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Creamy No-Bake Oreo Peanut Butter Icebox Cake

no bake Oreo peanut butter icebox cake - featured image

A quick and easy no-bake dessert featuring layers of crushed Oreos and whipped peanut butter cream, chilled to perfection for a creamy, crunchy treat.

Ingredients

Scale
  • 36 whole Oreo cookies (about 3 sleeves), crushed
  • 1 cup (250 grams) creamy peanut butter
  • 2 cups (480 ml) cold heavy whipping cream
  • 3/4 cup (90 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Roughly crush about 30 Oreos into chunks, leaving some larger pieces. Set aside 6 whole Oreos for garnish if desired.
  2. Pour 2 cups (480 ml) of cold heavy whipping cream into a chilled bowl and beat on medium-high speed until soft peaks form, about 3-4 minutes. Avoid overbeating.
  3. In a separate bowl, combine 1 cup (250 g) creamy peanut butter, 3/4 cup (90 g) powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Mix until smooth.
  4. Gently fold the whipped cream into the peanut butter mixture in thirds using a spatula, keeping the mixture light and airy.
  5. Spread a thin layer of peanut butter cream on the bottom of a 9×13 inch (23×33 cm) dish. Add a layer of Oreo chunks evenly over the cream.
  6. Repeat layering cream and Oreos until all are used, finishing with a thick layer of cream on top.
  7. Cover the cake tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  8. Before serving, garnish with reserved whole Oreos or crushed cookie crumbs. Slice with a sharp knife, wiping between cuts for clean slices.

Notes

Chill mixing bowl and beaters ahead for better whipped cream texture. Do not overbeat cream to avoid graininess. Fold whipped cream gently to keep mixture airy. Chill cake at least 4 hours or overnight for best texture. Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts.

Nutrition

Keywords: no-bake, Oreo, peanut butter, icebox cake, easy dessert, creamy, quick dessert, layered cake