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Frozen Peanut Butter Cheesecake Pie

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If you’re on the fence about cheesecake, this frozen peanut butter version just might change your mind. It’s creamy, nutty, and chilled to perfection—like a frozen peanut butter cup in pie form. With a crispy chocolate rice crust and a swirl of fudge, it’s indulgent without being over the top. Great for make-ahead desserts, hot days, or satisfying every peanut butter lover in the room.

Ingredients

Scale

For the Crust:

⅔ cup butter

2 cups semisweet chocolate chips

5 cups crispy rice cereal

For the Filling:

2 (8 oz) packages cream cheese, softened

2 (10 oz) cans sweetened condensed milk

1½ cups peanut butter

4 tbsp lemon juice

2 tsp vanilla extract

2 cups whipped cream

For the Topping:

1 cup chocolate fudge sauce

Twist options: sprinkle with crushed peanuts, swirl in raspberry jam, or top with mini peanut butter cups

Instructions

Make the crust: Melt butter and chocolate chips in a saucepan. Stir in crispy rice cereal. Press into two 9-inch pie pans. Freeze for 10 minutes.

Make the filling: Beat cream cheese until fluffy. Add condensed milk, peanut butter, lemon juice, and vanilla. Fold in whipped cream until smooth.

Assemble: Pour filling into chilled crusts. Swirl in fudge sauce or drizzle over the top.

Freeze for at least 4–6 hours or overnight until firm.

Let sit at room temp for 10 minutes before slicing. Garnish with extra toppings if desired.

Nutrition

Find it online: https://thecomfortspoon.com/frozen-peanut-butter-cheesecake-pie/