Frozen Peanut Butter Reeses Cheesecake

Name: Frozen Peanut Butter Reeses Cheesecake
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: 6 tbsp butter; 1 1/2 cup Semi Sweet Chocolate Chips; 1 1/2 cup Crispy Rice Cereal; 8 oz cream cheese, Softened; 1 cup sweetened condensed milk; 3/4 cup creamy peanut butter; 1 tsp vanilla extract; 2 tbsp lemon juice; 1 cup whipped topping, thawed; 2 tbsp Hot fudge sauce; 2 tbsp Peanut Butter; 1 packages Mini Reeses; 1 9" Springform Pan

Nicholas Jackson @cook_3931228

Jefferson City, Missouri

Something fun and delicious

Nicholas Jackson @cook_3931228

Jefferson City, Missouri

Something fun and delicious

Saved

Ingredients

30 mins

12 servings

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

Saved

Steps

30 mins

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.