When you first bite this decadent, no-bake Reese’s Peanut Butter Chocolate Icebox Cake, get ready to swoon! Peanut butter cookies are sandwiched between fluffy mounds of creamy whipped chocolate, and peanut butter mousse tops them off. The cake is then topped with mini Reese’s cups drizzled with chocolate syrup.

slice of cake, Reese’s Peanut Butter Chocolate Icebox Cake

This Reese’s Peanut Butter Chocolate Icebox Cake is the perfect no-bake layered dessert. It is ideal for those who can’t resist the delicious chocolate and peanut butter duo. It’s a make-ahead dessert that requires some fridge time to firm up. It becomes a show-stopping dessert perfect for potlucks, parties, BBQs, and more. It’s easy to make. It’s even freezer-friendly, so you can always have one ready to enjoy whenever the occasion demands!

slice of Reese’s Peanut Butter Chocolate Icebox Cake

Ingredients Needed

For The Mousse Layer
Cream Cheese: Set it out to soften at room temperature. This will help it mix easily and without clumps.
Sugar – use white granulated.
Milk – to help with mixing the mousse.
Heavy Whipping Cream – to help thicken the mousse.
Vanilla Extract – to flavor the mousse.
Powdered Sugar – to help sweeten the mousse.
Peanut Butter – use smooth or crunchy. The peanut butter will flavor one part of the mousse mixture.
Natural Unsweetened Cocoa Powder – the chocolate will flavor the other part of the mousse mixture.

For The Cookie Layers
Milk – for dunking the cookies in to help them soften.
Peanut Butter Oreo’s: You’ll need two 15.25-oz boxes to help divide and create the cake’s layers.

For The Chocolate Whipped Cream.
Heavy Whipping Cream – cold to help keep the texture firm as it is being whipped.
Powdered Sugar – to sweeten the whipped cream.
Natural Unsweetened Cocoa Powder – to lightly flavor the whipped cream.

For The Garnishes
Chopped Mini Reese’s Cups
Chocolate Syrup

How To Make Reese’s Peanut Butter Chocolate Icebox Cake

Note: This is a summary of the steps. For the full instructions, see the recipe card below.

STEP 1: Prepare a 9-inch spring form pan. Line the sides with parchment paper that sticks about an inch above the sides of the pan. This will help you lift the cake out later. Set the pan aside.
STEP 2: Make the mousse base by following the instructions listed in the recipe card. Divide the mousse between two bowls. You will want twice the amount in one bowl as the other. You should have 2 1/3 cups in one bowl and the rest in the other.
STEP 3: Add the peanut butter to the bowl with the more significant mousse. Fold it in to combine.
Add the cocoa to the smaller amount and fold it in to combine.
STEP 4: Start assembling the icebox cake. Place a single layer of cookies dunked in milk in the bottom of the prepared pan. Spread half of the peanut butter mousse on top.
STEP 5: Add a layer of dunked cookies on top of the peanut butter mousse. Spread them with the chocolate mousse.
STEP 6: Add a layer of dunked cookies to the chocolate mousse layer. Spread the cookies with the remaining peanut butter mousse.
STEP 7: Refrigerate the icebox cake for at least 4-5 hours, preferably overnight.
STEP 8: Once firm, lift the icebox cake from the pan. Use the overlapped parchment paper to carefully lift out the cake.
STEP 9: Make the chocolate whipped topping. Add it to a piping bag. Decorate the top of the cake. Drizzle on the chocolate sauce and garnish with the chopped mini Reese’s cups. Refrigerate until ready to slice and serve.

What Is An Icebox Cake?

An icebox cake is typically a no-bake dessert that includes layered ingredients that form a cake. The ingredients of an icebox cake will contain some that should be refrigerated. These include ice cream, cream cheese, sour cream, whipped cream, pudding, jello, fruit, and more. The refrigeration process keeps the ingredients fresh and helps the cake set and form.

top layer Reese’s Peanut Butter Chocolate Icebox Cake

Why Do I Need To Dunk The Cookies In Milk?

Dunking the peanut butter Oreo’s in milk will help soften the cookies. This will make them easy to cut into and eat once the icebox cake is ready to serve.

Ingredient Variations

You can swap out the Oreo peanut butter cookies for Nutter Butter cookies.
Add the chopped Reese’s peanut butter cups. Then garnish the top with either chocolate shavings, crumbled Oreo’s, or finely chopped peanuts.
Instead of drizzling with chocolate syrup, drizzle with warmed peanut butter you’ve microwaved.

How Do I Assemble The Icebox Cake?

