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I had myself at Nutter Butter Crust, to be honest.

But then on top of that is a frozen peanut butter cheesecake. And chocolate whipped cream. And hot fudge, peanut butter, and peanuts.

I’m so, so sorry for your diet. And for that drool on your computer screen. This blog should come with a warning:

Read only in yoga pants with extra napkins.

This No-Bake Frozen Peanut Butter Cheesecake on a brown board with blue and orange bowl with nuts in them

THIS was my husband’s birthday cake. And…he ate some! He had two whole slivers!

{Approximately 4 bites. But I’ll take it!}

I teased this photo a few weeks ago. Are you mad I made you wait this long? Forgive me?

When I posted that photo on my personal Facebook, someone commented that they had been hoping it was cake. My husband doesn’t like cake.

He likes cheesecake.

He LOVES peanut butter.

You now love me. Right?

This No-Bake Frozen Peanut Butter Cheesecake collage

If I could marry a food, this no bake frozen peanut butter cheesecake would be it. I mean, where do we start?

Let’s start with the holy grail. The golden unicorn. The best part: the crust.

When I took the first bite of the crust, my first instinct was to scrape all the frozen peanut butter cheesecake off the top of it and pick it up like a cookie.

The crust is made of one of my favorite cookies: The Nutter Butter. This is not my first Nutter Butter Crust, and it won’t be my last.

If you don’t have Nutter Butters where you are (and, I mean, let’s get it together non-USA countries; these cookies are, like, mandatory for all. It should be illegal NOT to sell them), you can use any peanut butter sandwich cookie. Keebler makes a version and so does Mother’s. There are others too, just check the cookie aisle.

My next endeavor is going to be marketing Pie Crust Chips. The first flavor? Nutter Butter.

No-Bake Frozen Peanut Butter Cheesecake on a brown board with nuts in a blue bowl in the background

Okay, so you have your crust. You make it like I make my no-bake Graham Cracker Crust, but you make it in a springform pan. This is cheesecake, remember. (You could total make this in a deep dish pie plate. But I made this for Cheesecake Day…so it needs to look like a cheesecake.)

The filling of the no-bake cheesecake involves all the best things in the world: Cream Cheese (obvi), Sweetened Condensed Milk, and Peanut Butter.

I mean, those three things just should get married and call it a day. I’m going to start the petition today to legalize food marriage, because it’s just wrong these things aren’t hitched. Can you say party in your tummy?

Of course I added vanilla extract to my no-bake cheesecake. Duh, it’s like, mandatory.

Jeez, I’m getting pretty bossy in this post. #sorrynotsorry

So anyway, I also add lemon juice. It gives it that cheesecake tang. Don’t leave it out, mmkay?

Now, no-bake cheesecake needs some substance. It needs something to make it stable. I use Cool Whip for that. Do we need to go into my love of Cool Whip, or can we all play nice? Yes? Okay, good.

Note: I have not made this with Whipped Cream. BUT – the base of the pie is very similar to my no churn easy ice cream recipes. Some of those use Cool Whip, some use heavy whipping cream. I’m fairly confident you could make this pie using 1 cup of heavy whipping cream, whipped, instead of 1 container of Cool Whip. But that’s untested, so buyer beware.

Plus, Cool Whip can be fat-free and I like using fat-free ingredients. {<– And right there I just got more people riled up.}

Moving on.

So, the filling is so good you can totally hide in the closet and eat it with a spoon. Then leave the spoon and the bowl on the floor and blame it on the dog. If your dog is like mine, it’ll be totally believable and your husband won’t be upset he doesn’t have a birthday cake.

A slice of No-Bake Frozen Peanut Butter Cheesecake on a white plate

What I love most about this cheesecake is that it can be frozen OR you can just chill it. Don’t feel like waiting for the freezer? No problem. Just make it a chilled no-bake cheesecake. Want more of an ice cream texture? Freeze it as directed.

Take it out of the freezer to get it ready for serving then get distracted and by the time you serve it it’s no longer frozen? No worries – it won’t have melted all over your counter.

See? This is why you love me. I give you options.

You also have lots of options for topping. I went all in for this cheesecake: hot fudge and peanut butter drizzle, chocolate whipped cream, chopped honey roasted peanuts, and mini Nutter Butters for garnish.

You know, totally low-calorie. I used that fat-free Cool Whip, after all. This is diet food.

A slice of No-Bake Frozen Peanut Butter Cheesecake on a white plate

Ruin your diet food…but whatever.

You still love me.

a slice of No-Bake Frozen Peanut Butter Cheesecake on a white plate

It’s National Cheesecake Day. How are you celebrating?

{Seriously. I just gave you a whole post with lots of pretty pictures for a guess. That shouldn’t be a hard question to answer.}

LOTS of my fellow blogger friends are posting cheesecakes today. Find a list below!

