This frozen peanut butter cheesecake has a baked peanut butter cookie crust and a light & fluffy (no-bake) peanut butter base. Its simplicity and richness will make this dessert a new family favorite!

I’m excited to share yet another recipe that I have borrowed from my mother-in-law. This quickly became one my favorites when I joined the family, so hopefully you enjoy it as much as I do!

Tips for making this recipe:

Don’t over-bake the crust. Remove it from the oven when you just start to see signs of browning.
Fold in the cool whip, don’t use a beater. This will help maintain as much fluffiness as possible!
Make sure that your cream cheese is fully softened (but not melted) so that it doesn’t leave chunks throughout your dessert. Either leave it out at room temperature for 1-2 hours or microwave it for 15-30 seconds.
This dessert should be stored in the freezer but is best enjoyed after slightly thawing at room temp or in the fridge a few minutes before serving.

Happy baking!

Frozen Peanut Butter Cheesecake

This frozen peanut butter cheesecake has a baked peanut butter cookie crust and a light & fluffy peanut butter base. Its simplicity and richness will make this dessert a new family favorite!

Print Rate

Prep Time: 20

Cook Time: 10

Set Time: 2

Total Time: 2 30

Ingredients

For the crust

1½ cups all-purpose flour
¾ cup light brown sugar packed
¾ cup creamy peanut butter
6 tablespoons unsalted butter softened
¼ teaspoon salt

For the filling

12 ounces cool whip
8 ounces cream cheese softened
¾ cup creamy peanut butter
½ cup granulated sugar
1 teaspoon vanilla extract

For the topping

¼ cup peanut butter melted (to drizzle)
chocolate syrup to drizzle
peanut butter crumbles (optional- see below for ingredients)

For the peanut butter crumble topping

4 ounces cream cheese softened
½ cup creamy peanut butter
¾ cup powdered sugar

Instructions

To make the crust

Preheat oven to 325 degrees.
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream brown sugar, peanut butter and butter until smooth.
Add flour and salt. Mix until combined.
Grease a 9×13 inch pan and evenly spread the dough throughout the pan and lightly pat it down.
Bake for 10-15 minutes or until the edges just start to brown. Remove from the oven and let cool.

To make the filling

Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the peanut butter, cream cheese, sugar and vanilla until smooth. Scrape down the bowl once complete.
Fold in the cool whip by hand using a rubber spatula. Gently mix until combined.
Pour the filling over the prepared crust.
Add desired toppings (i.e. sprinkle with peanut butter crumbles and drizzle with chocolate syrup & melted peanut butter).
Freeze for minimum 2 hours or overnight. Store in the freezer.

To make the peanut butter crumbles (optional)

Use a hand mixer to cream peanut butter and cream cheese.
Add powdered sugar and mix until crumbly, adding additional powdered sugar if necessary to reach desired consistency.