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+ servings
Side view of a square of Peanut Butter Icebox Cake on a white plate

Peanut Butter Icebox Cake

This Peanut Butter Icebox Cake is easy to make with layers of grain-free cookies or graham crackers, peanut butter, coconut whipped cream, crunchy pecans and melted chocolate. Takes just 10 minutes to assemble and is the perfect no bake dessert to serve a crowd. Gluten-free, grain-free, dairy-free, vegan with paleo, low carb + keto options.

Course Dessert
Cuisine American
Keyword easy icebox cake, healthy icebox cake, icebox cake easy, no bake cake recipe, no bake icebox cake, vegan icebox cake
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 328 kcal
Author Kelly





  1. Make the whipped cream:  With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar (and vanilla if using) and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.

    Cream cheese frosting in a glass bowl


  1. Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom. Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps.

    Graham crackers layered over cheesecake filling in a square baking dish
  2. Spread half of the cream mixture on top. Sprinkle 1/3 amount of the shaved chocolate and pecans. Top with another layer of cookies / crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over the top. Add another layer of shaved chocolate and pecans. ADD the final layer of cookies / crackers. Spread reserved cream evenly on top.

    Sprinkle on crushed cookie / cracker crumbs and top with remaining shaved chocolate and pecans. Drizzle with melted chocolate and/or caramel sauce, if desired.

    No Bake Peanut Butter Icebox Cake in a square glass pan
  3. Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.

    Side view of a square of Peanut Butter Icebox Cake on a white plate

Recipe Notes

*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5

This cake tastes bests on the day it is made. However if you have leftovers: 

How to store:  Store leftovers covered in the fridge overnight for up to 3 days.

For make ahead: Simply assemble in advance and store covered in the fridge overnight

How to freeze: Store in the freezer for up to one week. I wouldn't store it for longer than one month though as the cookies will soften too much and crumble.

Nutrition Facts
Peanut Butter Icebox Cake
Amount Per Serving (1 serving)
Calories 328 Calories from Fat 252
% Daily Value*
Fat 28g43%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 7g8%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.