No Bake Frozen Peanut Butter Cheesecake {Nutter Butter Crust}
Try this No Bake Frozen Peanut Butter Cheesecake recipe with a Nutter Butter crust.
Try this No Bake Frozen Peanut Butter Cheesecake recipe with a Nutter Butter crust.
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 8 ounces cream cheese softened
- 1 can (14 ounces) sweetened condensed milk
- 6 tablespoons unsalted butter melted
- chopped peanuts
- 24 nutter butter cookies finely crushed (about 3 cups) or a similar amount of any peanut butter sandwich cookie
- 3/4 cup creamy peanut butter (skippy naturals is what i us
- 1 container (8 ounces) cool whip (fat-free regular, or light), thawed
- 1/2 recipe chocolate whipped cream
- 1/4 cup hot fudge warmed
- 1/4 cup peanut butter warmed
- mini nutter butters
- Carbohydrate 1.85160171324064 g
- Cholesterol 36.0546502733333 mg
- Fat 15.2052534321561 g
- Fiber 0.478138889004923 g
- Protein 2.72326288309468 g
- Saturated Fat 7.75343778948129 g
- Serving Size 1 1 serving (33g)
- Sodium 68.4904099974162 mg
- Sugar 1.37346282423572 g
- Trans Fat 1.4606840124064 g
- Calories 151 calories
Step-by-step
- 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 inch up the sides of a 9 inch or 9 1/2 inch 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!
My No-Bake Peanut Butter Cheesecake Adventure: A Sweet Escape
Life as a busy working mom is a whirlwind of school runs, deadlines, and endless to-do lists. Finding time for myself, let alone baking elaborate desserts, feels like a distant dream. But lately, I’ve been craving something sweet, something comforting, something that screams "me-time" without demanding hours in the kitchen. That's where this No-Bake Frozen Peanut Butter Cheesecake comes in. It's a game-changer, a delicious escape that fits perfectly into my hectic schedule.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and hours of oven time. This cheesecake is all about layering deliciousness, starting with a buttery, crunchy Nutter Butter crust. The base itself is a symphony of peanut butter goodness, providing a satisfying crunch that perfectly complements the creamy filling. I love how the crushed cookies create such a unique texture, it’s like a little party in your mouth! I used Skippy Natural peanut butter for the filling – it adds a nice, wholesome touch to the overall flavor profile. The sweetness of the condensed milk perfectly balances the richness of the cream cheese and peanut butter, creating a harmonious blend that simply melts in your mouth.
The assembly is a breeze. You basically mix, spread, freeze, and decorate. Even my kids could help with the simpler steps (under strict supervision, of course!). The best part? You don't need any special baking equipment. A simple springform pan is all you need. And while the freezing time is essential for that perfect frozen texture, the beauty of this recipe is you can absolutely enjoy it without freezing! A chilled cheesecake, still equally delicious, is a perfect option for those who want a quicker treat.
The decoration is where you get to unleash your inner artist. I opted for a simple yet elegant presentation: swirls of hot fudge and peanut butter, a dollop of Cool Whip, and of course, more mini Nutter Butters. But feel free to get creative! Sprinkles, chocolate shavings, fresh berries – the possibilities are endless. The best part? The leftovers are even better the next day (if there are any!). The flavors meld together beautifully overnight, creating an even richer and more intense taste experience.
This No-Bake Frozen Peanut Butter Cheesecake is more than just a dessert; it's a little slice of happiness. It’s a testament to the fact that indulging in delicious treats doesn’t have to be complicated or time-consuming. It’s a perfect treat for a busy weeknight, a weekend gathering, or even a quiet night in front of the TV. It’s the kind of dessert that invites happy conversation and sweet memories. In a world that often feels like a race against the clock, this cheesecake offers a much-needed pause – a moment of sweet respite, a delicious reminder to slow down, savor the flavors, and appreciate the simple pleasures in life.
So, if you're looking for a delicious, easy-to-make dessert that won't break the bank or your schedule, give this recipe a try. I promise you won’t be disappointed. You'll be surprised how much a simple dessert can bring a smile to your face and a warm feeling to your heart. And that, my friends, is priceless.
Pro-Tip: For an even richer flavor, use full-fat cream cheese and Cool Whip. Don’t be afraid to experiment with different types of peanut butter or even add some chopped nuts to the crust for extra crunch!
