Frozen NUTTER BUTTER Cheesecake

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 16 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
  • 3 oz. semi-sweet baking chocolate, divided
  • 1 pkg. (8 oz.) cream cheese, softened
  • ⅓ cup sugar
  • ¼ cup milk
  • 1 tub (8 oz.) frozen whipped topping, thawed

Nutrition facts

Recipe Tips


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.