Description
A delicious no-bake dessert featuring a crispy Nutter Butter crust and a creamy peanut butter filling, perfect for warm days.
Ingredients
Scale
- 24 Nutter Butter Cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 container (8 ounces) Cool Whip, thawed
Instructions
- In a medium-sized bowl, mix crushed Nutter Butter cookies and melted butter with a fork. Press into the bottom and 1/2 inch up the sides of a 9” or 9.5” springform pan. Chill in the refrigerator.
- In a large bowl, beat softened cream cheese with a hand mixer until smooth. Mix in sweetened condensed milk and creamy peanut butter until smooth. Add vanilla extract and lemon juice, mixing until combined. Gently fold in Cool Whip.
- Spread cheesecake filling over the chilled crust. Cover with plastic wrap and freeze for at least 4 hours.
- To serve, remove cheesecake from the freezer, take off the plastic wrap and springform pan ring. Let sit at room temperature for 5-10 minutes before cutting.
- Optional: Decorate with hot fudge and peanut butter using ziplock bags, whipped cream, Mini Nutter Butters, and chopped peanuts. Refreeze if desired.
- Enjoy served chilled or frozen.
Notes
Make sure cream cheese is softened for easy mixing. Press the crust firmly to prevent it from falling apart when slicing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: no bake cheesecake, peanut butter cheesecake, dessert recipe, easy dessert, summer dessert, creamy cheesecake