Peanut Butter Oreo Icebox Cake

Pull this peanut butter oreo icebox cake out of the fridge after a full overnight chill and you get distinct layers of softened Oreos and a rich peanut butter cream cheese filling that slices clean and holds its shape. Fifteen minutes to put together and the fridge does the rest.

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My husband is obsessed with this recipe. I love having it in the fridge to surprise him with, especially in the summer when I do not want to turn on the oven. It is a 15-minute dessert that looks like you planned ahead.

Most oreo icebox cakes are layers of cookies and whipped cream. This one uses a cream cheese and peanut butter filling, and that changes everything. The cream cheese makes the filling richer and more stable, and that peanut butter flavor against the Oreos is the kind of combination that people come back for seconds on.

If you love no-bake Oreo desserts, my No Bake Oreo Pie is another one that comes together in minutes. And my No Bake Peanut Butter Bars are a freezer staple when that peanut butter and chocolate craving hits.

Key Ingredients

• Cream cheese, softened. This is what makes the filling different from a standard icebox cake. Cream cheese adds richness and a slight tang that cuts through the sweetness, and it makes the filling stable enough to hold its shape when sliced. It must be fully softened before you beat it, or you get lumps that do not come out no matter how long you mix.
• Peanut butter, 1 cup. This amount was tested specifically so the peanut butter flavor comes through clearly without taking over the Oreos. Do not reduce it thinking it will be too strong. It is calibrated.
• Heavy whipping cream, 1 1/2 cups. Beat to stiff peaks before combining with the peanut butter mixture. The whipped cream keeps the filling light rather than dense. Under-whipped cream makes a heavy filling that does not set the way it should.
• Oreo cookies, 1 package. Dipping each cookie in milk before layering is how the Oreos soften and meld into those cake-like layers as the dessert chills. Do not skip the dip.
• Milk for dipping, 1/2 cup. One to two seconds per side. You are coating the cookie so it can soften as it chills, not soaking it through. Over-dipping gives you mushy cookies.

How to Make Peanut Butter Oreo Icebox Cake

Step 1: Prep the pan. Line a standard loaf pan with parchment paper or aluminum foil and leave an overhang on both long sides. That overhang is how you lift the cake out cleanly before slicing. Do not skip it.

Step 2: Beat the whipped cream. Pour 1 1/2 cups of heavy whipping cream into a large bowl and beat until stiff peaks form. You will know it is ready when you lift the beaters and the cream holds its shape without drooping. Set the bowl aside.

Step 3: Make the peanut butter filling. In a separate bowl, beat the softened cream cheese, 1 cup powdered sugar, and 1 cup peanut butter together until completely smooth. If the cream cheese is cold, this is where lumps form and they do not come out. Make sure it is fully softened before you start.

Step 4: Combine the filling. Add the whipped cream to the peanut butter mixture and beat in until fully combined. The finished filling should be light, fluffy, and thick.

Step 5: Layer the Oreos. Pour 1/2 cup of milk into a shallow bowl. Dip each Oreo for one to two seconds per side, then lay them in a single layer on the bottom of the lined loaf pan.

Step 6: Add the filling and repeat. Spread about 1/3 of the peanut butter filling evenly over the cookies. Repeat with another layer of dipped Oreos and another 1/3 of the filling. Finish with a final Oreo layer and the remaining filling spread evenly on top.

Step 7: Freeze and serve. Place the pan in the freezer for at least 4 hours to set. When ready to serve, use the parchment overhang to lift the cake out onto a cutting board, top with crushed Oreos, chocolate sauce, or chopped peanuts, and slice.

How to Store It

Fridge: After the initial freeze-to-set, cover the pan tightly and keep it in the fridge. The Oreo layers continue to soften over time, which is good for the first day or two.

Freezer: Wrap the cake tightly in plastic wrap and store in the freezer. Thaw individual slices in the fridge before serving.

More No-Bake Desserts

• No Bake Oreo Pie
• No Bake Peanut Butter Bars
• Oreo Dirt Cake
• Chocolate Lasagna
• No Bake Peanut Butter Chocolate Chip Pie
• Peanut Butter Oreo Icebox Cake

5 from 2 votes

No Bake Peanut Butter Oreo Icebox Cake

Author — Jennifer Fishkind

Serves — 10

This peanut butter oreo icebox cake layers milk-dipped Oreos with a rich cream cheese peanut butter filling. No bake, make it the night before, and it comes out of the pan in clean layers.

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Prep Time 15 minutes mins

Chill 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Ingredients

 

• ▢ 1½ cups whipping cream
• ▢ 8 oz cream cheese softened
• ▢ 1 cup powdered sugar
• ▢ 1 cup peanut butter
• ▢ 1 package Oreo cookies
• ▢ ½ cup milk

Instructions

 

• Line a loaf pan with parchment paper or aluminum foil, leaving an overhang on each side. 
• Beat the whipping cream until stiff peaks form.
  1½ cups whipping cream
• In a separate bowl beat the cream cheese, powdered sugar, and peanut butter until smooth.
  8 oz cream cheese, 1 cup powdered sugar, 1 cup peanut butter
• Beat in the whipping cream. 
• To assemble the cake, dip each Oreo in milk first. Place a layer of Oreo cookies into the bottom of the pan, then spread about 1/3 of the butter (about 1 cup) on top. Repeat with a layer of Oreos dipped in milk, followed by about 1/3 of the batter. Repeat with another layer of Oreos & the rest of the peanut butter filling.
  1 package Oreo cookies
• Place in the freezer to set for 4 hours. Top with crushed Oreos, chocolate sauce, peanuts, or whatever toppings you prefer. 
  ½ cup milk

Jenn’s Notes

Storage:

Once the cake has set in the freezer, move it to the refrigerator, covered tightly. The Oreo layers will continue to soften as it sits, which is actually a good thing — the texture just gets better over the first day or two.

For longer storage, wrap the cake tightly in plastic wrap and keep it in the freezer. When you’re ready to serve, just move individual slices to the fridge and let them thaw before eating.

Tips:

• Don’t skip softening the cream cheese. If you forgot to pull it out ahead of time, cut it into chunks and let it sit for about 20 minutes. It’s the fastest way to get it to room temperature without standing around waiting for a full hour.
• A quick freeze before slicing makes all the difference. If the cake has been in the refrigerator overnight, pop it in the freezer for 15 to 20 minutes before you cut into it. That brief chill is what gives you clean, picture-perfect slices that hold their shape on the plate.
• Hold the Oreo topping until the very last minute. Add it too early and it softens into the filling and loses its crunch entirely. Wait until you’re ready to cut and serve, then add it right before it hits the table.
• The parchment overhang is non-negotiable. It is the only way to lift the cake cleanly out of the loaf pan. Leave it out and you’re not slicing a cake anymore, you’re scooping dessert straight from the pan.

Nutrition Info

Calories: 619kcal | Carbohydrates: 51g | Protein: 11g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 75mg | Sodium: 418mg | Potassium: 339mg | Fiber: 2g | Sugar: 34g | Vitamin A: 850IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 4.5mg

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