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Easy No-Bake Reese’s Peanut Butter Cup Icebox Cake Recipe

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This Easy No-Bake Reese’s Peanut Butter Cup Icebox Cake is a rich, creamy, and indulgent dessert made with layers of chocolate wafer cookies, a silky peanut butter filling, and plenty of chopped Reese’s cups. No oven required, and the fridge does all the work for a stress-free, crowd-pleasing treat.

Ingredients

Scale
  • 1 box (about 9 oz) Nabisco Famous Chocolate Wafers
  • 8 oz cream cheese, softened to room temperature
  • 1 cup creamy peanut butter (e.g., Jif or Skippy)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 oz thawed whipped topping (e.g., Cool Whip)
  • 10–12 oz Reese’s Peanut Butter Cups, chopped (miniature or full-size)
  • ¼ cup chocolate ganache or syrup (for drizzling)

Instructions

  1. Make the Peanut Butter Filling: In a large mixing bowl, beat 8 ounces of softened cream cheese with a hand mixer until completely smooth, about 2 minutes. Add 1 cup of creamy peanut butter and beat until fully combined. Scrape down the sides of the bowl. Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, then beat on low until the sugar is incorporated. Increase speed and beat for another minute until the mixture is light and fluffy.
  2. Fold in the Whipped Topping: Gently fold in 8 ounces of thawed whipped topping using a rubber spatula. Don’t overmix—you want the filling to stay airy. Stop as soon as you don’t see any white streaks. Set the bowl aside.
  3. Prepare the Pan: Line the bottom of your 9-inch springform pan with a round of parchment paper. This isn’t strictly necessary, but it makes sliding the first slice out so much easier.
  4. Layer the Cookies: Arrange a single layer of chocolate wafer cookies on the bottom of the pan. Break a few cookies to fill in the gaps—you want as much surface covered as possible. Don’t stress about perfection; the filling will hold everything together.
  5. Add the First Filling Layer: Spread about one-third of the peanut butter filling evenly over the cookies. Use an offset spatula or the back of a spoon to get it smooth. Sprinkle a generous handful of chopped Reese’s cups over the filling.
  6. Repeat the Layers: Add another layer of cookies, another third of the filling, and more chopped peanut butter cups. Repeat one more time, ending with the last of the filling on top. You should have three layers of cookies and three layers of filling.
  7. Top with Ganache and Cups: Drizzle about ¼ cup of chocolate ganache or syrup over the top layer. Sprinkle the remaining chopped Reese’s cups over the top. If you want it extra fancy, add a few whole mini cups in the center.
  8. Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is better. The cookies need time to soften, and the flavors need time to meld. I’ve made the mistake of rushing this step—the cake won’t slice cleanly if you skip the full chill time.
  9. Serve: Run a thin knife around the edge of the pan before releasing the springform. Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Serve cold.

Notes

For best results, chill overnight. Let the cake sit at room temperature for 5 minutes before slicing for cleaner cuts. Chop peanut butter cups while cold for neat pieces. Soften cream cheese properly to avoid lumps.

Nutrition

Keywords: no-bake dessert, icebox cake, peanut butter, Reese's, chocolate, easy dessert, summer dessert, make-ahead dessert

Find it online: https://emmaoven.com/easy-no-bake-reeses-peanut-butter-cup-icebox-cake-recipe/