Peanut Butter & Chocolate Cheese Cake

A frozen cheesecake that tastes like a giant peanut butter cup on a graham cracker crust. No baking, no water bath, no fuss. Beat the filling, pour it over the crust, freeze, and you’re done.

The filling is cream cheese whipped smooth with peanut butter, powdered sugar, and vanilla, then lightened with folded-in whipped topping. It freezes into something between ice cream and mousse, creamy and scoopable straight from the freezer.

Chopped peanuts in the crust and scattered on top give every slice a salty crunch that cuts through the sweetness. A drizzle of chocolate syrup across the top ties the whole peanut-butter-meets-chocolate thing together.

Pro Tips

• Let the cream cheese come to room temperature before beating. Cold cream cheese stays lumpy no matter how long you mix it.
• Fold the whipped topping in gently with a spatula, not a mixer. Over-mixing deflates it and the filling loses its airy texture.
• Use smooth peanut butter, not chunky. You want the filling silky. The chopped peanuts on top handle the crunch.
• Pull the pan from the freezer about 10 minutes before slicing. A sharp knife dipped in hot water makes clean cuts.

Variations

• Use chocolate graham cracker crumbs for the crust to double down on the chocolate.
• Swirl Nutella through the filling before freezing for a chocolate-hazelnut twist.
• Top individual slices with crumbled Reese’s cups for a party-worthy presentation.