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This Frozen Peanut Butter Cheesecake Pie is the perfect chilly dessert to enjoy after your meal or for a special occasion! It has peanut butter cookie crust, homemade peanut butter cheesecake filling and it is topped with chopped peanut butter cups!
“This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.”
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
My husband, Thomas, LOVES chocolate and peanut butter together. This cheesecake pie was made with him in mind and it’s full peanut butter and topped with chopped peanut butter cups.
Even the crust is made of peanut butter cookies!
Why You Should Make Peanut Butter Cheesecake Pie…
- Great frozen dessert
- topped with tons of peanut butter cups
- perfect for peanut butter lovers
QUICK GLANCE AT INGREDIENTS FOR Peanut Butter Cheesecake Pie:
- peanut butter cookies
- butter, melted
- cream cheese, softened
- powdered sugar
- smooth peanut butter
- mini peanut butter cups, chopped
(AMOUNTS IN RECIPE CARD BELOW)
How to make Peanut Butter Cheesecake Pie:
Crush peanut butter cookies in a food processor or blender.
Add melted butter and mix well.
Press mixture into a 9 inch tart or pie pan.
Place crust into freezer for 2 hours.
When crust is ready, start on pie.
Add cream cheese and powdered sugar to bowl of an electric mixer.
Mix until smooth.
Add in peanut butter and milk, whisk until smooth.
Spoon into pie crust.
Top with chopped peanut butter cups.
Place into freezer for 6 hours or until firm
Frequently Asked Questions
More pie Recipes to make:
SPONSORED ITEMS USED IN THIS RECIPE:
Peanut Butter Cheesecake Pie
- 20 peanut butter Nutter Butter cookies
- 4 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup smooth peanut butter
- 2 tablespoons milk
- 30 mini peanut butter cups, chopped
- Crush peanut butter cookies in a food processor or blender.
- Add melted butter and mix well.
- Press mixture into a 9 inch tart or pie pan.
- Place crust into freezer for 2 hours.
- When crust is ready, start on pie.
- Add cream cheese and powdered sugar to bowl of an electric mixer.
- Mix until smooth.
- Add in peanut butter and milk, whisk until smooth.
- Spoon into pie crust.
- Top with chopped peanut butter cups.
- Place into freezer for 6 hours or until firm.
I used Nutter Butter cookies but you can use any kind of peanut butter cookie.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 928Total Fat: 78gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 78mgSodium: 741mgCarbohydrates: 43gFiber: 6gSugar: 22gProtein: 26g
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Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Peanut Butter Cheesecake Pie from Big Bear’s Wife
Limeade Honey Fruit Salad from Semi Homemade Recipes
No Churn Cake Batter Ice Cream from 4 Sons ‘R’ Us
Twix Cookies from Devour Dinner
Strawberry Crunch Cheesecake Cones from SugarYums
Blueberry Cobbler from Food Hunter’s Guide to Cuisine
Strawberry Shortcake Bread Pudding from Sweet ReciPEAs
Roasted Blueberry Pull-apart Loaf from Karen’s Kitchen Stories
Lemon Lime Filled Cupcakes from Cookaholic Wife
SUMMER DESSERT WEEK GIVEAWAY TIME!
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pana Rafflecopter giveaway
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.