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Frozen Peanut Butter Cheesecake


"I'm not a cheesecake fan, unlike my husband, so this was my compromise. I actually really enjoy it!"
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4 h 50 m servings 641 cals
Original recipe yields 8 servings (1 9-inch pie)


  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  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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Read all reviews 117
  1. 141 Ratings

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...

Most helpful
Most positive
Least positive

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...

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...

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...

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...