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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 would like to substitute Cool Whip for the heavy whipping cream. Would I be using the same amount of Cool Whip (2 1/2 cups) for the heavy whipping cream? And eliminate the 1 1/4 cups powdered sugar?
To replace the homemade whipped cream, you’d need 16 ounces of Cool Whip.
I want to make this for my son and daughter-in-law’s birthdays (1 day apart). However they live 3 hours away… can I freeze this cake so I can transport it and just add the chocolate whipped cream, chocolate drizzle and reese’s peanut butter cups when we are at my son’s for the celebration?
While I haven’t tried it myself, I think that would work just fine. As long as it’s not sitting in the sun or something.
The cake turned out beautiful and was easy to make. I was so excited to share it on New Years Eve. I refrigerated the cake as the directions said for even longer than recommended, but when I cut it, the entire thing fell apart and got all over the table. I was unable to present slices to my guests, rather a messy bowl of delicious mousse. I chose this recipe because I do not have room in my freezer for an ice cream pie/cake. The recipe is called an icebox cake, but the directions say to refrigerate, not freeze. Since the cake is a mousse, not ice cream, I thought refrigerating it was correct. The taste & presentation were 5 stars until I cut it, which was a 1 star.
How long will the chocolate whipped cream hold it’s shape
Forever. If made as listed in the in the recipe, I have never had it wilt or change shape at all.
Made this for my husband’s birthday. Amazing!!
So glad you enjoyed it!
Hi! Absolutely love your icebox cake recipes but I was wondering what can I substitute for a heavy whipping cream since here in my location we only have a whipping cream available. Is it just the same thing?
You could use something like Cool Whip instead of making your own whipped cream.
Can this recipe be frozen!
Yes, that should be fine.
Husband and I loved this cake. It is the first icebox cake I made and it won’t be the last. The only changes I made was to use regular Oreos because I could not find peanut butter one and I left off the Mini Reeses, because I forgot to buy them. I will be making this again. Also with all the flavors Oreos come it I can see myself trying other flavors.
So far so good. I made the cake 2 days ahead but will top it off right before I present it. How long will the whipped cream topping hold it’s shape?
You think it would work with Carmel instead of peanut butter with plain Oreo and rolls
My son cant have peanut
I might look for a different recipe. The caramel sauce is likely to thin out the filling.
Hi! Do you think this would hold up if made in individual paper-lined cupcake cups?
They might be a little hard to remove from the wrappers, but would otherwise be fine. You could also try making them somewhat like these icebox cupcakes.
I made this for my husband’s birthday and i was the favourite. My in-laws asking me to make another one next month lol ????thanks
Awesome! So glad to hear that!
Hi can I use constarch instead of gelatin
I don’t believe there’s any gelatin in this recipe.
Hi: how do you go about lining a springform pan with parchment paper? Do you cut it so it fits in there perfectly? Or do you just smoosh it in the pan and press down and try to fold it in so it fits and stays in place?
Here’s an image of how I generally set up the sides. The bottom would be optional.
Ahhhh…well that would explain why I had trouble with the layers being too soft! LOL Maybe next time I will try adding some Dr. Oetker “Whip It” stabilizer to help compensate for the reduced powdered sugar. It was still on the sweet side for me, but everyone seemed to enjoy it – even being a little mushy.
Making this for a church potluck tonight. So far so good! Cake is chilling as I write this. Much to my kids dismay, I used every last cookie from the two packages of Oreos – exactly the right number. After living in Europe for five years, I prefer desserts less sweet. I cut both sugars a little – used about 1/2 C. granulated and a scant 1 C. of the powdered sugar. Mousse still tastes plenty sweet. If I make it again (which I probably will!) I will cut the powdered sugar back even more, maybe try a scant 3/4 C. Can’t wait to sample the finished product tonight!
I hope you enjoy it! One quick note on cutting back the powdered sugar used in the whipped cream – I use the powdered sugar as a stabilizer, as well as sweetener. Reducing it a bit should be fine, but too much could give you softer layers.
Thank you for sharing your comment. Living in Europe myself and I too prefer less sweet sweets but I sure am missing the peanut butter chocolate combination. Looking forward to try this.