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Creamy No-Bake Peanut Butter Chocolate Eclair Icebox Cake

no-bake peanut butter chocolate eclair icebox cake - featured image
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An easy and delicious no-bake dessert featuring layers of creamy peanut butter filling and crisp chocolate eclair cookies, perfect for quick indulgence without oven use.

Ingredients

Scale
  • 8 ounces (227g) cream cheese, softened
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) powdered sugar
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Chocolate eclair cookies (or chocolate graham crackers or thin chocolate wafers as substitutes)
  • Optional: chocolate shavings or cocoa powder for garnish
  • Optional: chopped peanuts for texture and crunch

Instructions

  1. In a medium bowl, beat 8 ounces (227g) of softened cream cheese until smooth, about 2-3 minutes using an electric mixer on medium speed.
  2. Add 1 cup (250g) creamy peanut butter and 1 cup (120g) powdered sugar to the cream cheese. Mix until fully combined and smooth, scraping down the sides as needed, about 2 minutes.
  3. In a separate chilled bowl, whip 1 cup (240ml) heavy cream with 1 teaspoon vanilla extract and a pinch of salt until soft peaks form, about 3-4 minutes on medium-high speed.
  4. Gently fold the whipped cream into the peanut butter mixture using a spatula, folding carefully to keep the mixture light and airy without deflating.
  5. Spread a thin layer of peanut butter cream on the bottom of a 9×9-inch (23×23 cm) dish.
  6. Place a single layer of chocolate eclair cookies on top, covering the bottom completely.
  7. Spread about one-third of the peanut butter cream over the cookies. Repeat layering two more times, finishing with a smooth layer of cream on top.
  8. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the cookies soften and flavors meld.
  9. Before serving, garnish with chocolate shavings, cocoa powder, or chopped peanuts if desired.

Notes

Ensure cream cheese is softened to avoid lumps. Whip heavy cream to soft peaks only to prevent graininess. Fold whipped cream gently into peanut butter mixture to keep it airy. Chill overnight for best texture and flavor. Substitute chocolate eclair cookies with chocolate graham crackers or thin chocolate wafers if needed. For vegan or dairy-free versions, use dairy-free cream cheese and coconut cream. Gluten-free cookies can be used to make the recipe gluten-free.

Nutrition

Keywords: no-bake dessert, peanut butter, chocolate eclair, icebox cake, easy dessert, crowd-pleaser, creamy dessert

Find it online: https://tempotaste.com/creamy-no-bake-peanut-butter-chocolate-eclair-icebox-cake-recipe-easy-and-delicious-dessert/