Reese’s Peanut Butter Chocolate Icebox Cake

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. 🙂

Reeses Peanut Butter Chocolate Icebox Cake slice on a plate

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.

Reeses Peanut Butter Chocolate Icebox Cake decorated on stand

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. 😉

Reeses Peanut Butter Chocolate Icebox Cake on a stand with a slice removed
Slice of Reeses Peanut Butter Chocolate Icebox Cake on plate

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.

Overhead view of Reeses Peanut Butter Chocolate Icebox Cake on a stand
Reeses Peanut Butter Chocolate Icebox Cake slice on a plate with a bite on fork


Read transcript

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Close-up of a slice of Reeses Peanut Butter Chocolate Icebox Cake on a plate
Recipe

Reese’s Peanut Butter Chocolate Icebox Cake

  • Author: Lindsay
  • Prep Time: 6 hours
  • Total Time: 6 hours
  • Yield: 14-16 Slices
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

This Reese’s Peanut Butter Chocolate Icebox Cake is a peanut butter and chocolate lover’s dream. It’s a no bake dessert that’s so easy to make!


Ingredients

MOUSE LAYERS

  • 12 oz cream cheese, room temperature (I use Challenge Cream Cheese)
  • 3/4 cup (155g) sugar
  • 2 tbsp milk
  • 2 1/2 cups 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 milk
  • Two 15.25 oz boxes peanut butter Oreos

CHOCOLATE WHIPPED CREAM

  • 1/2 cup heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 2 tbsp natural unsweetened cocoa powder
  • 67 Mini Reeses, chopped

Instructions

1. Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.
2. To make the mousse, beat the cream cheese and sugar for together in a large mixer bowl until smooth.
3. Add the milk and beat until smooth. Set cream cheese mixture aside and make whipped cream.
4. Whip heavy whipping 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.
5. 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.
6. 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.
7. Add the peanut butter to the bowl with the larger amount of mousse and fold to combine.
8. Add the cocoa to the smaller amount and fold to combine.
9. Pour the milk for the cookie layers into a small bowl. Place a single layer of cookies into the bottom of the pan, dipping each into the milk before adding.
10. Top the cookies with half of the peanut butter mousse and spread into an even layer.
11. Add another layer of cookies on top of the peanut butter mixture, dipping each into the milk before adding.
12. Top the cookies with the chocolate mousse and spread into an even layer.
13. Add another layer of cookies on top of the chocolate mixture, dipping each into the milk before adding.
14. Top the cookies with the remaining peanut butter mousse and spread into an even layer.
15. Refrigerate cake until firm, 4-5 hours. Once firm, remove icebox cake from pan.
16. To make whipped cream for topping, whip heavy whipping 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.
17. Pipe the whipped cream around the top edge of the cake, then drizzle with chocolate sauce. Finish off cake with chopped mini Reeses, if desired.
18. Refrigerate until ready to serve.

Keywords: icebox cake, ice box cake, how to make an icebox cake, no bake dessert, easy summer dessert, icebox cake recipe

Enjoy!

 

Reeses Peanut Butter Chocolate Icebox Cake slice on a plate

Reeses Peanut Butter Chocolate Icebox Cake - an awesome no bake dessert! Layers of peanut butter and chocolate filling, peanut butter Oreos and Reese's on top!

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Recipe rating

50 Comments
  1. Missy Cruz

    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?

  2. Kathy Ochenski

    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.

  3. Lori

    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?

  4. Melody

    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

  5. Loren R

    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?

  6. Sarah

    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.

  7. Sarah

    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!

    1. Lindsay

      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.

    2. Kelly

      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.

  8. Natalie

    I love icebox cakes! This one looks and sounds amazing! Peanut butter and chocolate are a match made in heaven ♥

  9. Mike Orefice

    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?

  10. Birdita

    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?

  11. Michelle

    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 .

  12. Ana

    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.

    1. Lindsay

      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!

      1. Kerri

        Do you have to soak the cookies? Are they soggy afterwards? Will they stay crunch otherwise? 

      2. Lindsay

        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.

  13. Laura @ Laura's Culinary Adventures

    Oh my goodness! This is so decadent! Trying things on is the worse part of cloths shopping!

  14. Jessica @ A Kitchen Addiction

    This has to be one the best icebox cakes I’ve seen! This cake would disappear in no time at our house!

  15. Erin R.

    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.

    1. https://essay-editor.net/blog/category/services/page/3

      This cake is so delicious! I like all your shared recipes. I wish you the best of everything!

  16. Mir

    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…

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12