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No Bake Peanut Butter Icebox Cake
This peanut butter icebox cake layers chocolate graham crackers, hot fudge sauce, creamy peanut butter mousse, and homemade whipped cream — all topped with Reese's peanut butter cups and a buttery graham cracker crumble. No baking required, and it's ready to serve in just 4 hours. The richest, most crowd-pleasing no-bake dessert you'll make all summer.
Servings: 14 slices
slices
Ingredients
Peanut Butter Mousse Layer
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1½ teaspoon vanilla extract
- 16 Reese's peanut butter cups, full size, coarsely chopped
- 1½ cups heavy whipping cream, cold
Whipped Cream Layer
- 1½ cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Graham Cracker Crumble
- 1 cup graham cracker crumbs
- 2 tablespoon unsalted butter melted
- 2 tablespoon granulated sugar
Assembly
- 18 chocolate graham crackers, (or regular if preferred)
- ½ cup mini chocolate chips, (optional, for layering)
- 1½ cups hot fudge sauce
- 6 reese's peanut butter cups cut in half
- chopped peanuts for garnish, (optional)
Instructions
Make The Peanut Butter Mousse
- In a large bowl, beat the peanut butter and cream cheese until smooth.
- Add powdered sugar and vanilla and beat until fully incorporated. Stir in chopped Reese's.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture until smooth and fluffy.
Prepare The Whipped Cream
- In another chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
Prepare The Graham Cracker Crumble
- Place the Graham crackers in a sealed plastic bag, and crush with a rolling pin.
- Transfer to a small bowl, and add in butter and sugar, and stir together.
Assemble The Cake
- In a 9x9-inch baking dish (or similar), lay graham crackers in a single layer across the bottom, breaking apart as necessary to fill the spaces.
- Spread a thin layer of hot fudge sauce, topped with a layer of peanut butter mousse.
- Add another single layer of graham crackers, breaking as needed to fit.
- Spread another thin layer of hot fudge sauce, topped with a layer of peanut butter mousse.
- Add another layer of graham crackers.
- Spread the whipped cream evenly over this layer.
- Sprinkle with Graham cracker crumble, then sprinkle with mini chocolate chips.
Chill
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until the Graham crackers soften into a cake-like texture.
Garnish and Serve
- Just before serving, decorate with Reese’s cut in half. Drizzle with melted peanut butter and fudge sauce if you desire.
- Sprinkle with chopped peanuts for texture if you desire (optional).
- Serve and enjoy!
Nutrition Facts
No Bake Peanut Butter Icebox Cake
Amount per Serving
Calories
790
% Daily Value*
Fat
50
g
77
%
Saturated Fat
23
g
144
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
17
g
Cholesterol
81
mg
27
%
Sodium
515
mg
22
%
Potassium
402
mg
11
%
Carbohydrates
77
g
26
%
Fiber
4
g
17
%
Sugar
50
g
56
%
Protein
13
g
26
%
Vitamin A
1047
IU
21
%
Vitamin C
0.5
mg
1
%
Calcium
122
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
