Frozen Peanut Butter Cheesecake


  • 9 tablespoons butter
  • 3 cups semi-sweet chocolate chips
  • 4 cups crispy rice cereal
  • 2 (8 ounce) package cream cheese, softened
  • 2 cup sweetened condensed milk
  • 1 1/2 cup creamy peanut butter
  • 2 teaspoon vanilla
  • 4 tablespoons lemon juice
  • 2 cups Cool Whip, thawed
  • chocolate ice cream topping
  • 2¬†tablespoons creamy peanut butter
  • caramel ice cream topping
  • 1/2 cup English toffee bits


  1. Melt chocolate chips and butter together in microwave, stir until well mixed
  2. Add crispy rice cereal to chocolate mixture and stir together
  3. Press chocolate & cereal into a 13″x9″ pan and set aside
  4. In a large bowl mix the cream cheese, peanut butter and condensed milk together until combined
  5. Add the lemon juice and vanilla, stir until mixed
  6. Fold in the Cool Whip until just combined
  7. Pour the cream cheese mixture into the 13″x9″ pan; place in freezer for at least 4 hours
  8. Melt creamy peanut butter in small bowl and drizzle over cheesecake
  9. Drizzle chocolate and caramel ice cream topper over cheesecake
  10. Sprinkle English Toffee over cheesecake

Keep refrigerated; serves 20





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