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This Reese’s Peanut Butter Chocolate Icebox Cake is a peanut butter and chocolate lover’s dream. Plus, it’s no bake and so easy to make. It’s basically the perfect dessert. 🙂
Reese’s Peanut Butter Chocolate Icebox Cake
So this past weekend was full of a relative amount of relaxation. Probably the most I’ve relaxed since last summer. I even went shopping! Boy it’s been a long time.
The only problem with shopping is…well…trying things on. Not my favorite part. There are some days when you feel great in everything and want to buy anything you put on. Then there are days where it feels like everything looks terrible and you don’t feel good in anything.
Unfortunately it was one of those weekends where I didn’t feel so great. I think I’m going to blame it on the clothes. The selection just doesn’t seem so hot – like ever. That’s actually why I did Stitch Fix for so long. I got so tired of the things you find/don’t find in stores. I stopped Stitch Fix over the winter and I’m thinking I might have to start it back up.
These are real problems people. 😉
That and when I can find the time to make this icebox cake again. It definitely needs to happen again.
You guys this cake really is to die for. The flavors are perfect – they are just enough. Plenty of peanut butter and chocolate flavor, but not over powering. And I’m all about things that not only taste good, but look good and I love the alternating layers. The chocolate in the middle is just pretty.
How to Make This Icebox Cake
Plus, easy. I am so all about easy sometimes. This icebox cake would be great for a gathering or a potluck. The flavors aren’t the lightest, but the mousse it quite light. You really feel like you’re getting a solid dessert, but it’s not heavy.
The mousse layers are made by combining cream cheese and sugar with a little milk, then adding whipped cream which gives it that light-ness. Divide the batter up into parts and flavor one with peanut butter and one with chocolate. So easy, right?
It’s layered with Oreos, which may be one of the best cookies ever. Then topped with Reese’s? I mean really. If there was an achilles heel for peanut butter and chocolate lovers, this would be it. The hardest part is waiting for it to firm up in the fridge so you can dig in.
Watch How To Make It
You might also like:
Peanut Butter Chocolate Buckeye Cupcakes
Peanut Butter Chocolate Chip Macaroons
Peanut Butter Chocolate Mousse Cake
No Bake Reese’s Peanut Butter Cheesecake
Reese’s Peanut Butter Chocolate Chip Cookie Cake
Peanut Butter Truffle Chocolate Cake
Chocolate Peanut Butter Caramel Tart
Reese’s Peanut Butter Chocolate Icebox Cake
- Prep Time: 6 hours
- Total Time: 6 hours
- Yield: 14-16 Slices
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This no bake Reese’s Peanut Butter Chocolate Icebox Cake is a peanut butter and chocolate lover’s dream! It has easy-to-make layers of chocolate and peanut butter mousse nestled between peanut butter sandwich cookies. It’s basically the perfect dessert!
Ingredients
Mousse Layers
- 12 oz (339g) cream cheese, room temperature (I use Challenge Cream Cheese)
- 3/4 cup (155g) sugar
- 2 tbsp (30ml) milk
- 2 1/2 cups (600ml) heavy whipping cream, cold
- 1 tsp vanilla extract
- 1 1/4 cups (144g) powdered sugar
- 1/2 cup peanut butter
- 2 tbsp natural unsweetened cocoa powder
Cookie Layers
- 1/2 cup (120ml) milk
- Two 15.25 oz boxes Peanut Butter Oreos
Chocolate Whipped Cream
- 1/2 cup (120ml) heavy whipping cream, cold
- 2 tbsp (14g) powdered sugar
- 2 tbsp natural unsweetened cocoa powder
- Chocolate sauce
- 6–7 Mini Reese’s, chopped
Instructions
Make the Mousse Layers
- Prepare a 9-inch springform pan by lining the sides with parchment paper or an acetate collar that sticks about an inch above the sides of the pan.
- In a larger mixer bowl, beat the cream cheese and sugar together until smooth.
- Add the milk and beat until smooth. Set cream cheese mixture aside.
- Make whipped cream by whipping the cream on high with a mixer until it begins to thicken. Add vanilla extract and powdered sugar and continue to whip on high until stiff peaks form.
- Carefully fold 1/3 of the whipped cream into the cream cheese mixture until combined. Add the remaining whipped cream and fold mixtures together until well combined.
- Divide the mousse into two bowls. You’ll want twice the amount in one bowl as the other. You should have about 2 1/3 cups in one bowl and the rest in another.
