Description

This no-bake frozen peanut butter cheesecake layers a crispy chocolate rice-cereal crust with a light, creamy peanut butter filling. Minimal prep, big flavor, and perfect for make-ahead entertaining.

Ingredients

Units Scale

Crispy Chocolate Crust

1/3 cup unsalted butter
1 cup semisweet chocolate chips
2 1/2 cups crispy rice cereal

Peanut Butter Filling

1 package full‑fat cream cheese, softened (8 oz)
1 can sweetened condensed milk (10 oz)
3/4 cup creamy peanut butter
2 tbsp fresh lemon juice
1 tsp pure vanilla extract
1 cup whipped cream (or thawed whipped topping)

Topping

1/2 cup chocolate fudge sauce (for drizzling)

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Instructions

Create the Crispy Chocolate Crust: In a heavy saucepan, melt the butter and chocolate chips together over low heat, stirring frequently until smooth and glossy. Remove from heat and gently stir in the crispy rice cereal until fully coated. Press firmly into the bottom and up the sides of a 9-inch pie plate. Tip: Use the bottom of a flat glass or measuring cup to pack it tightly. Freeze for 30 minutes.
Prepare the Creamy Peanut Butter Filling: In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Gradually beat in the sweetened condensed milk and peanut butter until perfectly smooth and creamy.
Flavor and Lighten the Filling: Stir in the lemon juice and vanilla. In a separate bowl, whip the cream to stiff peaks (or use thawed whipped topping). Gently fold the whipped cream into the peanut butter mixture just until combined.
Assemble & Freeze: Pour the filling into the chilled crust and smooth the top. Drizzle the chocolate fudge sauce over the top; swirl with a skewer for a marbled effect, if desired. Freeze at least 4 hours, until completely firm. Slice and serve.

Notes

For clean slices, warm a sharp knife under hot water and wipe between cuts. For a softer texture, transfer to the refrigerator 20–30 minutes before serving.

Prep Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 580
Fat: 35
Carbohydrates: 55
Protein: 10