This Peanut Butter Cup Icebox Cake is perfect for the summer!
This Peanut Butter Cup Icebox Cake is such a fabulous cake for summer! It is no bake and layers chocolate graham crackers with a delicious peanut butter filling. It sits in the freezer overnight to become one amazing cake!
There is nothing I love more an easy dessert that I can just whip together and that everyone will love and this icebox cake is just perfect.
My favorite part is that it is no bake and when the weather outside is hot I do not want to turn on the oven. No bake desserts are my favorite all year round but especially in the warmer months. They are just so refreshing and easy to put together.
These icebox cakes are a little vintage and always a classic. Peanut butter cream gets layered with chocolate graham crackers and voila you have an icebox cake and they can be made in so many different flavors.
This version is perfect for summer. Creamy peanut butter layers with chocolate graham crackers for a fabulous dessert. The whole thing chills overnight so the cookies get nice and soft like little layers of cake. Then you slice it and serve!!
Of course because of the chill time this cake is a perfect make-ahead dessert. So not only is this cake easy and no-bake but it also can be made ahead, what more could you ask for?!
This peanut butter cup cake is also perfect for get-togethers and cookouts. Everyone will be impressed and you get in and out of the kitchen in no time! You can easily double this recipe and make a 9×13 pan of the cake.
I promise this Peanut Butter Cup Icebox Cake will be your new go-to dessert all summer!
You will want to make this dessert again and again!
You will love this recipe because it is
- Easy and fast.
- Family friendly.
- Crowd pleaser.
- Cool and refreshing.
- Perfect for get togethers.
- Perfect dessert combo.
Can I use any cookie?
Yes, you can use chocolate wafer cookies or oreos, they even have peanut butter oreos which would be delicious in this as well!
Does this have to chill for 8 hours?
I know 8 hours sounds like to forever to wait for this delicious dessert but it will be worth it!! The cake does need this time for the graham cracker layers to get soft.
● Chocolate graham crackers- You can also use chocolate wafer cookies or even oreos.
● Cream cheese- This provides the rich, creamy base.
● Peanut butter- Use a good creamy peanut butter, your favorite brand.
● Powdered sugar- This helps sweeten up that cream cheese.
●Whipped topping- Gives the creamy layer a lightness.
● Peanut butter cups- You can use mini peanut butter cups, chop up regular ones, whichever you prefer.
How to make this icebox cake
- FULL RECIPE BELOW
- In a large bowl beat together the the cream cheese and peanut butter together until smooth.
- Mix in the powdered sugar until smooth.
- Next fold in the whipped topping.
- Line an 8×8 baking dish with plastic wrap leaving plenty of overhang on both sides.
- Place a layer of graham crackers down the bottom. I usually do 3 across and then break off a couple pieces to fill in the gap.
- Place a third of the peanut butter mixture on the graham crackers and spread out evenly.
- Next top with graham crackers again.
- Again with the peanut butter mixture, then graham crackers, then peanut butter then crushed up graham crackers.
- Fold the plastic over the top of the cake and place in the freezer overnight or at least 8 hours.
- The next day let thaw for an hour.
- Garnish with peanut butter cups, slice and serve!
Want more Easy Desserts? Check these out!
- Cookies and Cream Lush
- Pig Pickin Tres Leches Cake
- Pina Colada Cheesecake Bars
- Lime Icebox Cake
- No Bake Mint Chocolate Chip Cheesecake
- ● 16 chocolate graham crackers
- ● 8 ounces cream cheese, softened
- ● 1 cup peanut butter
- ● 1 1/4 cup powdered sugar
- ● 8 ounce container whipped topping
- ● Peanut butter cups
1. In a large bowl beat together the the cream cheese and peanut butter together until smooth.
2. Mix in the powdered sugar until smooth.
3. Next fold in the whipped topping.
4. Line an 8x8 baking dish with plastic wrap leaving plenty of overhang on both sides.
5. Place a layer of graham crackers down the bottom. I
usually do 3 across and then break off a couple pieces to fill in the gap.
6. Place a third of the peanut butter mixture on the graham
graham crackers and spread out evenly.
7. Next top with graham crackers again.
8. Again with the peanut butter mixture, then graham
crackers, then peanut butter then crushed up graham crackers.
9. Fold the plastic over the top of the cake and place in the freezer overnight or at least 8 hours.
10. The next day let thaw for an hour.
11. Garnish with peanut butter cups, slice and serve!
● Store leftovers in the refrigerator for up to 3 days.
● This cake does need to sit overnight, it is what makes the
graham crackers soft and have a cake like texture.
● You can use crunchy peanut butter if you like.