cake later.
2. Spoon a thin layer (2–3 tablespoons) of the peanut butter filling onto the bottom of the pan to help the cookies adhere.
3. Dip each Oreo briefly in milk, shake off excess, and arrange a single layer of cookies in the pan. Dipping softens the cookies so the cake slices cleanly without crumbling.
4. Spread half of the remaining peanut butter mixture evenly over the first cookie layer.
5. Repeat with another milk-dipped layer of Oreos, then spread the remaining peanut butter filling on top.

Cover the pan and chill in the refrigerator for at least 4 hours to let the peanut butter layer firm up and make slicing neater. You can also make this a day ahead.

Slicing & Serving Tips

Before serving, whip a little extra cream and spread it on top. Drizzle warmed peanut butter over the whipped topping and garnish with peanut butter cups if you like. Return the cake to the fridge after topping if needed.

For clean slices, lift the chilled cake from the pan using the parchment overhang and place it on a cutting board. Peel back the parchment from the sides, then slice with a long, sharp knife. Use a square pie lifter or an offset spatula to transfer each piece to plates—this helps maintain tidy edges.

More no-bake dessert ideas for summer:

• Blueberry Cheesecake Icebox Cake
• No Bake Snickers Pie
• Peanut Butter Pie
• Strawberry Cream Cheese Pie

Peanut Butter Icebox Cake

By: Fiona Dowling

A no-bake peanut butter dessert with creamy peanut butter filling layered between Oreo cookies, finished with whipped cream and extra peanut butter.

Prep: 15 mins

Chilling: 4 hrs

Servings: 12 people

Equipment

• 8×8 inch (20×20 cm) pan

Ingredients

Peanut Butter Icebox Cake

• 3/4 cup whipping cream, 33–35% fat, cold
• 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 Oreos

Topping

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

Instructions

Peanut Butter Filling

• In a medium bowl, beat 3/4 cup whipping cream until stiff peaks form. Set aside.
• In a large bowl, beat together the cream cheese, 3/4 cup peanut butter, and 3/4 cup powdered sugar until smooth and creamy. Scrape the bowl to remove any lumps.
• Fold the whipped cream into the peanut butter mixture until even in texture.

Assemble

• Line an 8×8 inch pan with parchment paper with an overhang.
• Spread a thin layer (about 2–3 tablespoons) of the peanut butter mixture on the bottom.
• Dip Oreos in milk, shake off excess, and arrange a layer (4 rows of 4 cookies) on the bottom of the pan.
• Spread half of the peanut butter mixture over the first cookie layer.
• Add a second layer of milk-dipped Oreos and spread the remaining peanut butter mixture over the top.
• Cover and refrigerate for at least 4 hours or overnight.

Topping & Serving

• Beat 1/2 cup whipping cream with 2 teaspoons powdered sugar until stiff peaks form. Spread over the chilled cake.
• Warm 2 tablespoons peanut butter briefly and drizzle over the whipped cream. Return to the fridge until ready to serve.
• Lift the cake from the pan using the parchment overhang, place on a cutting board, and slice with a sharp knife. Use a lifter or offset spatula to transfer slices and top with peanut butter cups if desired.

Notes

1. Whipping Cream: You may substitute thawed whipped topping: use 1 1/4 cups for the filling and 3/4 cup for the topping; skip the whipping step.
2. Cream Cheese: Use full-fat, brick-style cream cheese for best texture.
3. Peanut Butter: Smooth peanut butter is recommended. Avoid varieties where oil separates on top, which may cause the filling to separate.
4. Storage: Store covered in the refrigerator for up to 5 days.
5. Freezing: You can freeze the cake. Freeze uncovered or covered without the whipped cream topping, then add the topping right before serving to avoid icy texture.
6. Nutrition: Values are estimates assuming 12 uniform slices with topping.

Nutrition

Calories: 411kcal, Carbohydrates: 36g, Protein: 8g, Fat: 28g

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