- Add the peanut butter to the bowl with the larger amount of mousse and fold to combine. Set aside.
- Add the cocoa to the smaller amount and fold to combine. Set aside.
Assemble the Cake Layers
- Pour the milk into a small bowl. Begin dipping cookies in the milk and placing them in a single layer on the bottom of the pan.
- Top the dipped cookie layer with half of the peanut butter mousse and spread into an even layer.
- Add another layer of milk-dipped cookies on top of the peanut butter mixture.
- Top this cookie layer with the chocolate mousse and spread into an even layer.
- Continue dipping cookies in milk and layer them on top of the chocolate mixture in a single layer.
- Top the cookies with the remaining peanut butter mousse and spread into an even layer.
- Refrigerate cake until firm, 4-5 hours or overnight.
Finish the Cake
- Once firm, remove icebox cake from pan.
- Make chocolate whipped cream topping by whipping heavy cream on high until it begins to thicken. Add the powdered sugar and cocoa powder and continue to whip on high until stiff peaks form.
- Pipe the whipped cream around the top edge of the cake, then drizzle with chocolate sauce. Finish off cake with chopped Mini Reese’s, if desired.
- Refrigerate until ready to serve. Best if eaten within 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 670
- Sugar: 39.9 g
- Sodium: 326.3 mg
- Fat: 47.7 g
- Carbohydrates: 54 g
- Protein: 9.6 g
- Cholesterol: 72.3 mg
Enjoy!
I love icebox cakes! This one looks and sounds amazing! Peanut butter and chocolate are a match made in heaven ♥
Thanks Natalie!
Can the PB Chocolate Icebox Cake be frozen?
Yes, it can.
How long can i keep in the refrigerator?
3-4 days is probably best.
How difficult is it to combine the heavy, thick peanut butter, into the mousse? Do you need to fold it in or just mix or whisk it in?
No, it isn’t difficult. I would recommend folding it so that you don’t deflate the mousse.
Hello
Making this for cousin’s anniversary celebration…couldn’t find PB Oreos…think combo of chocolate cream filled Oreos and Nutter Butters would work ok?
Yep, that’d be a great substitution!
You are the best!!
Looks lovely and ideal to wow friends with. One questions is would this be ok to be made the day before needed, or would it skin over .
Yes, making a day ahead should be fine.
WOAH, this one looks like a winner!! Have you tried to freeze it? Thanks for the delicious recipe!
I haven’t frozen it, but I think that’d be fine.
Hey Lindsay!
Love ur food blog.
Its full of icebox cakes which I habe never made but am so tempted after seeing here that I’ll be soon trying one. Plus all the peanut butter and chocolate combinations u have r unlimited.
What type of peanut butter did u use? And was it chunky or creamy?
Won’t the parchment paper stick to the mousse batter and come with it once we remove the cake from it? Do u grease it before?
Awaiting your reply.
Thanks.
Thanks Ana! I use creamy peanut butter. When you remove the sides of the springform pan, the parchment paper peels right off. I do not grease it – it’s non stick. Thanks!
My mouth is watering soooooooooo bad right now!!! Can’t wait to try this
Was wonderful, but ran short on cookies. Could have used another 1/2 box easily.
Very tasty regardless!
I’m glad you enjoyed it!
Do you have to soak the cookies? Are they soggy afterwards? Will they stay crunch otherwise?
You’d have a hard time cutting through the cake if you don’t dip the cookies in some milk to help soften them. If you don’t dip them, I do believe they will probably still soften just not as much. They don’t get soggy and gross, they just get you a softer texture for the cake.
Oh my goodness! This is so decadent! Trying things on is the worse part of cloths shopping!
This has to be one the best icebox cakes I’ve seen! This cake would disappear in no time at our house!
Thank you Jessica! 🙂
Love this! Will try making this for my nephew’s birthday next week 🙂 *crosses fingers*
I hope you enjoy it! 🙂
They look like eyes! Your second photo that shows the outside of the cake is simply gorgeous! The cookies peeking out are literally peeking out. My goodness, it’s wonderful.
Also, I have always hated shopping. Round bum + short legs = no pants for me, ever. I always end up down in the dumps and putting almost everything back on the rack. My sympathies to you.
This cake is so delicious! I like all your shared recipes. I wish you the best of everything!
Gotta do the online shopping, Lindsay. Yeah, it sucks because sending stuff back is a pain, but there are no dressing rooms and you don’t have to leave the house. I’m all for that.
And I am BEYOND all for this cake. It’s my dream cake. I wannnnnttttttt…