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Servings: 12 servings

No Bake Frozen Peanut Butter Cheesecake {nutter butter crust}

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!

Ingredients

Crust:

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

Cheesecake:

  • 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

Instructions

  1. 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.
  2. 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.
  3. Spread filling in prepared pan. Cover with plastic wrap and freeze for at least 4 hours.
  4. 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.
  5. 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.
  6. Cake can be decorated and then re-frozen, if desired.
  7. 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!