Frozen Peanut Butter Cheesecake Recipe -
Frozen Peanut Butter Cheesecake Recipe
  • READY IN ABOUT 5 hrs

Frozen Peanut Butter Cheesecake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    4 hrs 50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2005

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

Most Helpful Critical Review
Sep 08, 2010

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 very hard to cut through and even harder to bite into.

Oct 10, 2006

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 could not find 5 oz. cans of sweetened condensed milk so used a full 14 oz. can. I took Cookiesprite's suggestion for the topping and melted 1 oz. semi-sweet chocolate and dded 1 tbsp. of butter to make the chocolate coating for the top. The last few times I have reduce the peanut butter to 1/2 c., as it was a little to peanut-buttery for us, and add an additional 4 oz. cream cheese. We really like the crust, by the way! Thank you Angel!

Aug 31, 2009

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 did use Super-Chunk peanut butter and I sprinkled the top with chopped honey-roasted peanuts. I don't care for peanut butter and chocolate and I liked this, as did my husband, whose a Reese's fanatic. I think using the homemade whipped cream really makes it good. NOTE: This is a VERY rich pie. Make sure you cut small wedges of this and share with your friends/family! This would be great for a potluck or family dinner.

Apr 09, 2006

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 chopped and toasted some fresh peanuts to sprinkle on top. Overall very good.

Nov 02, 2003

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 rice crispies to about 1 3/4 cups and increased the chocolate chips (I used milk chocolate) to about 1 1/4 cups. next time I would probably reduce the whipped cream to 3/4 c to give a little firmer texture. we also left this in the refridgerator instead of freezer. was wonderful! Thanks for the recipe.

Dec 22, 2010

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 WARNED THOUGH, only have a small amount, it IS VERY rich and heavy in the belly.

Oct 22, 2005

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 when I made this was I didn't have any vanilla, probably would have been better with it. And I didn't have any chocolate sauce so I took milk chocolate chips, which I used for the base also, and melted them in the microwave with some butter, about a tablespoon or two to a half cup, or you could use regular oil, kind of like you do when making a coating to dip truffles in. Then I drizzled this over the top of the pie and ran a wooden skewer through the chocolate to make a spiral spoke pattern then again making lines like cutting a pie. Not only was it pretty but the chocolate topping hardened to a softer version of a hard shell for ice cream. Sauce or this topping it's all good! I made this for a 15 year old boy's birthday and all the kids loved it, their mom said this recipe is great for ice cream, she has Celiacs and couldn't eat the crust so I put some filling into a bowl and topped it with the chocolate then froze it, she loved it. Thanks for the great recipe! Cheers...


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  • Calories
  • 641 kcal
  • 32%
  • Carbohydrates
  • 58.6 g
  • 19%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 42.4 g
  • 65%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 437 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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