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!

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Prep Time 20

Cook Time 10

Set Time 2

Total Time 2 30

Ingredients Method

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

Method

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 9x13 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.