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–+ servings
A white baking dish with a layered Oreo and peanut butter cheesecake dessert.

Chocolate Peanut Butter Oreo Icebox Cake

This Chocolate Peanut Butter Oreo Icebox Cake is an easy, no-bake dessert with layers of crunchy Oreo cookie crust, creamy peanut butter cheesecake, chocolate pudding, and Reese's peanut butter cups. It's rich, delicious, and perfect for making ahead!
5 from 2 votes
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Prep Time 15 minutes
Chill time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 936 kcal

Equipment

  • 9-inch square baking dish
  • food processor
  • stand mixer or electric mixer
  • large mixing bowl
  • whisk & rubber spatula

Ingredients
  

  • 1 package oreo cookies divided
  • 2 tablespoons butter room temperature
  • 8 ounces cream cheese room temperature
  • ½ cup peanut butter
  • 1 ½ cups powdered sugar divided
  • 16 ounces whipped topping thawed but cold
  • 20 peanut butter cups
  • 1 cup milk
  • 1 instant pudding package

Instructions
 

  1. Make the Oreo crust. In a food processor, crush two-thirds of the Oreo cookies with the melted butter until fine crumbs form. Press the mixture evenly into the bottom of a 9-inch square baking dish. Set aside.
  2. Prepare the peanut butter cheesecake filling. In a stand mixer, beat the cream cheese, peanut butter, and 1 cup of powdered sugar until smooth and creamy. Gently fold in half of the whipped topping, then spread the mixture evenly over the Oreo crust.
  3. Add the peanut butter cups. Coarsely chop the miniature peanut butter cups with a chef's knife. Sprinkle three-fourths of the chopped candy over the peanut butter cheesecake layer.
  4. Make the chocolate pudding layer. In a large mixing bowl, whisk together the instant chocolate pudding mix, remaining powdered sugar, and milk for 2 minutes. Let stand for another 2 minutes to thicken, then gently fold in the remaining whipped topping. Spread evenly over the peanut butter cups.
  5. Top and refrigerate. Sprinkle the remaining crushed Oreo cookies and chopped peanut butter cups over the top. Cover and refrigerate overnight to allow the layers to set before serving.

Notes

Recipe Notes

  • Chilling time: For the best texture, refrigerate overnight before serving. The chocolate pudding and peanut butter cheesecake layers need time to set.
  • Room-temperature cream cheese: Soften the cream cheese before mixing to prevent lumps in the cheesecake filling.
  • Whipped topping: Homemade whipped cream or store-bought whipped topping both work. Store-bought whipped topping generally holds its shape better for make-ahead desserts.
  • Chocolate pudding: Instant pudding works best for quick preparation. Cook-and-serve pudding can also be used, but it must be prepared separately and cooled completely before assembling.
  • Make ahead: Prepare up to 2 days in advance and keep covered in the refrigerator until serving.
  • Freezer option: For a firmer, ice cream-like dessert, cover tightly and freeze for up to 2 months. Thaw in the refrigerator until soft enough to slice.

Nutrition

Calories: 936kcalCarbohydrates: 106gProtein: 15gFat: 53gSaturated Fat: 24gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 44mgSodium: 607mgPotassium: 511mgFiber: 4gSugar: 83gVitamin A: 584IUVitamin C: 0.1mgCalcium: 159mgIron: 8mg
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