About this recipe:A no-bake cheesecake that all peanut butter fans will adore. There's a chocolaty base with a bit of crunch, and a creamy, peanutty filling. Kids are sure to love this cheesecake, and it's nice and cool for summer.
175g plain chocolate chips
70g crispy rice cereal, like Rice Krispies®
225g cream cheese, softened
280g sweetened condensed milk
200g smooth peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
60g whipped cream
125ml chocolate sauce
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In a heavy saucepan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 23cm pie dish or cake tin. Chill 30 minutes.
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. Fold in whipped cream. Pour over prepared base. Drizzle chocolate sauce over the top.
Freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.