Frozen NUTTER BUTTER Cheesecake

12  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • Makes 12 servings.

Frozen NUTTER BUTTER Cheesecake Recipe


  • 16 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
  • 3 oz. semi-sweet baking chocolate, divided
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1 tub (8 oz.) frozen whipped topping, thawed


  • Cut  6 cookies crosswise in half; stand, cut-sides down, around inside edge of 10-inch springform pan. Cut remaining cookies in half; arrange on bottom of pan. Melt 2 oz. chocolate as directed on package.
  • Beat  cream cheese and sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Blend in milk. Gently stir in whipped topping. Spoon over cookie layer in pan.
  • Freeze  4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate; refrigerate until ready to use.
  • Remove  cheesecake from freezer 15 min. before serving; refrigerate until cheesecake can easily be cut. Top with chocolate curls just before serving.

Recipe Tips

Size-WiseBalance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.

VariationPrepare using Neufchatel cheese and frozen light whipped topping.

Storage Know-HowStore leftover cheesecake in freezer.


Nutrition Information

Makes 12 servings.

Nutrition per serving:

    • Calories 270 
    • Total fat 16 g
    • Saturated fat 10 g
    • Cholesterol 25 mg
    • Sodium 150 mg
    • Carbohydrate 29 g
    • Dietary fiber 1 g
    • Total sugars 18 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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