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Summer’s Best No-Bake Peanut Butter Oreo Icebox Cake

no-bake peanut butter oreo icebox cake - featured image
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A creamy, crunchy, ridiculously indulgent no-bake dessert made with layers of peanut butter mousse and Oreo cookies, topped with a chocolate-peanut butter glaze. Perfect for hot summer days when you want something impressive without turning on the oven.

Ingredients

Scale
  • 2 cups heavy whipping cream (cold)
  • 1 cup creamy peanut butter (e.g., Skippy or Jif)
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1 (14.3 oz) package Oreo cookies (regular, not Double Stuf)
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup creamy peanut butter
  • 1/4 cup heavy cream
  • Crushed Oreo cookies (optional garnish)
  • Chopped peanuts (optional garnish)
  • Flaky sea salt (optional garnish)

Instructions

  1. Make the Peanut Butter Mousse: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the peanut butter and beat until combined. Add the powdered sugar, vanilla extract, and salt, and beat until smooth. Set aside.
  2. Whip the Cream: In a separate large bowl, pour in the cold heavy whipping cream. Beat on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to over-whip.
  3. Fold It Together: Take about a third of the whipped cream and fold it into the peanut butter mixture to lighten it up. Once mostly combined, add the rest of the whipped cream and fold until you have a smooth, uniform mousse.
  4. Layer the Cake: Spread a thin, even layer of the mousse (about 1/2 cup) on the bottom of a 9×13-inch dish. Arrange a single layer of Oreo cookies on top (about 16-18 cookies).
  5. Keep Layering: Spread about 1 1/2 cups of the mousse over the cookies. Add another layer of Oreos. Repeat until you’ve used all the mousse and cookies, ending with a layer of mousse on top (about 3 layers of cookies and 4 layers of mousse).
  6. Chill the Cake: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is better.
  7. Make the Glaze: About 30 minutes before serving, combine the chocolate chips, 1/4 cup peanut butter, and 1/4 cup heavy cream in a small saucepan over low heat. Stir constantly until melted and smooth. Remove from heat and let cool for 5-10 minutes.
  8. Finish and Serve: Pour the glaze over the top of the chilled cake, spreading evenly. Sprinkle with crushed Oreos, chopped peanuts, and flaky sea salt if desired. Let sit for 10 minutes, then slice and serve.

Notes

For best results, chill overnight. Use regular Oreos, not Double Stuf. If mousse seems too soft, refrigerate for 15-20 minutes before layering. Slice with a sharp knife wiped clean between cuts for neat layers.

Nutrition

Keywords: no-bake dessert, icebox cake, peanut butter, Oreo, summer dessert, easy dessert, potluck dessert

Find it online: https://sparklespoon.com/summers-best-no-bake-peanut-butter-oreo-icebox-cake/