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Peanut Butter Icebox Cake

No-CookVegetarianDesserts

Time: 8 hours 10 minutes

Yield: 24 servings

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About

Cheesecake deliciousness, fluffy sweetness, and incredible peanut butter flavor without an oven?! Not a trick or a dream, it's Peanut Butter Icebox Cake (although it tastes like a dream)! Just wait until you encounter layers of a softened graham cracker crumble, a creamy, peanut-butter cheesecake filling, and a rich chocolate sauce, with a homemade whipped cream on top! It even comes with bites of peanut butter and chocolate candy for that extra hit of luxury! Peanut Butter Icebox Cake takes a little patience for it to come together, but the effort is well worth it!

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Ingredients

  • For the crust:
  • 18 ounces (about 1 1/2 boxes) graham crackers
  • 1 1/2 cups hot fudge sauce
  • For the peanut butter cheesecake layer:
  • 1 1/2 cups heavy whipping cream
  • 20 ounces cream cheese, softened
  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 16 full-size chocolate peanut butter cups, coarsely chopped, plus more, to taste, for topping
  • For the whipped cream layer:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • For the graham cracker crumble:
  • 1 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

Directions

Step 1 -Lay 1/3 of the graham crackers in a single layer across the bottom of a 9x13-inch baking dish, breaking them apart as necessary to fit flush with the edges.

Step 2 -Spread 1/2 of the hot fudge sauce on top of the graham crackers.

Step 3 -Using a stand mixer or hand mixer, beat 1 1/2 cups of the heavy cream until stiff peaks form. Set it aside.

Step 4 -In a separate bowl, beat the cream cheese on medium-high speed until light and fluffy, about 2-3 minutes.

Step 5 -Add the peanut butter to the cream cheese and beat until combined.

Step 6 -Add 1/2 cup of the powdered sugar to the cream cheese mixture and beat until no lumps remain.

Step 7 -Beat 1 teaspoon of the vanilla extract into the cream cheese mixture.

Step 8 -Fold the reserved whipped heavy cream and the chocolate peanut butter cups into the cream cheese mixture.

Step 9 -Spread 1/2 of the peanut butter cheesecake mixture on top of the hot fudge layer in the baking dish.

Step 10 -Layer 1/2 of the remaining graham crackers, the remaining hot fudge sauce, and the remaining cheesecake mixture on top of the cheesecake layer in the dish.

Step 11 -Top the cheesecake mixture with the remaining graham crackers.

Step 12 -Using a stand mixer or hand mixer, whip the remaining heavy whipping cream, the remaining powdered sugar, and the remaining vanilla extract until stiff peaks form.

Step 13 -Spread the whipped cream mixture over the graham cracker layer.

Step 14 -Mix the remaining graham cracker crumbs, the melted butter, and the sugar in a small bowl until combined.

Step 15 -Sprinkle the crumble over the cake.

Step 16 -Cover and chill for at least 8 hours.

Step 17 -Top with the extra peanut butter cups.

Step 18 -Serve.

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