Frozen Peanut Butter Cheesecake is an easy to make peanut butter dessert that's cool and creamy. This luscious treat is topped with peanut butter crumble and shaved chocolate
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, brown sugar, peanut butter, flour, and unsalted butter. 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.
Filling
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 the whipped topping into the peanut butter mixture. Spread evenly over the cooled crust. Sprinkle the remaining crumble over the top of the peanut butter mixture and then sprinkle with chocolate shavings if desired.
Cover and freeze for 4 hours or overnight.
Notes
I have folded up to 16 oz of whipped topping into the filling. It makes the filling higher and therefore, a larger dish.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.