Description
A rich, fudgy, and peanut-buttery no-bake dessert that requires zero oven time. This easy summer treat involves layering chocolate wafers with a creamy peanut butter filling and a chocolate ganache topping, then chilling overnight for a cake-like texture.
Ingredients
Scale
- 40–50 chocolate wafers (thin, crisp cookies like Nabisco Chocolate Wafers)
- 1 cup dark chocolate chips (for filling)
- 2 cups heavy whipping cream (cold)
- 8 ounces full-fat brick cream cheese (softened)
- 1/2 cup smooth peanut butter
- 1 can (14 oz / 397g) concentrated milk (sweetened condensed milk substitute, thick caramel-like consistency)
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (for ganache)
- 1 cup dark chocolate chips (for ganache)
- Pinch of sea salt
- Crushed peanuts (optional, for garnish)
Instructions
- Let cream cheese sit at room temperature for 30 minutes to soften. Chill heavy cream and mixing bowl if kitchen is warm.
- In a large bowl, beat softened cream cheese until smooth. Add peanut butter and concentrated milk; mix until fully combined and smooth.
- Add vanilla extract and mix briefly.
- In a separate cold bowl, whip heavy cream on high speed until stiff peaks form (about 2-3 minutes).
- Lighten the peanut butter mixture by stirring in one-third of the whipped cream. Gently fold in the remaining whipped cream using a spatula until light and airy. Do not overmix.
- Melt 1 cup of dark chocolate chips for dipping cookies (optional but recommended).
- Line the bottom of a 9×13 inch baking dish with a single layer of chocolate wafers (dipped in melted chocolate or dry).
- Spread half of the peanut butter cream mixture over the cookies.
- Add a second layer of chocolate wafers on top.
- Spread the remaining peanut butter cream mixture over the top layer of cookies. Press down gently to smooth.
- For the ganache, heat 1/2 cup heavy cream in a saucepan until it just starts to simmer. Pour over 1 cup of dark chocolate chips in a bowl.
- Let sit for 5 minutes, then stir gently from center outward until glossy and smooth. Add a pinch of sea salt.
- Let ganache cool for 10-15 minutes until pourable but not hot.
- Pour ganache over the cake and spread evenly to the edges. Sprinkle with crushed peanuts if desired.
- Refrigerate for at least 8 hours or overnight until cookies have softened and cake is set.
- Slice with a sharp knife and serve cold.
Notes
Ensure heavy cream is ice cold for proper whipping. Use thin chocolate wafers, not thick cookies like biscotti or Oreos, as they need to soften. Do not freeze this cake as the texture of the cookies will become mushy upon thawing. Store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
Keywords: no-bake, chocolate peanut butter, icebox cake, summer dessert, easy dessert, make-ahead dessert, crowd-pleaser, gluten-free option