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Frozen Peanut Butter Reeses Cheesecake is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Frozen Peanut Butter Reeses Cheesecake is something which I have loved my entire life.

In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla.

To begin with this particular recipe, we must first prepare a few components. You can have frozen peanut butter reeses cheesecake using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Frozen Peanut Butter Reeses Cheesecake:

1. Get Crust
2. Make ready 6 tbsp butter
3. Prepare 1 1/2 cup Semi Sweet Chocolate Chips
4. Prepare 1 1/2 cup Crispy Rice Cereal
5. Take Filling
6. Prepare 8 oz cream cheese, Softened
7. Get 1 cup sweetened condensed milk
8. Make ready 3/4 cup creamy peanut butter
9. Prepare 1 tsp vanilla extract
10. Take 2 tbsp lemon juice
11. Prepare 1 cup whipped topping, thawed
12. Prepare Topping
13. Prepare 2 tbsp Hot fudge sauce
14. Get 2 tbsp Peanut Butter
15. Get 1 packages Mini Reeses
16. Prepare 1 9" Springform Pan

Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Wrap aluminum foil around the sides and the bottom of the springform pan. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in water bath!!!!

Instructions to make Frozen Peanut Butter Reeses Cheesecake:

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.

There are few things I like better than peanut butter and chocolate together, but throw some Oreos in the mix, and it's now become my favorite dessert. No-Bake Peanut Butter Cheesecake is incredibly rich and indulgent. It's creamy and soft with a solid and flavorful cookie crust. No-Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet. Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust.

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