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    Home > Recipes > Dessert

    Frozen Peanut Butter Cheesecake Pie

    Published: Sep 7, 2018 · Modified: Apr 4, 2022 · by Jess Smith · Jump to Recipe · 5 Comments · This post may contain affiliate links.

    Frozen Peanut Butter Cheesecake Pie
    Frozen Peanut Butter Cheesecake Pie
    Frozen Peanut Butter Cheesecake Pie
    Frozen Peanut Butter Cheesecake Pie on a wooden tray
    frozen peanut butter cheesecake pie

    a slice of pie on a wooden tray

    Chocolate and peanut butter. There are a million ways to combine them and none ever get old! This pie is like a fluffy frozen peanut butter cheesecake - just defrost, slice and serve!

    It’s still so hot here in Kansas City that we can’t tell whether summer is coming or going. We’ve still got one foot in the swimming pool and the other in the apple orchard.

    For me it’s actually one foot in a pile of laundry and the other...in another pile of laundry. Truth.

    adding peanut butter mixture to chocolate crust

    June is six weeks old and I can hardly believe how fast the time has flown by. She’s full of sweet smiles, starting to make all sorts of baby talk noises and seems to love hanging out with Frank and I at bedtime far more than she likes falling asleep.

    The older girls and I have been doing some cooking and baking while June naps. They seem to have a newfound interest in all things kitchen related. I love it! Check out the pics at the end of the post!

    a slice of pie on a wooden tray

    Frozen desserts are great for making with little helpers. The crust in this recipe requires a short 10 minutes in the oven and that step can be done ahead of time. And what four-year-old (or adult) doesn’t get excited about peanut butter and chocolate pie?

    Frozen Peanut Butter Cheesecake Pie with a few slices removed

    This pie is light and fluffy, rich without being too rich, and full of pure peanut butter flavor. It’s great with just a drizzle of chocolate sauce, but I couldn’t resist topping it with mini peanut butter cups from Trader Joe’s and a dollop of fresh whipped cream.

    a slice of pie on a wooden tray with a fork

    More Chocolate and Peanut Butter Concoctions

    • No Bake Chocolate Peanut Butter Bars
    • Chocolate Peanut Butter Granola Bars
    • Chocolate-Chip Peanut Butter Cookie Cake
    • Peanut Butter Chocolate Oat Smoothie
    • 4-Ingredient Chocolate Peanut Butter Oat Bars
    • Chocolate Peanut Butter (Buckeye) Brownies

    Favorite Tools

    • Cuisinart Food Processor
    • 9-inch Springform  
    • Stand Mixer or Handheld Mixer 
    Frozen Peanut Butter Cheesecake Pie
    Print Recipe
    5 from 4 votes

    Frozen Peanut Butter Cheesecake Pie

    Chocolate and peanut butter. There are a million ways to combine them and none ever get old! This pie is like a fluffy frozen peanut butter cheesecake - just defrost, slice and serve!
    Prep Time20 mins
    Freeze Time3 hrs
    Total Time3 hrs 20 mins
    Course: Dessert
    Keyword: chocolate, freezer pie, no-bake, peanut butter dessert
    Servings: 12
    Calories: 344kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.50

    Equipment

    • 9-inch Springform Pan
    • Food Processor
    • Stand Mixer or Handheld Mixer

    Ingredients

    Crust:

    • 8 oz Chocolate Sandwich Cookies (like Oreos)
    • 2 tablespoon Butter, melted

    Filling:

    • 1 ⅓ cups Heavy Cream
    • 1 8 oz package Cream Cheese, room temperature
    • 1 cup Peanut Butter
    • ½ cup Powdered Sugar
    • 1 teaspoon Vanilla Extract

    For topping:

    • Mini Peanut Butter Cups
    • Hot Fudge
    • Whipped Cream

    Instructions

    • Preheat oven to 350 degrees F.
    • Pulse cookies and melted butter until finely ground. Press into the bottom of a springform pan. (Tip: If you think your springform pan might be prone to leaks, wrap the base up above where the base and top meet with foil to prevent melted butter from leaking out while it bakes.)
    • Bake for 10 minutes. Allow to cool completely.
    • While crust is cooling, beat heavy cream in a standing mixer or with a handheld mixer on high until it forms stiff peaks, 3 to 4 minutes. Set whipped cream aside and return bowl to mixer (or get another bowl for a handheld mixer).
    • Beat together cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Gently fold whipped cream into cream cheese mixture.
    • Pour filling over cooled crust. Smooth out the top.
    • Freeze the pie until set, at least 3 hours and up to 4 days.
    • Let the pie defrost at room temperature for 20 minutes before slicing and serving.
    • Slice pie and top with mini peanut butter cups, hot fudge, and / or whipped cream.

    Notes

    Note: This recipe was developed to fit in a springform pan, but you can also make it in a standard pie dish, though you may have some filling leftover. To simplify things even more, use a premade chocolate pie crust (no baking the pie crust!).

    Nutrition

    Serving: 1g | Calories: 344kcal | Carbohydrates: 23g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 213mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

    Here are the 4-year-old chefs showing off a lasagna we made last week while June snoozes from the sidelines.

    little girl holding lasagna

    little girl holding lasagna

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Debra Eliotseats

      September 08, 2018 at 9:27 am

      5 stars
      I was just reading another blog about the glories of peanut butter. Glad to find another peanut butter fiend. Good luck with the laundry. It's never ending. 🙁

      Reply
      • Jess

        September 08, 2018 at 3:43 pm

        I can't ever resist a peanut butter dessert! Oof - so. much. laundry.

        Reply
    2. Cynthia

      September 09, 2018 at 12:24 pm

      Hi Jess! Can you use low fat or no fat cream cheese in this recipe? Also where do you buy the mini pb cups? Can’t wait to make this. Xo

      Reply
      • Jess

        September 19, 2018 at 3:17 pm

        Hi Cynthia - I didn't test the recipe with no fat or low fat cream cheese, but it's a pretty forgiving recipe, so my guess would be that those would work. PB cups came from Trader Joes and they are SO good!

        Reply

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