Print

No-Bake Peanut Butter Icebox Cake: Easy Labor Day Dessert

no-bake peanut butter icebox cake - featured image
Print Recipe

This no-bake peanut butter icebox cake is a creamy, rich dessert that requires no oven time. Layers of chocolate graham crackers and a light peanut butter filling are topped with a glossy chocolate ganache, making it the perfect stress-free treat for summer gatherings.

Ingredients

Scale
  • 2 cups heavy whipping cream
  • 16 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 box (about 14 ounces) chocolate graham crackers (about 24 full sheets)
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream (for ganache)
  • Crushed peanuts (optional, for garnish)
  • Flaky sea salt (optional, for garnish)
  • Chocolate shavings (optional, for garnish)

Instructions

  1. Whip the cream: Pour the 2 cups of cold heavy cream into a chilled mixing bowl. Beat on medium-high speed until soft peaks form, about 3 to 4 minutes. Set aside in the fridge.
  2. Make the peanut butter filling: In another large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the peanut butter and beat until combined. Add the powdered sugar and vanilla extract and beat until smooth. Scrape down the sides of the bowl.
  3. Fold in the whipped cream: Add about one-third of the whipped cream to the peanut butter mixture and fold gently. Add the remaining whipped cream and fold until no white streaks remain.
  4. Layer the cake: Spread a thin layer of the peanut butter filling on the bottom of a 9×13-inch dish. Arrange a single layer of chocolate graham crackers on top, breaking pieces as needed. Spread about one-third of the remaining filling evenly over the crackers. Repeat layers (crackers, filling, crackers, filling) until you have three layers of crackers and three layers of filling, ending with a layer of filling on top.
  5. Make the ganache: Place the chocolate chips in a heatproof bowl. Heat the ½ cup of heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour the hot cream over the chocolate chips and let it sit for 2 minutes. Whisk gently until smooth and glossy. Let cool for about 5 minutes, then pour over the top layer of the cake and spread evenly.
  6. Chill the cake: Cover the dish with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight.
  7. Garnish and serve: Before serving, sprinkle crushed peanuts and flaky sea salt on top if desired. Cut into squares with a sharp knife, wiping the blade clean between cuts. Serve cold.

Notes

Chill the mixing bowl and beaters in the freezer for about 10 minutes before whipping the cream for better results. Let the cream cheese sit at room temperature for 30 minutes before starting. Do not over-whip the cream. Let the ganache cool for 5 minutes before pouring to avoid melting the filling. The cake tastes even better after 24 hours in the fridge. For easy transport, assemble in a disposable aluminum pan.

Nutrition

Keywords: no-bake dessert, peanut butter icebox cake, Labor Day dessert, easy dessert, chocolate peanut butter cake

Find it online: https://lindabake.com/no-bake-peanut-butter-icebox-cake-easy-labor-day-dessert/