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Easy No-Bake Peanut Butter Oreo Icebox Cake

no-bake peanut butter Oreo icebox cake - featured image
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A cozy no-bake dessert featuring layers of peanut butter mousse and crushed Oreos, topped with whipped cream and a drizzle of melted peanut butter. Perfect for summer heat or lazy Sundays, this crowd-pleaser requires no oven and simple ingredients.

Ingredients

Scale
  • 2 cups heavy cream, cold
  • 1 cup creamy peanut butter (no-stir variety like Jif or Skippy)
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 (14.3 ounce) packages Oreo cookies (about 72 cookies total)
  • 1/4 cup creamy peanut butter, melted (for drizzling)
  • 1 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Crushed Oreos for garnish (about 4 cookies)
  • Peanut butter chips (optional, for garnish)

Instructions

  1. Make the peanut butter mousse: In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add 1 cup peanut butter and beat until fully combined. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat until incorporated, scraping down sides.
  2. In a separate clean bowl, beat 2 cups cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  3. Gently fold the whipped cream into the peanut butter mixture using a spatula until no white streaks remain. The mixture should be light and airy.
  4. Crush about 60 Oreos in a large ziploc bag using a rolling pin until they are gravel-sized pieces. Reserve 12 cookies for topping and garnish.
  5. Layer the cake: Spread one-third of the peanut butter mousse evenly in the bottom of a 9×13 inch dish. Sprinkle half of the crushed Oreos over the mousse and press down gently.
  6. Repeat with another third of the mousse, then the remaining crushed Oreos. Finish with the final third of mousse, spreading evenly to the edges.
  7. Make the whipped cream topping: In a clean bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Spread evenly over the top of the cake.
  8. Garnish: Crush the remaining 4 Oreos and sprinkle over the whipped cream. Drizzle melted peanut butter in a zigzag pattern. Add peanut butter chips if desired.
  9. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The longer it chills, the better the texture.

Notes

Make sure cream cheese is truly softened to avoid lumps. Don’t overwhip the cream. Press crushed Oreos gently into mousse to prevent layers from sliding. Use a hot knife for clean slices. Chilling overnight is non-negotiable for best texture. The cake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

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

Find it online: https://twinkletaste.com/easy-no-bake-peanut-butter-oreo-icebox-cake/