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No-Bake Frozen Peanut Butter Cheesecake

  • Author: krmibk110
  • Total Time: 255 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delicious and creamy no-bake cheesecake with a crunchy cookie crust, perfect for peanut butter lovers and easy to make ahead.

Ingredients

Scale
  • 24 Nutter Butter Cookies, finely crushed (about 3 cups)
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup creamy peanut butter (e.g., Skippy Naturals)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 container (8 ounces) Cool Whip (fat-free, regular, or light), thawed

Instructions

  1. Make the Crust: In a medium-sized bowl, stir together the crushed Nutter Butter cookies and melted butter using a fork. Press the mixture into the bottom and about 1/2 inch up the sides of a 9” or 9 1/2” springform pan. Chill the crust in the refrigerator until ready to fill.
  2. Make the Filling: In a large bowl, beat the cream cheese with a hand mixer until smooth (about 30 seconds). Mix in the sweetened condensed milk and creamy peanut butter, blending until smooth. Add the vanilla extract and lemon juice, mixing until well combined. Gently fold in the Cool Whip until fully incorporated.
  3. Assemble the Cheesecake: Spread the cheesecake filling evenly in the prepared Nutter Butter crust. Cover the pan with plastic wrap and freeze for at least 4 hours.
  4. Serve: Once ready to serve, remove the cheesecake from the freezer and carefully take off the plastic wrap and springform pan ring. Let it sit at room temperature for 5-10 minutes to soften slightly for easier cutting.
  5. Decorate (Optional): Pipe the hot fudge and peanut butter onto the top of the cheesecake, add whipped cream and Mini Nutter Butters, and sprinkle with chopped peanuts. This decorated cheesecake can be refrozen.
  6. Enjoy: Serve the cheesecake chilled or at room temperature.

Notes

For a different texture, serve the cheesecake refrigerated rather than frozen. Keep leftovers properly wrapped in the freezer for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 28g
  • Sodium: 250mg
  • Fat: 24g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 30mg

Keywords: peanut butter, cheesecake, dessert, no-bake, frozen

Find it online: https://sweettreatsrecipes.com/no-bake-frozen-peanut-butter-cheesecake-2/