Frozen Peanut Butter Reeses Cheesecake

Ingredients

Crust
  • 6 tbspbutter
  • 1 1/2 cupSemi Sweet Chocolate Chips
  • 1 1/2 cupCrispy Rice Cereal
Filling
  • 8 ozcream cheese, Softened
  • 1 cupsweetened condensed milk
  • 3/4 cupcreamy peanut butter
  • 1 tspvanilla extract
  • 2 tbsplemon juice
  • 1 cupwhipped topping, thawed
Topping
  • 2 tbspHot fudge sauce
  • 2 tbspPeanut Butter
  • 1 packagesMini Reeses
  • 19" Springform Pan

Instructions

1_ Melt Butter and Chocolate Chips in a microwavable bowl. Stir together til mixed.

2_ Add Crispy Rice Cereal to Butter/Chocolate Chip mix. Mix until all the cereal is covered in chocolate mix.

3_ Take mix and push against bottom and sides of the 9inch Springform Pan. Let crust sit in freezer while you prepare the filling.

4_ In a large bowl beat cream cheese until fluffy.

5_ Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.

6_ Add vanilla and lemon juice and mix until combined.

7_ Gently fold in the whipped topping. Pour filling into the prepared crust.


8_ Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.

9_ Decorate cake with mini reeses.

10_ Freeze for 4-6 hours. Let sit for 10 minutes before serving.

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