Recipe: Delicious Frozen Peanut Butter Reeses Cheesecake

Frozen Peanut Butter Reeses Cheesecake. In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Pour cheesecake filling over Reese's layer.

Add a little bit more milk if necessary. A rich and indulgent No-Bake Peanut Butter Cheesecake with an Oreo® cookie crust, creamy peanut butter filling, and a smooth chocolate ganache topping. Garnish this cheesecake with chopped up mini Reese's® for the ultimate peanut butter + chocolate treat. You can cook Frozen Peanut Butter Reeses Cheesecake using 16 ingredients and 10 steps. Here is how you cook that.

Ingredients of Frozen Peanut Butter Reeses Cheesecake

1. Prepare of Crust.
2. You need 6 tbsp of butter.
3. Prepare 1 1/2 cup of Semi Sweet Chocolate Chips.
4. It's 1 1/2 cup of Crispy Rice Cereal.
5. It's of Filling.
6. Prepare 8 oz of cream cheese, Softened.
7. You need 1 cup of sweetened condensed milk.
8. Prepare 3/4 cup of creamy peanut butter.
9. You need 1 tsp of vanilla extract.
10. Prepare 2 tbsp of lemon juice.
11. You need 1 cup of whipped topping, thawed.
12. You need of Topping.
13. Prepare 2 tbsp of Hot fudge sauce.
14. It's 2 tbsp of Peanut Butter.
15. You need 1 packages of Mini Reeses.
16. Prepare 1 of 9" Springform Pan.

Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in water bath!!!! Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Wrap aluminum foil around the sides and the bottom of the springform pan.

Frozen Peanut Butter Reeses Cheesecake step by step

1. Melt Butter and Chocolate Chips in a microwavable bowl. Stir together til mixed..
2. Add Crispy Rice Cereal to Butter/Chocolate Chip mix. Mix until all the cereal is covered in chocolate mix..
3. Take mix and push against bottom and sides of the 9inch Springform Pan. Let crust sit in freezer while you prepare the filling..
4. In a large bowl beat cream cheese until fluffy..
5. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined..
6. Add vanilla and lemon juice and mix until combined..
7. Gently fold in the whipped topping. Pour filling into the prepared crust..
8. Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling..
9. Decorate cake with mini reeses..
10. Freeze for 4-6 hours. Let sit for 10 minutes before serving..

If you're anything like us—and we suspect that you are—you're a peanut butter addict and a chocolaholic. This cheesecake was made for you (and for us, obviously). A chocolate crust is filled with creamy peanut butter cheesecake and then drizzled with more chocolate and peanut butter. It's madness and happiness all rolled into one decadent dessert. Peanut Butter Cup Cheesecake with a nutter butter crust is a dessert win for the peanut butter cup lovers in your life.