Frozen Peanut Butter Cheesecake with Fudge Sauce Topping
Indulge in the irresistible decadence of this Frozen Peanut Butter Cheesecake with Fudge Sauce Topping—a no-bake dessert that’s as effortless as it is luxurious. Featuring a buttery graham cracker crust, a velvety peanut butter and cream cheese filling, and a crown of rich, drizzled fudge sauce, this cheesecake is the ultimate frozen treat. The creamy, dreamy layers are balanced perfectly with the optional crunch of chopped peanuts, offering an enticing texture in every bite. With just 25 minutes of prep time and no oven required, this easy-to-make dessert is perfect for summertime gatherings or anytime you crave a sweet treat. Simply freeze, drizzle, slice, and serve for a show-stopping dessert guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1.5 cups Powdered sugar
- 1.25 cups Creamy peanut butter
- 8 ounces Whipped topping (thawed, if frozen)
- 1 cup Hot fudge sauce
- 0.25 cup Peanuts, chopped (optional, for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create the crust. Place the pan in the freezer to set while you prepare the filling.
In a large mixing bowl, use an electric mixer to beat the cream cheese and powdered sugar together until smooth and creamy.
Add the peanut butter to the cream cheese mixture and beat until fully combined and smooth.
Using a spatula, gently fold in the whipped topping until no streaks remain.
Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula.
Cover the pan with plastic wrap or aluminum foil and freeze for at least 6 hours, or until fully set.
When ready to serve, heat the fudge sauce according to the package instructions (if required) until pourable but not too hot.
Remove the cheesecake from the freezer and release it from the springform pan. Transfer to a serving plate.
Pour the warm fudge sauce over the top of the cheesecake, allowing it to drizzle down the sides.
Optional: Sprinkle chopped peanuts over the top for garnish.
Let the cheesecake soften slightly at room temperature for about 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 455.0 g | 583% | |
| Saturated Fat | 207.5 g | 1038% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 4363 mg | 190% | |
| Total Carbohydrate | 517.0 g | 188% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 316.9 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 847 mg | 65% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2982 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