Have a happy CHEESECAKE Day! {Totally a real holiday. I mean, duh.}

This No-Bake Frozen Peanut Butter Cheesecake on a brown board with blue and orange bowl with nuts in them

No Bake Frozen Peanut Butter Cheesecake {nutter butter crust}

5 from 2 votes
The BEST No-Bake Frozen Peanut Butter Cheesecake you've ever eaten - I promise! Made with a Nutter Butter Crust, this cheesecake will make anyone happy!
Yield 12 servings



  • 24 Nutter Butter Cookies finely crushed (about 3 cups) or a similar amount of any peanut butter sandwich cookie
  • 6 tablespoons unsalted butter melted


  • 8 ounces cream cheese softened
  • 1 can 14 ounces sweetened condensed milk
  • 3/4 cup creamy peanut butter Skippy Naturals is what I use
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 container 8 ounces Cool Whip (fat-free, regular, or light), thawed

Topping (all optional):

  • 1/2 recipe chocolate whipped cream
  • 1/4 cup hot fudge warmed
  • 1/4 cup peanut butter warmed
  • Chopped Peanuts
  • Mini Nutter Butters
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  • Make the Crust: In a medium sized bowl using a fork, stir together the crushed cookies and the melted butter. Press into the bottom and about 1/2” up the sides of a 9” or 9 1/2” springform pan. Chill until ready to fill.
  • Make the filling: beat the cream cheese in a large bowl with a hand mixer until smooth, about 30 seconds. Mix in sweetened condensed milk and peanut butter, blend until smooth. Mix in vanilla, and lemon juice. Fold in Cool Whip.
  • Spread filling in prepared pan. Cover with plastic wrap and freeze for at least 4 hours.
  • Before serving: remove from freezer and remove plastic wrap and springform pan ring. You may need to loosen the sides with a butter knife before removing the ring so the cheesecake doesn’t tear. Depending on how long it’s been in the freezer, you want to let it sit at room temperature for 5-10 minutes so it’s not too hard to cut.
  • To decorate: place hot fudge and peanut butter in separate ziploc sandwich bags. Cut off the tips of the bags and pipe onto the top of the cheesecake. Pipe whipped cream around the edges (or use more Cool Whip), place Mini Nutter Butters around the edges, and sprinkle with peanuts.
  • Cake can be decorated and then re-frozen, if desired.
  • This cheesecake also tastes great refrigerated (that is, not frozen). So you can totally skip the freezing part and eat it just as a no-bake cheesecake!
Nutritional information not guaranteed to be accurate

Click here to see more PEANUT BUTTER recipes!

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LOTS of cheesecake around the blogosphere today:
Pear cheesecake with gingersnap crust from Roxana’s Home Baking

Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction

No-Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet

Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust

Caramel Overload Cheesecake Bars from Crumbs and Chaos

Blackberry Goat Cheese Cheesecake from Baking a Moment

Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking

White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles

Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food

Lemon Cheesecake from Shugary Sweets

No Bake Peanut Butter Cheesecake from Dinners, Dishes, and Desserts

Oreo Cheesecake (vegan) from Namely Marly

Blueberry Ricotta Cream Cheesecake from Hungry Couple

Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce from Girl Versus Dough

Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore

S’mores Cheesecake from The Gunny Sack

Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom

Black Raspberry Cheesecake Milkshake from Blahnik Baker

No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday

Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen

Chocolate Nutella Cheesecake Cake from gotta get baked

White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake

Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic

Triple Brigadeiro Cheesecake Tart from From Brazil To You

White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell

Snickers Cheesecake from Life, Love and Sugar

Cherry Cheesecake Brownies from Inside BruCrew Life

Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter’s Downfall

Strawberry Cheesecake Pots from Barbara Bakes

Mom’s Cheesecake from Magnolia Days

Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake

Vanilla Bean Cheesecake from Wine & Glue

New York Style Cheesecake from URBAN BAKES

Rainbow Cheesecake from In Katrina’s Kitchen

Chocolate Cheesecake w/ Whisky Toffee Shards from girlichef

No Bake Coconut Lime Cheesecake Bars from Beyond Frosting

Lemon Blueberry Cheesecake Bars from Cooking In Stilettos

Ricotta Cheesecake from French Press

Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker

Chocolate-Covered Strawberry Cheesecake from Savvy Eats

Caramel Macchiato Cheesecake from Wishes and Dishes

Key Lime Pie Cheesecake from Love and Confections

Apricot-Swirl Cheesecake from Take A Bite Out of Boca

Hawaiian Mini Cheesecakes from Pint Sized Baker

Butter Pecan Caramel No-Bake Mini Cheesecakes from Simply Southern Baking

Pumpkin Cheesecake from Lady Behind The Curtain

Mini cheesecakes with a toasted coconut crust (gluten free) from Quarter Life (Crisis) Cuisine

No Bake Blackberry Cheesecake from You Made That?

Mini No Bake Lime Cheesecakes from Miss in the Kitchen

No-Bake Limoncello Cheesecake from Cake Duchess

No-Bake Berry Cheesecake from Food Lust People Love

Key Lime Trifles from Hoosier Homemade

Hawaiian Chantilly Layer Cheesecake from Wallflour Girl

No Bake Cookies and Cream Cheesecake Bars from Garnish with Lemon

Mango Cheesecake (vegan) from Jessiker Bakes

Salted Caramel Apple Cheesecake from Jane’s Adventures in Dinner

Chocolate Peanut Butter Cheesecake Bars from Chez CateyLou

Oreo Ripple Cheesecake from Overtime Cook

No Bake Dulce de Leche Cheesecake with Caramelized Peaches from The Food Charlatan

Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey

Sugar Cookie Cheesecake from Munchkin Munchies

Caramel cheesecake martini from Happy Food, Healthy Life

Frozen PB&C Cheesecake from Noshing With The Nolands

Chocolate Brownie Cheesecake Cookies from Lemons for Lulu

Man, that’s a loooot of cheesecake!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 2 votes

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Recipe Rating


  1. This cheesecake is DELICIOUS! Even without the toppings of fudge and peanut butter, it was so good. Also, incredibly easy to make! I have zero baking experience and was able to make this recipe with no problem. HIGHLY recommend this recipe, especially for beginner bakers