No Bake Peanut Butter Oreo Icebox Cake
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.
Servings: 10 slices
Calories: 619kcal
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
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
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
