Best 4 Frozen Peanut Butter Cheesecake Recipes

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Indulge in the frozen delight of a creamy peanut butter cheesecake, perfectly balanced with the tangy sweetness of a raspberry sauce and the crunch of a graham cracker crust. This no-bake cheesecake is a symphony of flavors and textures, sure to tantalize your taste buds. With its rich peanut butter filling, luscious raspberry sauce, and a buttery graham cracker crust, this frozen dessert is a delightful treat for any occasion. Experience the perfect harmony of peanut butter and raspberry in every bite, as the tangy sauce complements the creamy cheesecake filling. The graham cracker crust provides a sturdy and flavorful base, while the frozen texture adds a refreshing touch to this indulgent dessert.

Here are our top 4 tried and tested recipes!

PEANUT BUTTER CHEESECAKE



Peanut Butter Cheesecake image

This homemade peanut butter cheesecake is extra creamy and loaded with chocolate. A semi-sweet ganache, adorned with chopped peanut butter cups and more peanuts, blankets the top.

Categories     baking     comfort food     dessert     snack

Time 10h35m

Yield 8-10 servings

Number Of Ingredients 14

1/2 c. cocktail peanuts
30 chocolate wafer cookies
2 tbsp. light brown sugar
4 tbsp. unsalted butter, melted
4 8 oz. blocks cream cheese, at room temperature
1/2 c. sour cream, at room temperature
1 c. creamy peanut butter
1 c. granulated sugar
1/4 tsp. salt
4 large eggs, at room temperature
2/3 c. heavy whipping cream
1/2 c. semi-sweet chocolate chips
1/3 c. heavy whipping cream
Cocktail peanuts, chopped peanut butter cups and flaked salt, to garnish (optional)

Steps:

  • For the crust: Preheat the oven to 350°F. Tightly wrap the bottom and up the sides of a 9-inch springform pan with foil.
  • Place the peanuts in the bowl of a food processor. Pulse until roughly chopped. Add the wafer cookies and light brown sugar. Pulse until very finely ground. Add the butter and pulse until the mixture resembles wet sand.
  • Transfer the mixture to the springform pan. Using the bottom of a glass, press the crust into the bottom and about 1-inch up the side of the pan. Place the springform pan inside of a roasting pan. Bake for 10 minutes. Remove and let cool while making the filling. Reduce the oven temperature to 325°F.
  • For the filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream on medium-low speed until totally smooth, about 3 minutes. Add the peanut butter, sugar, and salt. Beat on medium-low speed until completely combined. With the mixer running, add the eggs, one at a time until each is fully incorporated. Scrape down the sides of the bowl in between eggs. Mix in the whipping cream until combined. Pour the batter into the crust. (The batter will almost fill the pan.) Gently tap or jiggle the pan to level the batter.
  • Boil 8 cups of water. Place the roasting pan with the cheese cake in the oven. Very carefully pour the water into the roasting pan until about 1 inch deep.
  • Bake for 75 to 80 minutes or until the filling is puffed and the center slightly wobbles when the pan is gently shaken. Add more hot water to the pan during baking if needed. Turn off the oven, crack the door a few inches, and let cool in the oven for 1 hour. Remove and finish cooling to room temperature. Remove the cheesecake from the water bath and remove the foil from the pan.
  • Chill the cooled cheesecake for at least 6 hours or overnight. When ready to serve, run a thin knife or offset spatula around the sides of the cheesecake to release it from the pan. Release and remove the side of the springform pan and transfer to a serving plate.
  • For the topping: Place the chocolate chips in a small heat-proof bowl. Microwave the cream until very hot and just starting to bubble, about 1 minute. Pour cream over the chocolate and let stand for 10 minutes. Stir until the chocolate is fully melted.
  • Pour the ganache over the top of the chilled cheesecake and spread to the edges to let it drip down. Garnish with peanuts, salt, and peanut butter cups, if desired. Refrigerate until ready to serve.