There are three layers that you will assemble. Here’s how:

Layer the milk-dunked Oreo’s in the bottom of the prepared pan. Spread half of the peanut butter mousse mixture over the top.
Add another layer of the milk-dunked Oreo’s on top of that and spread them with the chocolate mousse.
Add the third layer of milk-dunked Oreo’s on top of the chocolate mousse. Spread the Oreo’s with the remaining peanut butter mousse.
Refrigerate the cake until firm, at least 4-5 hours or overnight.
Once firm, remove the icebox cake from the pan. Decorate the top with the chocolate whipped cream topping, drizzled chocolate sauce,, and chopped mini Reese’s cups. Refrigerate until ready to slice and serve.

Variation For Serving

Rectangular Pan: You can make this icebox cake in a deep 9 x 13 baking dish. Using a spring form pan is not necessary. You don’t need to worry about removing it from the dish. This is an excellent idea if you’re taking it to a potluck.
Loaf Pans: This recipe will make enough to fill 2 loaf pans. Be sure to line the loaf pans with parchment paper with overhang. This way, you can easily lift the cake out once it’s chilled and set. This is an excellent idea if you want to serve one cake now and freeze one for later.

Storage

Store, covered, in the refrigerator for 3-4 days. To freeze, cover tightly in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.

More Layered Icebox Dessert Recipes

Peanut Butter Chocolate Lasagna
Strawberry Icebox Cake
No-Bake Banana Split Cake
Candy Cane Lush
No-Bake Oreo Cookie Delight
Creamy Peanut Butter Cheesecake
Peanut Butter Cup Cheesecake

14-16 servings

Reese’s Peanut Butter Chocolate Icebox Cake

Prep Time: 6 hours

Total Time: 6 hours

The no-bake Reese’s Peanut Butter Chocolate Icebox Cake has layers of peanut butter cookies sandwiched between fluffy mounds of creamy whipped chocolate and peanut butter mousse. It is then topped with mini Reese's cups drizzled with chocolate syrup.

Ingredients

Mousse Layers:
12 ounces cream cheese, room temperature
¾ cup sugar
2 tablespoons milk
2 ½ cups heavy whipping cream, cold
1 teaspoon vanilla extract
1 ¼ cups powdered sugar
½ cup peanut butter
2 tablespoons natural unsweetened cocoa powder
Cookie Layers:
½ cup milk
Two 15.25 ounces boxes peanut butter Oreos
Chocolate Whipped Cream:
½ cup heavy whipping cream, cold
2 tablespoons powdered sugar
2 tablespoons natural unsweetened cocoa powder
6-7 Mini Reese's Peanut Butter Cups, chopped

Instructions

1. Gather all of the ingredients.

2. Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the pan's bottom.

3. To make the mousse, beat the cream cheese and sugar in a large bowl until smooth.

4. Add the milk and beat until smooth. Set the cream cheese mixture aside and make whipped cream.

5. Whip heavy whipping cream on high with a mixer until it thickens. Add vanilla extract and powdered sugar and whip on high until stiff peaks form.

6. Carefully fold ⅓ of the whipped cream into the cream cheese mixture until combined. Add the remaining whipped cream and fold mixtures together until well combined.

7. Divide the mousse into two bowls. You will want twice the amount in one bowl as the other. You should have two ⅓ cups in one bowl and the rest in the other.

8. Add the peanut butter to the bowl with the more significant amount of mousse and fold to combine. Add the cocoa to the smaller amount and fold to combine.

9. Pour the milk for the cookie layers into a small bowl. Place a single layer of cookies in the bottom of the pan, dipping each one into the milk before adding it.

10. Top the cookies with half the peanut mousse and spread into an even layer.

11. Add another layer of cookies to the peanut butter mixture, dipping into the milk before adding.

12. Top the cookies with the chocolate mousse and spread them into an even layer.

13. Add another layer of cookies to the chocolate mixture, dipping each into the milk before adding.

14. Top the cookies with the remaining peanut butter mousse and spread into an even layer.

15. Refrigerate cake until firm, 4-5 hours. Once firm, remove the icebox cake from the pan.

16. To make whipped cream for topping, whip heavy whipping cream on high until it thickens. Add the powdered sugar and cocoa powder and whip on high until stiff peaks form.

17. Pipe the whipped cream around the top edge of the cake, then drizzle with chocolate sauce. If desired, top the cake with chopped mini Reeses Peanut Butter Cups.

18. Refrigerate until ready to serve.

Notes

For The Garnishes:

Chopped Mini Reese's Cups

Chocolate Syrup

Ingredient Variations

You can swap out the Oreo peanut butter cookies for Nutter Butter cookies.
In addition to the chopped Reese's peanut butter cups, garnish the top with either chocolate shavings, crumbled Oreos, or finely chopped peanuts.
Instead of drizzling with chocolate syrup, drizzle with warmed peanut butter you've microwaved.