Go Back
–+ servings
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 minutes
Freeze Time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Keyword: chocolate, freezer pie, no-bake, peanut butter dessert
Servings: 12
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 Tbsp Butter, melted

Filling:

  • 1 1/3 cups Heavy Cream
  • 1 8 oz package Cream Cheese, room temperature
  • 1 cup Peanut Butter
  • ½ cup Powdered Sugar
  • 1 tsp 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