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
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Directions

Step 1 –Lay 1/3 of the graham crackers in a single layer across the bottom of a 9×13-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.

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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.