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Peanut Butter Cup Brownie Icebox Cake

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This easy no-bake dessert features layers of fudgy brownie, creamy peanut butter mousse, and chopped Reese’s peanut butter cups, all chilled to sliceable perfection. It’s a decadent, crowd-pleasing treat perfect for parties, potlucks, or any time you crave a peanut butter and chocolate fix.

Ingredients

Scale
  • 1 box brownie mix (about 18 oz/510g), plus eggs, oil, and water as called for on the box OR homemade brownies (your favorite fudgy recipe)
  • 8 oz (225g) cream cheese, softened
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 1 cup (240ml) heavy whipping cream, cold (for whipped cream topping)
  • 2 tablespoons powdered sugar (for whipped cream topping)
  • 1/2 teaspoon vanilla extract (for whipped cream topping)
  • 18–20 mini Reese’s peanut butter cups, chopped (plus extra for decorating, optional)
  • Chocolate syrup or hot fudge sauce (for drizzling, optional)

Instructions

  1. Preheat oven to temperature specified on brownie mix box (usually 350°F/175°C). Line a 9×9-inch pan with parchment paper.
  2. Prepare brownie batter according to package or recipe instructions. Pour into prepared pan and bake until a toothpick comes out with moist crumbs (22-26 minutes for box mix). Cool completely in the pan on a wire rack (about 1 hour).
  3. In a large bowl, beat softened cream cheese until smooth and creamy (1-2 minutes). Add peanut butter, powdered sugar, and vanilla; beat until fluffy and well combined.
  4. In a separate chilled bowl, beat 1.5 cups heavy whipping cream until stiff peaks form (3-5 minutes). Gently fold whipped cream into peanut butter mixture in two additions.
  5. In another chilled bowl, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form. Set aside in fridge.
  6. Once brownies are cool, lift from pan using parchment. Trim edges if needed to fit an 8×8-inch assembly pan.
  7. Place brownie layer at the bottom of assembly pan. Spread half the peanut butter mousse evenly over brownies. Scatter half the chopped Reese’s cups over mousse.
  8. Repeat with remaining mousse and Reese’s cups. Finish with whipped cream topping, smoothing over the top.
  9. If desired, drizzle with chocolate syrup or fudge sauce and sprinkle with extra chopped Reese’s cups.
  10. Cover loosely and refrigerate at least 4 hours (overnight is best).
  11. To serve, lift cake out using parchment, slice with a hot, sharp knife, and enjoy chilled.

Notes

Chill your bowls before whipping cream for best results. Don’t overbake brownies; slightly underbaked is better. Use room temperature cream cheese for a smooth mousse. For neat slices, chill overnight and slice with a hot knife. Recipe is flexible—swap in gluten-free or dairy-free ingredients as needed. Store leftovers tightly covered in the fridge for up to 5 days or freeze slices for up to 2 months.

Nutrition

Keywords: peanut butter cup brownie icebox cake, no bake Reese's dessert, peanut butter mousse cake, easy party dessert, chocolate peanut butter cake, summer dessert, potluck dessert, icebox cake, brownie dessert, Reese's cake

Find it online: https://tempotaste.com/peanut-butter-cup-brownie-icebox-cake-easy-no-bake-reeses-dessert/