Frozen Peanut Butter Cheesecake
Super fluffy cheesecake with a peanut butter kicker!
- ⅓ cup butter
- 1 cup semisweet chocolate chips
- 2 ½ cups crispy rice cereal
- 1 8 ounce package cream cheese softened
- 1 10 ounce can sweetened condensed milk
- ¾ cup peanut butter
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- ½ cup chocolate fudge sauce
Melt the butter and chocolate chips in a heavy saucepan over a low heat. Take the pan off the heat and gently stir in the crispy rice until the pieces are coated. Press that mix into the bottom and sides of a 9 inch pie plate and let it thicken in the fridge for 30 minutes.
In a big bowl, beat the cream cheese until it becomes fluffy, then gradually beat in the condensed milk and peanut butter until it's a single smooth mix. Stir in the lemon juice and vanilla, then fold in the whipped cream. Pour that stuff into the prepped crust and drizzle the chocolate topping over it. Leave the cake in the freezer for at least 4 hours or until firm. Make sure you leave the cake in the freezer until you want to serve it, and if you have any leftovers, put them in there as well.