Frozen Peanut Butter Chocolate Rice Cereal Crust Cheesecake
Rich frozen cheesecake featuring creamy peanut butter filling nestled in a crunchy chocolate-coated rice cereal crust. The no-bake dessert combines tangy cream cheese with sweetened condensed milk and peanut butter, topped with warm drizzles of hot fudge and more peanut butter. Perfect for summer entertaining or special occasions when you want an impressive make-ahead dessert. The springform pan ensures clean slices, while the frozen texture creates a refreshing twist on traditional cheesecake.
Ingredients
- 6 tablespoons butter
- 1 ½ cups semi-sweet chocolate chips
- 2 ½ cups crispy rice cereal
- 1 package (8 oz) cream cheese, softened
- 1 cup sweetened condensed milk
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1 cup frozen whipped topping, thawed
- 2 tablespoons hot fudge sauce
- 2 tablespoons creamy peanut butter
Instructions
- 1
Melt butter and chocolate chips in microwave for about a minute until melted
- 2
Stir melted mixture until combined
- 3
Add crispy rice cereal and stir well to coat
- 4
Press mixture into bottom and up sides of 9-inch springform pan
- 5
Place in freezer to chill while making filling
- 6
Beat cream cheese until fluffy
- 7
Add sweetened condensed milk and peanut butter and mix until thoroughly combined
- 8
Add vanilla and lemon juice and mix until combined
- 9
Gently fold in whipped topping
- 10
Pour filling into prepared crust
- 11
Heat fudge and peanut butter in separate bowls for 20-30 seconds until warm
- 12
Drizzle heated mixtures over filling
- 13
Freeze for 4-6 hours or until firm
- 14
Remove from freezer 10 minutes before serving to make cutting easier
- 15
Garnish with peanut butter and chocolate candy bars
Tips
Use a springform pan instead of pie pan for easier slice removal and cleaner presentation.
Let cheesecake sit at room temperature for 10 minutes before cutting to prevent cracking and ensure smooth slices.
Warm the fudge and peanut butter slightly before drizzling for better flow and more attractive presentation.
Good to Know
Store covered in freezer for up to 1 month. Wrap tightly to prevent ice crystals.
Can be made up to 3 days ahead. Keep frozen until ready to serve.
Serve frozen or let thaw 10 minutes for easier slicing. Garnish just before serving.
Common Mistakes
Let cheesecake thaw slightly before cutting to avoid cracking the filling.
Press crust firmly into pan to prevent crumbling when sliced.
Don't overheat the drizzle ingredients or they will be too thin to create attractive patterns.
Substitutions
Dairy-Free Swaps
Vegan Options
Nut-Free Alternatives
FAQ
Can I use a regular pie pan instead of springform?
Yes, but a springform pan makes removing slices much easier and cleaner. If using pie pan, dip knife in warm water between cuts.
How long does this cheesecake keep in the freezer?
Properly wrapped, it keeps for up to 1 month in the freezer. Cover tightly with plastic wrap and foil to prevent freezer burn.
Can I make this without a microwave?
Yes, melt butter and chocolate in double boiler over simmering water. Stir frequently until smooth and combined.