Description
A delicious dessert combining creamy peanut butter with a crunchy cookie crust, perfect for hot days and gatherings.
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
- Optional Toppings:
- 1/2 recipe chocolate whipped cream
- 1/4 cup hot fudge (warmed)
- 1/4 cup peanut butter (warmed)
- Chopped peanuts
- Mini Nutter Butters
Instructions
- Make the Crust: In a medium bowl, mix the crushed Nutter Butter cookies with melted butter. Press into the bottom and sides of a 9” springform pan and chill.
- Make the Filling: Beat cream cheese until smooth, then mix in sweetened condensed milk, peanut butter, vanilla, and lemon juice. Fold in the Cool Whip.
- Assemble the Cheesecake: Spread the filling into the crust, cover with plastic wrap, and freeze for at least 4 hours.
- Serve: Remove from freezer, loosen edges with a knife, and let sit for 5-10 minutes. Decorate with optional toppings and enjoy!
Notes
This cheesecake can be made a few days in advance and stored in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: cheesecake, no-bake, peanut butter, dessert, frozen