Description
This Peanut Butter Oreo Icebox Cake is a delectable dairy-free and vegan dessert featuring layers of creamy peanut butter filling, chocolate filling, and Oreo cookies soaked in dairy-free milk. Perfectly chilled and topped with vegan chocolate ganache and peanut butter cups, it offers a rich, indulgent treat without any baking required.
Ingredients
Scale
Peanut Butter Filling
- 2 cups (480 mL) vegan heavy cream, cold
- 8 ounces (226 g) vegan cream cheese, room temperature
- 1 1/2 cups (375 g) creamy peanut butter
- 1 cup (140 g) powdered sugar
- 1 tsp vanilla extract
Chocolate Filling
- 1 1/2 cups (360 mL) vegan heavy cream, cold
- 1/4 cup (25 g) cocoa powder
- 3/4 cup (105 g) powdered sugar
Assembly
- 24 Oreos (regular, homemade, or gluten free)
- 1/4 cup dairy free milk (oat milk, almond milk, or soy milk)
- Vegan chocolate ganache (for topping)
- Chopped vegan peanut butter cups (for decoration)
- Additional peanut butter (for drizzle)
Instructions
- Chill Bowls and Pan: Place two medium to large bowls in the freezer to chill for 20 minutes. Line a 9” square pan with plastic wrap or parchment paper and set it in the freezer as well.
- Prepare Peanut Butter Filling: In one chilled bowl, beat 2 cups of cold vegan heavy cream with a hand mixer until stiff peaks form. Add powdered sugar and vanilla extract, mixing until combined. Then add peanut butter and vegan cream cheese, blending until creamy. Set aside.
- Prepare Chocolate Filling: In the other chilled bowl, beat 1 1/2 cups cold vegan heavy cream until stiff peaks form. Gradually add cocoa powder and powdered sugar, mixing slowly at first to avoid powder spray then increasing speed until well incorporated.
- Assemble Layers: Remove the pan from the freezer. Spoon half of the peanut butter filling into the pan and smooth the surface. Dip Oreos in dairy-free milk and layer them over the peanut butter filling, about 12 Oreos (slice if needed). Spread all of the chocolate filling on top, smoothing it evenly. Add another layer of milk-soaked Oreos over the chocolate. Finally, spoon the remaining peanut butter filling on top and smooth. Optional extra Oreo layer can be added.
- Freeze: Place the assembled icebox cake in the freezer for at least 3 hours or preferably overnight to set firmly.
- Prepare Ganache: Make a batch of vegan chocolate ganache and let it cool for 20 minutes to ensure it won’t melt the icebox cake topping.
- Unmold and Decorate: Remove the cake from the freezer. Place parchment paper on top and position your serving plate over it. Carefully flip the cake so it’s inverted on the plate. Remove the pan and peel away the parchment paper. Pour the cooled ganache on top and decorate with chopped vegan peanut butter cups, crushed Oreos, and a peanut butter drizzle.
- Serve and Store: Slice and serve immediately. After 20-30 minutes, store the cake in the freezer for best texture and freshness.
Notes
- Chilling the bowls and pan beforehand helps achieve the perfect whipped cream consistency and firm layers.
- Dipping Oreos in dairy-free milk softens them for easier layering and a creamy texture.
- If Oreos don’t fit whole, slicing them in half is a great option for even layers.
- Keeping the cake frozen until serving ensures it holds its layers and texture well.
- Use vegan cream cheese and vegan heavy cream brands suitable for your dietary needs.
- Vegan ganache needs to be cooled before pouring to avoid melting the icebox cake’s top layer.
