Peanut Butter Icebox Cake has luscious layers of peanut butter filling, chocolate graham crackers, whipped cream and more. It takes very little time to prepare and turns out fabulous.
Peanut butter fans will go crazy over this no bake dessert recipe. It takes less than 10 minutes preparation and tastes decadent. The layers are beautiful once cut and make a stunning dessert. Icebox cakes are very simple, and we also love Oreo Icebox Cake Recipe and No Bake Lemon Icebox Cake.
For more peanut butter flavor, try Peanut Butter Snowballs and 55 Peanut Butter Desserts.
Table of contents
Why we love this recipe
The filling is so creamy and loaded with a delicious blend of cheesecake peanut butter flavor. You only need a few ingredients to make this and no need to even turn on the oven!
Ingredients
- Chocolate Graham Crackers
- Cream cheese, softened
- Creamy peanut butter
- Powdered sugar
- Vanilla Extract
- Whipped Topping (thawed)
- Chocolate Magic Shell
- Miniature Reese’s Peanut Butter Cups (unwrapped and cut in half)
The entire ingredient list and recipe can be found in the recipe card.
Variations and Substitutions
- Peanut Butter. We used creamy peanut butter but you use crunchy as well.
- Topping. Swap the peanut butter cups for Reese’s Pieces or try a mix of both. Other ideas include chopped nuts or chopped cookies.
- Graham Crackers. Try using regular graham crackers instead of chocolate. Cookies also make a great bottom layer. Nutter Butter cookies also taste great. You can use other types of sandwich cookies such as oreo, peanut butter sandwich cookies and more.
- Whipped Cream. Use Homemade Whipped Cream Recipe in this dessert.
Step by step instructions
Step 1. Use a large mixing bowl and beat together the cream cheese and peanut butter. I used a handheld mixer or stand mixer until combined and smooth.
Step 2. Then add in the powdered sugar and mix until smooth.
Step 3. Next, stir in the vanilla extract and whipped topping. Combine by hand until mixed together.
Step 4. Place the graham crackers in the bottom of a 9X13 baking dish. You may need to break the graham crackers if necessary.
Step 5. Spread a portion of the peanut butter mixture on top of the graham crackers.
Step 6. Once the mixture is spread, add another layer of graham crackers and then another third of the peanut butter mixture. Continue this process 1 more time making sure that the peanut butter mixture is on top.
Step 7. Top with the magic shell topping on the peanut butter layer. Use a spatula to spread it out as evenly as possible.
Step 8. Finally, sprinkle the peanut butter cups on top of the cake. Cover and refrigerate for at least 4 hours or overnight. When ready to serve, allow the cake to thaw at room temperature for at least 1 hour. Then the cake is ready to slice, serve and enjoy!
Storage
Cover the cake with plastic wrap or aluminum foil. Place in the fridge up to 5 days.
Expert Tips
- Softened Cream Cheese. The mixture will be easier to combine and smoother if its softened.
- Use an offset spatula. This will make it easy to smooth the layers.
- Allow to set before serving. Refrigerate at least 4 hours but chilling overnight is even better.
- Refrigerate the peanut butter cups. The peanut butter cups will be easier to chop if you refrigerate them for 5 to 10 minutes.
FAQs
You can freeze the cake up to 2 months. When ready to serve, allow to thaw overnight in the fridge.
Yes, you can use homemade Magic Shell Recipe. It is so easy to make.
Feel free to use store bought cool whip or homemade whipped cream. Either is fine.
Yes, this is an easy dessert to make ahead of time. Prepare it 3 4o 4 days in advance and refrigerate. Just make sure to properly cover it with plastic wrap and foil.
More easy No Bake Desserts
- No Bake Twinkie Cake
- 35 Best No Bake Summer Desserts
- No Bake Strawberry Cheesecake
- Peanut Butter No Bake Cookies Recipe
- Peanut Butter Fluff
- Chocolate Icebox Cake
Make this fun dessert and leave a comment once you try it.
Peanut Butter Icebox Cake
Ingredients
- 18 ounces Chocolate Graham Crackers
- 16 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1½ cups powdered sugar
- 1 teaspoon Vanilla Extract
- 16 ounces Whipped Topping thawed
- 7.25 ounces Chocolate Magic Shell
- 3 cups Miniature Reese’s Peanut Butter Cups unwrapped and cut in half
Instructions
- In a large mixing bowl, beat together the cream cheese and peanut butter with a hand held mixer or stand up mixer until combined and smooth.
- Add in the powdered sugar and mix until smooth.
- Gently stir in the vanilla extract and whipped topping by hand until combined.
- Lay the graham crackers in the bottom of a 9X13 baking pan (break the graham crackers if necessary).
- Pour the third of the peanut butter mixture on top of the graham crackers.
- Top with another layer of graham crackers and then another third of the peanut butter mixture.
- Continue this process 1 more time making sure that the peanut butter mixture is on top.
- Drizzle the magic shell topping on top of the peanut butter layer and use a spatula to spread it out as evenly as possible.
- Sprinkle the peanut butter cups on top of the cake.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, allow the cake to thaw at room temperature for at least 1 hour.
- Then the cake is ready to slice, serve and enjoy!
