This easy Icebox Cake is made with chocolate graham crackers, hot fudge sauce, an easy peanut butter cheesecake filling and fresh whipped cream. Ten minutes of prep, no bake, and can be made in advance. Perfect for a crowd! Love cake? Make sure to try this Easy Ice Cream Cake and To Die For Carrot Cake!
This post is sponsored by Challenge Dairy.
With temperatures hovering around the triple digits, I’ve never been more thankful for no bake desserts than I am today.
The kids were asking for some cookies this past week and I was pretty sure that our poor AC unit was going to rebel should I try to heat the house up in any way so I talked them into cake…icebox cake to be exact.
Fortunately, we had some leftover Reese’s from Reece’s birthday party (yep, I do that) and I whipped up this Peanut Butter Icebox Cake in under 10 minutes and popped it in the fridge to chill.
When the kids got home from swim practice, we drizzled on some hot fudge sauce and dove in. Pretty sure we all decided right then and there that icebox cakes are the best way to eat graham crackers.
What Is An Icebox Cake?
Pretty much the easiest dessert you can imagine.
In it’s very simplest form, it’s whipped cream layered with graham crackers. You can layer it as many or as few times as you wish. That being said, that type of icebox cake is preeeety darn boring if you ask me.
There are so many different ways to make an icebox cake but it all comes down to this:
- no bake
The cake is assembled and then popped into the fridge (aka icebox) overnight or for a good eight hours. The moisture from the whipped cream or pudding or whatever you’re using, softens the graham crackers just enough that they start to take on a cake like texture.
What Goes In An Icebox Cake?
There is no limit when it comes to icebox cake. This recipe is a great starting off point but use your imagination! These icebox cakes are SO fun and crazy easy. Get the kids to help!
- Make an icebox cake that uses Oreos instead of graham crackers
- Add fresh fruit to the layers and top the cake with it too
- Use pudding instead of whipped cream
For this cake, I opted for chocolate graham crackers, hot fudge sauce, and a peanut butter cheesecake layer that will knock your socks off. Oh, I forgot to mention the Reese’s I chopped up and threw into the cheesecake layer. Because, why not?
I made my hot fudge sauce and whipped cream because homemade is BEST, every time. If you don’t have time, you can of course use store bought hot fudge sauce and Cool Whip.
I used Challenge Butter and cream cheese for this recipe because they’re the brand I’ve used and trusted for years and years. Made with 100% real cream, it’s my butter of choice. Challenge Cream Cheese for the peanut butter cheesecake layer gives it an ultra creamy texture.
I’ve been using Challenge products my whole life and trust their products. I know the quality is outstanding and use it for all my baking!
Let’s Talk Layers!
This cake is all about the layers. It’s part of what makes it an icebox cake.
- Start with the chocolate graham crackers and then spread on the hot fudge sauce.
- Next comes the creamy peanut butter cheesecake layer that is studded with Reese’s.
- Repeat those first two steps.
- Top the entire cake with freshly whipped cream, chocolate graham cracker crumble and some more Reese’s if you like.
Super easy, super delish!
More No Bake Desserts For Summer
- Chocolate Chip No Bake Cheesecake
- No Bake Lemon Pie
- No Bake S’mores Cheesecake Bars
- The BEST Ambrosia Salad
- No Bake Avalanche Popcorn Treats
How To Make an Icebox Cake
Peanut Butter Icebox Cake
- 18 oz graham crackers enough for three layers - you will need 4 sleeves (1 box plus one sleeve from a second box) chocolate or plain
- 1 1/2 cups hot fudge sauce
Peanut Butter Cheesecake Layer
- 1 1/2 cups heavy whipping cream
- 20 oz Challenge cream cheese, softened softened
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 16 Reese's full size, coarsely chopped
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Graham Cracker Crumble
- 1 cup graham cracker crumbs use leftover graham crackers
- 2 tbsp Challenge unsalted butter melted
- 2 tbsp sugar
- Lay graham crackers in a single layer across the bottom of a 9 x 13 baking dish, breaking apart as necessary.
- Spread half of the hot fudge sauce on top of the graham crackers. Set aside.
- Using a stand mixer or hand mixer, whip heavy cream until stiff peaks form. Set aside.
- In a separate bowl, beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy. Add peanut butter and beat until combined.
- Add powdered sugar and beat until no lumps remain. Beat in vanilla extract.
- Fold in whipped cream. Fold in chopped Reese's.
- Spread half of cheesecake mixture on top of hot fudge sauce.
- Add a layer of graham crackers, remaining half of hot fudge sauce, and remaining cheesecake mixture. Top with another layer of graham crackers.
Whipped Cream Topping
- Using a stand mixer or hand mixer, whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread whipped cream on top of graham crackers.
Graham Cracker Crumble
- Combine graham cracker crumbs, melted butter and sugar in a small bowl. Mix to combine. Sprinkle over the top of the cake.
- Cover and chill for at least 8 hours.
- Top with additional Reese's candy before serving, if desired.
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