Peanut butter frozen cheesecake recipe is amazingly easy to make, and is no bake!
It's the peanut butter and chocolate combo again! I just can't get enough!
How are you all doing? I hope your week has been less hectic than mine. Between marking, lesson planning and writing PowerPoints for each one of my classes (yup, I am one of those teachers..) I have barely had time to sleep, let alone bake anything. Fall is slipping through my fingers, and I barely have the time to enjoy its flavours to their full potential.
Womp womp. #foodbloggerproblems.
But I am forgetting all about pumpkin, apples and cinnamon after one (or two) slices of this mega yummy frozen cheesecake!
I brought this over for dinner with my landlord, and let me tell you. This was a HUGE hit! The reason I only have pictures of one slice of this cheesecake is that my landlord wanted to keep some of the leftovers. Obviously I said that was fine, and to take as much as she wants.
Turns out when you say that, all they leave you with is one slice. Not that I'm complaining. It just shows you how amazingly good this cheesecake is.
And did I mention that it is no bake? I mean just when you thought this cake couldn't get any better, you don't even need to make the effort of turning on your oven.
Using less than 10 ingredients, the hardest part about this recipe is waiting for it to become solid in the freezer. And believe me. That is very hard. Pro tip to make the time go faster: buy extra Reeses peanut butter cups. That should hold you over until the cheesecake is firm.
Another tip: when making this cheesecake to bring to a potluck dinner, make two. One for them, and one for you.
Peanut Butter Frozen Cheesecake
What you'll need:
- 24 Oreo cookies
- 1/4 cup butter, melted
- 1 (8 oz) packet cream cheese, softened
- 1 cup peanut butter
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 cup table cream
- 6 Reeses peanut butter cups, chopped
- Break the cookies into smaller pieces and place in a blender or food processor. Pulse until you have fine crumbs.
- Mix the cookie crumbs and the melted butter in a small bowl until fully combined. Press the mixture on the bottom of a pie or tart pan.
- In a large bowl, cream together the cream cheese and peanut butter. Mix in the sugar, vanilla and cream until fully combined.
- Pour the peanut butter mixture into the prepared pie pan, and freeze until hardened, around 5 hours or overnight. Thaw, and sprinkle the chopped peanut butter cups on top.