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Quick No-Bake Peanut Butter Oreo Icebox Cake (Easy Dessert)

no-bake peanut butter oreo icebox cake - featured image
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A quick and easy no-bake dessert featuring layers of crushed Oreos, creamy peanut butter filling, and whipped cream. Perfect for last-minute guests or weeknight cravings, this icebox cake requires only 20 minutes of active prep time and delivers a crowd-pleasing treat that tastes like you spent hours on it.

Ingredients

Scale
  • 1 package (14.3 oz / 405 g) regular Oreo cookies (not Double Stuf)
  • 1/2 cup (1 stick / 113 g) unsalted butter, melted
  • 8 oz (226 g) cream cheese, softened to room temperature
  • 1 cup (240 ml) creamy peanut butter (e.g., Skippy or Jif)
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract (pure preferred)
  • 2 cups (480 ml) heavy whipping cream (or 1 tub (8 oz) Cool Whip, thawed)
  • Optional: 1/2 cup (90 g) semi-sweet chocolate chips, melted (for drizzling)
  • Optional: 1/4 cup (40 g) chopped peanuts (for topping)

Instructions

  1. Crush the Oreos: Place the entire package of Oreos (cream filling and all) into a food processor. Pulse until you have coarse crumbs—some small chunks are fine. Set aside 1/4 cup of crumbs for topping later.
  2. Make the crust: In a medium bowl, combine the crushed Oreos (minus the reserved 1/4 cup) with the melted butter. Stir until all the crumbs are moistened. Press this mixture firmly into the bottom of a 9×9-inch dish. Use the bottom of a measuring cup to press it down evenly. Place in the fridge while you make the filling.
  3. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  4. Add the peanut butter: Add the peanut butter, powdered sugar, and vanilla extract to the cream cheese. Beat on medium speed until everything is combined and smooth. It should be thick and spreadable. Set aside.
  5. Whip the cream: In a separate large bowl (chilled if possible), pour the heavy whipping cream. Beat on high speed until stiff peaks form—when you lift the beaters, the cream should stand up straight. Don’t overbeat. This takes about 3-4 minutes with a hand mixer.
  6. Fold it together: Gently fold the whipped cream into the peanut butter mixture. Use a spatula and a gentle hand—fold until no white streaks remain. Don’t stir vigorously, or you’ll deflate the cream. The mixture should be light and fluffy.
  7. Layer the filling: Spread half of the peanut butter cream mixture evenly over the Oreo crust. Smooth it out with the spatula.
  8. Add another Oreo layer: Sprinkle half of the reserved 1/4 cup of Oreo crumbs over the first cream layer.
  9. Top it off: Spread the remaining peanut butter cream mixture over the top. Smooth it out evenly. Sprinkle the rest of the reserved Oreo crumbs on top.
  10. Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The longer it chills, the better the layers set.
  11. Serve: When ready to serve, drizzle with melted chocolate and sprinkle chopped peanuts if using. Slice into squares and enjoy cold.

Notes

For best results, chill overnight. Use processed peanut butter (not natural) for smoothest texture. If using Cool Whip instead of homemade whipped cream, ensure it is fully thawed before folding. The cake keeps well in the refrigerator for up to 5 days and can be frozen for up to 3 months.

Nutrition

Keywords: no-bake dessert, icebox cake, peanut butter, Oreo, easy dessert, last-minute dessert, potluck dessert, no-bake cake

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