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Creamy No-Bake Peanut Butter Icebox Cake (Easy 10-Min Recipe)

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A quick and easy no-bake dessert with layers of graham crackers and a creamy peanut butter filling. Perfect for last-minute gatherings, potlucks, or weeknight cravings.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup creamy peanut butter (e.g., Skippy or Jif)
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract (pure vanilla preferred)
  • 1 ½ cups heavy whipping cream, cold
  • Pinch of salt
  • 1 box (about 14 ounces) graham crackers (about 24 full sheets)
  • ¼ cup heavy whipping cream (for topping, optional)
  • 2 tablespoons chocolate shavings (for topping, optional)
  • ¼ cup chopped peanuts (for topping, optional)
  • Drizzle of melted peanut butter (for topping, optional)

Instructions

  1. Line a 9×5 inch loaf pan with plastic wrap or parchment paper, leaving about 2 inches of overhang on the long sides. Set aside.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the peanut butter and beat until fully combined, scraping down the sides as needed, about 30 seconds. Add the sifted powdered sugar, vanilla extract, and pinch of salt. Beat on low speed until incorporated, then increase to medium and beat for another 30 seconds until smooth.
  3. In a separate medium bowl, pour the cold heavy whipping cream. Using clean beaters, whip the cream on medium-high speed until stiff peaks form, about 2-3 minutes.
  4. Take about a third of the whipped cream and stir it into the peanut butter mixture to lighten it. Then gently fold in the remaining whipped cream using a spatula until no white streaks remain and the mixture is light and fluffy.
  5. Spread a thin layer of the peanut butter filling (about ½ cup) evenly across the bottom of the prepared pan. Place a single layer of graham crackers on top, breaking pieces as needed to fit (about 4 full sheets per layer).
  6. Spread about ¾ cup of the filling over the graham crackers, smoothing it evenly to the edges. Repeat the graham cracker layer, then another layer of filling. Continue until all filling is used, ending with a layer of filling on top (about 4 layers of graham crackers and 5 layers of filling).
  7. Smooth the top layer evenly with a spatula.
  8. Fold the plastic wrap overhang over the top of the cake, then cover the entire pan with another piece of plastic wrap. Refrigerate for at least 6 hours, but overnight is better.
  9. When ready to serve, lift the cake out of the pan using the plastic wrap overhang. Peel back the wrap, then invert the cake onto a serving plate. Add toppings as desired (whipped cream, chocolate shavings, chopped peanuts, melted peanut butter). Slice with a sharp knife, wiping clean between cuts.

Notes

Make sure cream cheese is truly softened (leave on counter for at least 1 hour). Use commercial peanut butter (like Skippy or Jif) for best texture. Do not skip sifting powdered sugar. Fold whipped cream gently to avoid deflating. Chill for at least 6 hours, preferably overnight. For clean slices, use a sharp knife wiped clean between cuts. Can be made up to 2 days ahead. Freezes well for up to 3 months.

Nutrition

Keywords: no-bake, peanut butter, icebox cake, graham cracker, easy dessert, creamy, 10-minute recipe

Find it online: https://morselora.com/creamy-no-bake-peanut-butter-icebox-cake-easy-10-min-recipe/