Frozen Peanut Butter Cheesecake


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

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
4 hrs 30 mins
Total Time:
4 hrs 50 mins
1 9-inch pie


  • 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


  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
42g Fat
59g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 641
% Daily Value *
Total Fat 42g 54%
Saturated Fat 21g 105%
Cholesterol 69mg 23%
Sodium 438mg 19%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 12%
Total Sugars 41g
Protein 14g
Vitamin C 8mg 42%
Calcium 159mg 12%
Iron 5mg 26%
Potassium 479mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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