A square piece of peanut butter cheesecake sitting on a stack of two white plates and a blue napkin.
5 from 5 votes

Frozen Peanut Butter Cheesecake Dessert Recipe

Frozen Peanut Butter Cheesecake Dessert is a creamy luscious treat that only looks fancy. This easy peanut butter dessert is topped with a brown sugar peanut butter crumble and shaved chocolate topping.
Prep Time 20 mins
Cook Time 10 mins
Freeze 4 hrs
Servings 15
Author Julie Menghini



  • 1/2 cup brown sugar
  • 1/2 cup peanut butter room temperature
  • 1 cup flour
  • 1/4 cup unsalted butter softened


  • 8 oz cream cheese room temperature
  • 2/3 cup creamy peanut butter room temperature
  • 1 tsp vanilla extract
  • 1 tbsp chocolate syrup optional
  • 1/4 cup powdered sugar
  • 12 oz frozen whipped topping thawed
  • chocolate shavings optional



  • Preheat the oven to 350°F. Spray the bottom of a 9x13 pan with non-stick cooking spray
  • In a bowl (I used an electric stand mixer) combine the crumb ingredients and mix until crumbly. Reserve one cup from the mixture (for the topping) and press the remaining onto the bottom of the prepared pan. Bake for 10 minutes.
  • Remove from the oven and place on a cooling rack. Allow the crust to cool completely.


  • In the bowl of an electric stand mixer, combine the cream cheese, peanut butter, vanilla, powdered sugar, and chocolate syrup if using. Mix on medium-high until fluffy.
  • Fold in the whipped topping into the peanut butter mixture. Spread evenly over the cooled crust. Sprinkle the remaining crumble over the top and then the chocolate shavings if desired.
  • Freeze



I have folded up to 16 oz of whipped topping into the filling.  It makes the filling higher and therefore, a larger dish. 


Calories: 322kcal | Carbohydrates: 27g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 162mg | Potassium: 198mg | Fiber: 1g | Sugar: 18g | Vitamin A: 314IU | Calcium: 48mg | Iron: 1mg
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