Frozen Peanut Butter Reeses Cheesecake Recipe by Nicholas Jackson
Frozen Peanut Butter Reeses Cheesecake Cooking Instructions 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. 1 Melt Butter and Chocolate Chips in a microwavable bowl. Stir together til mixed. 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. 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. 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. 4 In a large bowl beat cream cheese until fluffy. 5 Add the sweetened condensed milk and peanut butter and mix until thoroughly combined. 5 Add the sweetened condensed milk and peanut butter and mix until thoroughly combined. 6 Add vanilla and lemon juice and mix until combined. 6 Add vanilla and lemon juice and mix until combined. 7 Gently fold in the whipped topping. Pour filling into the prepared crust. 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. 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. 9 Decorate cake with mini reeses. 10 Freeze for 4-6 hours. Let sit for 10 minutes before serving. 10 Freeze for 4-6 hours. Let sit for 10 minutes before serving. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Banana-Oatmeal bars Best Apple Crisp Slow Cooker Chicken Stew Delicious Breakfast Bake Slow Cooker Teriyaki Chicken Banana-Oatmeal bars Best Apple Crisp Slow Cooker Chicken Stew Delicious Breakfast Bake Slow Cooker Teriyaki Chicken Bolacha com recheio de maçã (cookie with apple) Cheesy garlic bread with guacamole Steak & Mushroom Teriyaki Quesadillas Breakfast quesadilla Ramen noodle soup Pasta & Beans Aoili (Mayo) BBQ Spare Ribs Cream-filled Donut Poppers Cottage cheese scrambled/cubed in creamy garlicky spinach gravy Bolacha com recheio de maçã (cookie with apple) Cheesy garlic bread with guacamole Steak & Mushroom Teriyaki Quesadillas Breakfast quesadilla Ramen noodle soup Pasta & Beans Aoili (Mayo) BBQ Spare Ribs Cream-filled Donut Poppers Cottage cheese scrambled/cubed in creamy garlicky spinach gravy