Frozen Peanut Butter Cheesecake

I'm not a cheesecake fan, unlike my husband, so this was my compromise. I actually really enjoy it!

Print Recipe

Prep Time 10

Cook Time 10

Total Time 4 50

Course Snack

Cuisine American

Servings 8 people

Calories 5079.6 kcal

Equipment

1 Heavy Saucepan
1 9-inch Pie plate
1 Large Mixing Bowl
1 Electric Mixer
1 Spatula

Ingredients

Main

⅓ cup butter
1 cup semisweet chocolate chips
2 ½ cups crispy rice cereal
1 8 ounce package cream cheese, softened
1 10 ounce can sweetened condensed milk
¾ cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
½ cup chocolate fudge sauce

Instructions

In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.

Notes

For the crust, ensure the butter and chocolate are fully melted and evenly coat the rice cereal. Press firmly into the pie plate and chill thoroughly before adding the filling to prevent a soggy crust. When preparing the filling, make sure your cream cheese is at room temperature and truly softened; this is crucial for a smooth, lump-free mixture. Beat it until light and fluffy before incorporating other ingredients. Gently fold in the whipped cream to maintain the cheesecake's light and airy texture. For an elevated flavor, consider a pinch of flaky sea salt on top before freezing, which beautifully balances the sweetness of the chocolate and peanut butter. Freezing for the full 4 hours or more is essential for a firm, sliceable cheesecake.