Chocolate Peanut Butter Icebox Cake Recipe

Slice of Chocolate Peanut Butter Icebox Cake on a Plate with Some of It on a Spoon — Simply Recipes / Karishma Pradhan

Warmer weather or holiday scrambling call for unfussy no-bake desserts. Naturally, icebox cakes fit the bill. Icebox cakes are traditionally made from layers of whipped cream, fruit, and wafers. After assembly, the cake sits in the fridge for several hours until the wafers soften into a cake-like consistency and the cream firms up. The resulting dessert is easily sliceable, and the whipped cream is light and refreshing.

One of the most famous icebox cakes is written on the back of Nabisco's Famous Chocolate Wafers box. The recipe is dead simple: whip cream to stiff peaks, then sandwich it between the wafers cookies in a loaf pan. Inspired by the original, I've developed a peanut butter version.

Here, I layer peanut butter whipped cream, chocolate wafer cookies, and chocolate syrup. A topping of peanut butter cups adds a little texture to the cake. It's definitely a cake for peanut butter lovers!

Chocolate Peanut Butter Icebox Cake Wrapped in Plastic Wrap in a Springform Pan with a Slice Cut Out — Simply Recipes / Karishma Pradhan

Tips for Making an Ice Box Cake

Refrigerate the mixing bowl and beaters for the whipped cream for at least 30 minutes until chilled. A cold bowl will help the cream whip properly.
Do not overwhip the cream: Overwhipped cream will change from a smooth, voluminous texture to grainy and deflated. Check the mixture frequently, and when in doubt, stop the mixer a bit early to finish beating by hand. If you accidentally overmix it, you can try drizzling a tablespoon or two of cold heavy cream into the mixture at low speed.
Freeze the cake for 30 minutes before serving: You can freeze the cake for 30 minutes for firmer slices.
Buy 2 boxes of chocolate wafer cookies: The classic Nabisco Chocolate Wafer cookies are delicate and sometimes crumble. Broken pieces will still work fine, but I recommend buying 2 boxes so you have enough cookies for the cake. Extra cookies can be crumbled on top as a decoration (or just eat them!)

Slice of Chocolate Peanut Butter Icebox Cake on a Plate with the Side Facing the Camera — Simply Recipes / Karishma Pradhan

Customize Your Icebox Cake

Make this icebox your own with additional toppings, layers, and flavors!

Topping ideas: Replace the chocolate syrup with chocolate fudge or ganache. Add a top layer of plain whipped cream. Top with chocolate shavings, crumbled wafer cookies, or fresh fruit.
Layer ideas: Add a layer of tart jam between the whipped cream and wafers to contrast the flavors.
Adjust sugar levels: I call for more powdered sugar to help offset the saltiness of the peanut butter but you can use as little as 1/2 cup if desired. Do note that different peanut butter brands may have unique levels of saltiness, so you may need to add a bit of salt to offset the sugar.
Adjust the peanut butter flavor: This cake is very peanut butter forward; for a subtler version, use only 1/2 cup of peanut butter or add a layer of plain whipped cream on top.

Make-Ahead and Storage

This icebox cake needs at least 6 hours in the fridge to soften the cookies. You can make it up to 1 day ahead.

The leftover cake can be stored in an airtight container in the fridge for up to 3 days, after which the wafers tend to get soggy.

For longer storage, wrap the chilled icebox cake in a layer of plastic wrap followed by a layer of aluminum foil, then freeze for up to 1 month.

Peanut Butter Lover’s Delight

Chocolate Peanut Butter Icebox Cake

Prep Time 20 mins

Chill Time 6 hrs 30 mins

Total Time 6 hrs 50 mins

Servings 8 to 10 servings

Sadly, Famous Chocolate Wafers are no longer on the market, but you can give Dewey's Bakery Brownie Crisp Cookies a try instead. Chocolate graham crackers will not work.