FROZEN CHOCOLATE-PEANUT BUTTER CHEESECAKE



Frozen Chocolate-Peanut Butter Cheesecake image

The PB part of this Frozen Chocolate-Peanut Butter Cheesecake comes from the scrumptious crust. It's made with crushed peanut butter sandwich cookies.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield Makes 10 servings.

Number Of Ingredients 6

16 peanut butter sandwich cookies, divided
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/4 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Cut 6 of the cookies crosswise in half; stand, cut-sides down, around inside edge of 10-inch springform pan. Cut remaining 10 cookies in half; arrange on bottom of pan. Set aside. Melt 2 oz. chocolate as directed on package; set aside.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; beat until well blended. Blend in milk. Gently stir in whipped topping. Spoon over cookie layer in pan.
  • Freeze 4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate; refrigerate until ready to use. Remove cheesecake from freezer 15 min. before serving; refrigerate until cheesecake can easily be cut. Top with chocolate curls just before serving. Store leftover cheesecake in freezer.

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

FROZEN PEANUT BUTTER CHEESECAKE WITH FUDGE SAUCE TOPPING



Frozen Peanut Butter Cheesecake With Fudge Sauce Topping image

You can substitute a graham cracker crust for the chocolate crust, but it's better with chocolate, this can also be made in a 9 x 9-inch square pan. You could add in 1 cup whipped cream but it will decrease the peanut butter flavor slightly, prep time includes freezing time

Provided by Kittencalrecipezazz

Categories     Frozen Desserts

Time 5h

Yield 6 serving(s)

Number Of Ingredients 9

1 (9 inch) chocolate cookie pie crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
2 teaspoons vanilla
3/4 cup whipped cream (measure 3/4 cup after whipping, you could add in 1 cup if desired)
1/2 cup chocolate fudge sauce
1/3 cup chopped peanuts (optional)

Steps:

  • In a large bowl beat the softened cream cheese until fluffy (about 3 minutes).
  • Beat in condensed milk and peanut butter until smooth.
  • Add in lemon juice and vanilla; beat until combined.
  • Fold in the whipped cream.
  • Pour into prepared crust.
  • Drizzle with the chocolate fudge sauce and chopped peanuts (if using).
  • Place in freezer and freeze until completely firm (about 5-6 hours).
  • Keep frozen until ready to serve, remove from freezer about 5 minutes before slicing, then return to freezer.
  • Delicious!

Nutrition Facts : Calories 832.6, Fat 50.5, SaturatedFat 18.9, Cholesterol 70.5, Sodium 700.9, Carbohydrate 81.5, Fiber 3.2, Sugar 58.1, Protein 18.9

FROZEN BANANA & PEANUT BUTTER CHEESECAKE



Frozen banana & peanut butter cheesecake image

A great standby dessert with that works well and will impress children and adults

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert, Dinner

Time 30m

Number Of Ingredients 8

3 small bananas
50g butter , melted
10 digestive biscuits , crushed to crumbs
142ml tub double cream
140g icing sugar
400g tub soft cheese
½ tsp vanilla extract
237g pot crunchy peanut butter

Steps:

  • Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.
  • Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
  • Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.

Nutrition Facts : Calories 624 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.18 milligram of sodium

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the cheesecake will taste. Look for cream cheese that is full-fat and smooth, and use a good quality peanut butter that is not too oily.
  • Make sure the cream cheese is softened to room temperature before using: This will help it blend smoothly with the other ingredients and prevent lumps.
  • Do not overbeat the cheesecake mixture: Overbeating can make the cheesecake dense and dry. Mix just until the ingredients are well combined.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours, or overnight: This will allow the cheesecake to set properly.
  • Serve the cheesecake with a drizzle of chocolate sauce or caramel sauce, or with fresh berries: This will add extra flavor and richness to the cheesecake.

Conclusion:

Frozen peanut butter cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy, peanut buttery filling and chocolate graham cracker crust, this cheesecake is sure to be a hit with everyone.

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