Today, I’ve got the most simple but delicious peanut butter icebox cake. This no bake cake looks super fancy with the layers of cream and crackers but is insanely easy to whip up. Plus you can keep it in the fridge or freezer, whichever has more space!
On a day that I need a quick, mindless but delicious dessert, I love to turn to icebox cakes. They can easily pack so much flavour, are so versatile and can easily just use what you’ve got on hand. For example, this cake calls for graham crackers, if you don’t have them, be creative and use digestive cookies, half a golden Oreo or regular Oreo. The options are endless!
This no bake peanut butter icebox cake is great year round as you won’t need the oven when you’re already busy cooking for the holidays or company. It’s also amazing in the summer if you’re hot and don’t want to heat up the house even more. I love to keep this cake in the freezer in the summer as it is more like an ice cream cake then.
For some more no bake treats, try my no bake peanut butter oat bars, which can be made gluten free as well or my ooey gooey classic rice krispie squares.
FAQ: Peanut Butter Icebox Cake
Can I Use Natural Peanut Butter?
No, I don’t recommend it for this recipe as it tends to be more liquidy and will likely ruin the texture of the cream.
Can I Use Crunchy Peanut Butter?
Yes, I haven’t tried it like this but it would add a little more texture.
Can I Add Mix-ins?
Yes, you could fold in some chopped peanuts, mini chocolate chips or anything else.
Can I Use Different Crackers?
Yes, use whatever you like. Digestive biscuits or chocolate graham crackers or whatever you like.
Do I Need the Chocolate Topping?
No, I think it completes the dessert but you can make it without if you prefer.
How Long Does This Need to Chill?
This cake needs to sit in the fridge or freezer for at least 4 hours to properly set up and to allow the crackers to soften.
Can I Make This Cake Gluten Free?
Yes, just use gluten free graham crackers or a similar gluten free option.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Some other easy gluten free dessert ideas are my monster cookies or my double chocolate almond flour cookies.
Store In Fridge Or Freezer?
This is a personal preference. I typically store it in the freezer as it’s more like an ice cream cake then. If you do this, ensure you take it out 20 minutes before serving.
If you store it in the fridge it will be a softer consistency.
Baking Tips
- Keep in the freezer if you want it to be more like an ice cream cake. This is how we always eat it, just take it out 20 minutes before serving.
- See above on how to make gluten free strawberry gingersnap icebox cake.
- Don’t use natural peanut butter for this recipe, it’s too runny.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More No Bake Cakes
Today’s song is a great song that will get you dancing around your kitchen while you’re layering up this bad boy! Here’s Peanut Butter Jelly by Galantis. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Peanut Butter Icebox Cake
Ingredients
- 16 full length graham crackers (32 squares) gluten free if needed
- 3 cups (660g) whipping cream
- 1/2 cups (70g) icing sugar
- 2/3 cup (150g) peanut butter (not a runny one)
- 1/2 tsp vanilla extract
- 130g semi sweet or dark chocolate
- 1/3 cup (75g) whipping cream
Instructions
- Line or spray an 8×8 pan or dish that's freezer safe if you plan to freeze the cake.
- In the bowl of a stand mixer or a large mixing bowl, add the 3 cups whipping cream. Whisk for about 2 minutes until soft peaks form. (You should be able to see track marks in the cream) Add the sugar, peanut butter, and vanilla extract and continue to whisk until the mixture becomes stiffer and fluffier. About another 2-3 minutes
- Place the graham crackers in the pan and repeat until the bottom is covered as best you can. You might need to break some crackers in half or quarters to fill big gaps. Small gaps are fine.
- Spread 1/3 of the cream mixture over top of the cookies using a spatula. Get it as flat as you can. Now do another layer of crackers. Continue to add more layers of cream and crackers, alternating each time and finishing with graham crackers. You should end up with 4 layers of crackers and 3 layers of cream.
- Add your chocolate and 1/3 cup whipping cream to a microwave safe bowl. Heat in 20 second increments, stirring each time until fully melted and combined. Pour it on top of the last layer of graham crackers and spread it as evenly as you can. Chill in the fridge or freezer for at least 4 hours before serving.
Nutrition
