This Chocolate Peanut Butter Cup Icebox Cake is a delicious, no-bake dessert recipe!
This is an easy-to-make, 5-ingredient recipe. And a big bonus is that you don’t have to use your oven at all. This chocolate peanut butter cup icebox cake is a chilled dessert that will cool you off and satisfy your sweet craving in the summertime. Hot fudge and peanut butter cups are the star of the show in this dessert. It’s an icebox cake that you’ll be super impressed with!
Ingredients needed for Chocolate Icebox Cake:
- whole or low fat ricotta cheese
- regular or low fat cream cheese
- semi sweet or milk chocolate chocolate chips (melted)
- peanut butter cups
- fudge sauce
Ingredient notes:
- It’s probably best not to use fresh ricotta for this recipe as it will be too wet. You’re welcome to try it… but it’s my hunch that it won’t mold as well.
- Melt your chocolate chips the easy way… in the microwave. Heat in small bursts until they are all melted and smooth. If no microwave, heat them slowly in a heat-safe bowl set over simmering water.
How to make Chocolate Peanut Butter Cup Icebox Cake:
The complete, printable recipe is at the end of this post.
Line a 5×9 inch loaf pan with parchment paper, leaving a little bit overhanging on two sides, then spray with nonstick spray.
In a large bowl, use an electric mixer to combine the ricotta and cream cheeses until smooth and creamy. Add in the melted chocolate; mix until combined.
Scoop ⅓ of the chocolate mixture into the loaf pan and use a rubber spatula to smooth into an even layer. Sprinkle ½ of the peanut butter cup chunks on top. Drizzle with about ½ cup of fudge sauce. Scoop another third of the chocolate mixture on top of the peanut butter cup/fudge layer; smooth out so it’s even. Sprinkle with remaining peanut butter cups and another drizzle of ½ cup of fudge sauce. Scoop the remaining chocolate mixture on top; smooth it out.
Refrigerate at least 12 hours (or overnight). When ready to serve, lift the loaf out of the pan and place onto a cutting board. Drizzle fudge sauce on top, and add some chopped peanut butter cups.
I like to place this in the freezer for about an hour before serving so it’s a little firmer and easier to cut for serving. We also threw a few extra chocolate chips on top just to make it all look extra decadent.
Slice and serve on a plate that has been drizzled with more fudge sauce. For the fudge sauce, here’s an easy drizzling tip: Scoop the fudge sauce into a zip baggie. If it’s thick, microwave to soften for a few seconds. Then snip the corner and squeeze to drizzle. Enjoy!
Recipes Using Peanut Butter Cups:
- Peanut Butter Cup Ice Cream
- Chocolate Peanut Butter Cup Cheesecake Cake
- No Bake Reeses Peanut Butter Cup Cheesecake
- Peanut Butter Cup Brownies
- Oatmeal Peanut Butter Cup Chocolate Chip Cookies
Fudgy Chocolate Peanut Butter Cup Icebox Cake
Ingredients
- Two 15-ounce containers whole or low fat ricotta cheese
- One 8-ounce package cream cheese (regular or low fat), softened
- One 12-ounce package chocolate chips (semi-sweet or milk chocolate), melted
- 10 regular-sized peanut butter cups, chopped into chunks
- 2 cups fudge sauce
- more chopped peanut butter cups (for topping), if desired
Instructions
- Line a 5x9 inch loaf pan with parchment paper, leaving a little bit overhanging on two sides, then spray with nonstick spray.
- In a large bowl, use an electric mixer to combine the ricotta and cream cheeses until smooth and creamy. Add in the melted chocolate; mix until combined.
- Scoop ⅓ of the chocolate mixture into the loaf pan and use a rubber spatula to smooth into an even layer. Sprinkle ½ of the peanut butter cup chunks on top. Drizzle with about ½ cup of fudge sauce. Scoop another third of the chocolate mixture on top of the peanut butter cup/fudge layer; smooth out so it's even. Sprinkle with remaining peanut butter cups and another drizzle of ½ cup of fudge sauce. Scoop the remaining chocolate mixture on top; smooth it out.
- Refrigerate at least 12 hours (or overnight). When ready to serve, lift the loaf out of the pan and place onto a cutting board. Drizzle fudge sauce on top, and add some chopped peanut butter cups. Slice and serve on a plate that has been drizzled with more fudge sauce. Sprinkle with additional peanut butter cups, if desired.
Notes
- It's probably best not to use fresh ricotta for this recipe as it will be too wet. You're welcome to try it... but it's my hunch that it won't mold as well.
- Melt your chocolate chips the easy way... in the microwave. Heat in small bursts until they are all melted and smooth. If no microwave, heat them slowly in a heat-safe bowl set over simmering water.
- For the fudge sauce, an easy drizzling tip: Scoop the fudge sauce into a zip baggie. If it's thick, microwave to soften for a few seconds. Then snip the corner and squeeze to drizzle.
- You might wish to buy extra peanut butter cups to sprinkle on top. It's extra good that way.
- I like to place this in the freezer for about an hour before serving so it's a little firmer and easier to cut for serving.
- This dessert will keep well in the refrigerator for several days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
