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+ servings

Reese's Peanut Butter Icebox Cake

An easy no-bake icebox cake made up of layers of peanut butter cream filling, chocolate wafers and Reese's Peanut Butter Cups.


For the cake:

  • 8 ounces cream cheese , at room temperature (1 package, 226 grams)
  • ½ cup creamy peanut butter (135 grams)
  • 1 cup powdered sugar , sifted (227 grams)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream (250 ml)
  • Approximately 40 chocolate wafer cookies
  • 2 cups Reese's Peanut Butter Cups , cut into fourths

For the whipped cream:

  • 1 ½ cup heavy whipping cream (375 ml)
  • cup powdered sugar (40 grams)
  • 1 teaspoon vanilla extract

For the chocolate glaze:

  • ¾ cup bittersweet or semisweet chocolate , chopped (4 oz, 113 grams)
  • 2 tablespoons milk or cream
  • 2 tablespoons unsalted butter


  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the cream cheese, peanut butter, powdered sugar and vanilla on medium high speed until smooth. Beat on high for an additional 1-2 minutes until light and fluffy.
  • Either transfer mixture to a separate bowl and clean mixer bowl or with a second mixer bowl, beat the heavy cream to soft peaks. Use a spatula to fold cream cheese mixture into whipped cream in 2 additions, mixing only until smooth.
  • To assemble the icebox cake, line an 8-inch cake pan (see Note) with plastic wrap. Place a layer of chocolate wafer cookies on the bottom. Spread 1/3 of the peanut butter cream cheese mixture on top. Scatter 1 cup of chopped peanut butter cups on top (about 10 whole cups). Top with another layer of chocolate wafer cookies. Continue layering until there are 3 layers of cookies, filling, and peanut butter cups. Cover with plastic wrap and place in fridge overnight.
  • The next day, prepare the whipped cream. Beat the heavy cream to soft peaks. Add the powdered sugar and vanilla and beat to medium peaks, just another minute more.
  • Invert the icebox cake onto a plate or cake stand. Remove pan and plastic wrap. Cover cake with whipped cream and chill while you prepare the chocolate glaze.
  • Put the chopped chocolate, milk or cream and butter in a large bowl set over a pot of simmering water. Let melt, stirring frequently until just barely smooth. Do not over cook. Remove from heat and let cool to room temperature.
  • Remove cake from fridge and pour chocolate glaze over the top. Top with remaining chopped Reese's Peanut Butter Cups. Chill until ready to serve. Icebox cake with keep in the fridge for several days.
Note: You can also assemble the cake in a 9x5-inch  loaf pan or 9-inch springform pan. The height of the cake will vary depending on the type of pan you use. You may also end up with fewer/more than 3 layers. My results were with an 8-inch round cake pan.


Sodium: 142mg, Calcium: 67mg, Vitamin C: 1mg, Vitamin A: 1046IU, Sugar: 20g, Fiber: 2g, Potassium: 208mg, Cholesterol: 95mg, Calories: 449kcal, Saturated Fat: 20g, Fat: 37g, Protein: 6g, Carbohydrates: 25g, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.