8 ounces cream cheese, room temperature
3/4 cup (90g) powdered sugar
2/3 cup (170g) smooth and creamy peanut butter (not natural)
1/4 teaspoon kosher salt (optional)
1 1/2 teaspoons vanilla extract
3 cups heavy cream, chilled
2 (9-ounce) boxes Nabisco Famous Chocolate Wafer cookies (see recipe note)

For assembling

Chocolate syrup
Peanut butter cups

1 9x2 3/4-inch round springform

Chill the mixing bowl:

Place a large mixing bowl and whisk beater (for the whipped cream) in the fridge for 30 minutes.

Tip

If you're using a stand mixer and only have one mixing bowl, you can beat the cream cheese and peanut butter in the stand mixer bowl. Transfer the mixture to a separate bowl, then wash the stand mixer bowl, and run it under very cold water for a minute to chill. Wipe until dry before using to whip the cream.
Prepare the pan:

Lay a large piece of plastic wrap across the springform pan and use your hands to press it down to lay flat across the bottom of the pan and up the sides. Use another piece of plastic wrap, laying it flat across and covering any remaining areas. Set aside.

Simply Recipes / Karishma Pradhan
Beat the cream cheese and peanut butter:

In a medium mixing bowl, beat the cream cheese with an electric hand mixer until light and fluffy, about 2 minutes. (Alternatively, use the paddle attachment on a stand mixer and beat the cream cheese at medium speed).

Add 3/4 cup of powdered sugar and beat for 1 minute until smooth and incorporated. Add half of the peanut butter and beat until combined. Once incorporated add the remaining half.

Use a spatula to scrape down the sides of the bowl as needed. The mixture will look thick and fluffy (it's okay if it doesn't look super smooth). Taste the mixture and stir in the kosher salt, seasoning to ensure there is enough sweetness and peanut butter flavor with a hint of saltiness.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan
Whip the cream:

Pour the cream and vanilla extract into the chilled bowl. Beat on medium-high speed with an electric hand mixer (or stand mixer with a whisk attachment) until just before soft peaks form; the cream will have thickened slightly, but any peaks formed from lifting the whisk should immediately fall.

Simply Recipes / Karishma Pradhan
Add the peanut butter mixture:

Add half of the peanut butter mixture into the bowl, then whip on medium-high speed for a few seconds until mostly incorporated. Add the remaining half, then beat on medium-high speed until medium peaks form (any peaks should slightly curl at the tip).

Be careful not to overmix here and check the consistency every 10 seconds. Once at medium peaks, finish whisking the mixture by hand until stiff peaks form. Use a spatula to fold in any unmixed traces of the peanut butter cream cheese.

Simply Recipes / Karishma Pradhan
Assemble the cake:

To assemble, place 7 to 8 chocolate wafer cookies in an even layer on the bottom of the pan. Add about 1 cup of whipped cream, then drizzle some chocolate syrup over it.

Repeat, layering with cookies, followed by the whipped cream and then the chocolate syrup. The cake should have about 6 layers.

Once you've added the top layer of whipped cream, drizzle with the chocolate syrup, and garnish with peanut butter cups and any other desired toppings.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan
Chill the cake:

Place the cake uncovered in the fridge for at least 6 hours or until whipped cream has firmed up.

Simply Recipes / Karishma Pradhan
Serve:

Open the springform pan latch and remove the outer ring. Next, carefully remove the outer plastic wrap around the cake. Slice and serve.

For a firmer slice, after refrigerating the cake for 6 hours, freeze it for an additional 30 minutes before removing the outer ring and serving.

Simply Recipes / Karishma Pradhan
Storage:

The leftover cake can be stored in an airtight container in the fridge for up to 3 days, after which the wafers tend to get soggy.

Tip

For longer storage, wrap the chilled icebox cake in a layer of plastic wrap followed by a layer of aluminum foil, then freeze for up to 1 month.

Did you love the recipe? Leave us stars below!

Simply Recipes / Karishma Pradhan

Nutrition Facts (per serving)
709	Calories
50g	Fat
58g	Carbs
11g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	709
% Daily Value*
Total Fat 50g	65%
Saturated Fat 25g	126%
Cholesterol 105mg	35%
Sodium 514mg	22%
Total Carbohydrate 58g	21%
Dietary Fiber 3g	10%
Total Sugars 36g
Protein 11g
Vitamin C 0mg	2%
Calcium 98mg	8%
Iron 3mg	15%
Potassium 327mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.