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Frozen Peanut Butter Cheesecake

Rated as 4.41 out of 5 Stars

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

4 h 50 m servings 641 cals
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 641 calories; 42.4 g fat; 58.6 g carbohydrates; 13.6 g protein; 69 mg cholesterol; 437 mg sodium. Full nutrition

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Reviews

Read all reviews 119
  1. 143 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Superb! Put in a 13x9 pan and made a more bar like appearance. This served wonderfully and tasted fabulous!

Most helpful critical review

This is really rich, but not in a good way. I think it's got too much Sweetened Condensed Milk in it which takes out the peanut butter creamy texture and kind of makes it gummy. The crust is v...

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Superb! Put in a 13x9 pan and made a more bar like appearance. This served wonderfully and tasted fabulous!

I've made this several times as it is SO good! I took other reviewers advice and used only 2 c. rice cereal. I didn't have chocolate chips so I substituted 4 oz. semi-sweet chocolate. I also ...

No rice krispies on hand, I made an Oreo cookie crust from scratch. I kept to the recipe otherwise. Most of the ingredients I found cheaply at Grocery Outlet, so it wasn't expensive to make. I d...

I, also, decreased the cereal to 2 cups and increased the chocolate chips. I used cool whip instead of whipped cream because I was concerned that the whipped cream would get runny. I also chop...

WOW!! Incredible! It IS very rich but its soooo good! the rice krispy crust tastes like a crunch chocolate bar and it compliments the peanut butter cake so well! Absolutely incredible! BE WARNE...

we thought this was wonderful. I make a very similar pie with peanut butter filling and a crushed chocolate wafer crust. The crust definately makes this pie. I took the advise to reduce the r...

Hi, I'm sitting at the computer eating a piece of this now so thought I'd rate the pie. My finacee, who is also eating a piece right now says 5 stars are in order. The only thing I changed whe...

I made this pie for the first time for a party on the fourth of july. It was a huge hit! I will make this again, only I would suggest not using but 1 - 1 1/2 cups of rice crispies for the crus...

YUM! This was delicious! I do recommend taking it out of the freezer at least 15 minutes before serving. The chocolate was hard to slice through when completely frozen. I also increased the choc...