Chocolate Peanut Butter Icebox Cake

1 . Stage

Chill the mixing bowl: Place a large mixing bowl and whisk beater (for the whipped cream) in the fridge for 30 minutes. 

2 . Stage

Prepare the pan: Lay a large piece of plastic wrap across the springform pan and use your hands to press it down to lay flat across the bottom of the pan and up the sides. Use another piece of plastic wrap, laying it flat across and covering any remaining areas. Set aside.

3 . Stage

Beat the cream cheese and peanut butter: In a medium mixing bowl, beat the cream cheese with an electric hand mixer until light and fluffy, about 2 minutes. (Alternatively, use the paddle attachment on a stand mixer and beat the cream cheese at medium speed).  Add 3/4 cup of powdered sugar and beat for 1 minute until smooth and incorporated. Add half of the peanut butter and beat until combined. Once incorporated add the remaining half.  Use a spatula to scrape down the sides of the bowl as needed. The mixture will look thick and fluffy (it's okay if it doesn't look super smooth). Taste the mixture and stir in the kosher salt, seasoning to ensure there is enough sweetness and peanut butter flavor with a hint of saltiness.

4 . Stage

Whip the cream: Pour the cream and vanilla extract into the chilled bowl. Beat on medium-high speed with an electric hand mixer (or stand mixer with a whisk attachment) until just before soft peaks form; the cream will have thickened slightly, but any peaks formed from lifting the whisk should immediately fall.

5 . Stage

Add the peanut butter mixture: Add half of the peanut butter mixture into the bowl, then whip on medium-high speed for a few seconds until mostly incorporated. Add the remaining half, then beat on medium-high speed until medium peaks form (any peaks should slightly curl at the tip).  Be careful not to overmix here and check the consistency every 10 seconds. Once at medium peaks, finish whisking the mixture by hand until stiff peaks form. Use a spatula to fold in any unmixed traces of the peanut butter cream cheese.

6 . Stage

Assemble the cake: To assemble, place 7 to 8 chocolate wafer cookies in an even layer on the bottom of the pan. Add about 1 cup of whipped cream, then drizzle some chocolate syrup over it.  Repeat, layering with cookies, followed by the whipped cream and then the chocolate syrup. The cake should have about 6 layers.  Once you've added the top layer of whipped cream, drizzle with the chocolate syrup, and garnish with peanut butter cups and any other desired toppings.

7 . Stage

Chill the cake: Place the cake uncovered in the fridge for at least 6 hours or until whipped cream has firmed up.

8 . Stage

Serve: Open the springform pan latch and remove the outer ring. Next, carefully remove the outer plastic wrap around the cake. Slice and serve.  For a firmer slice, after refrigerating the cake for 6 hours, freeze it for an additional 30 minutes before removing the outer ring and serving.

9 . Stage

Storage: The leftover cake can be stored in an airtight container in the fridge for up to 3 days, after which the wafers tend to get soggy. Did you love the recipe? Leave us stars below!