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.
Superb! Put in a 13x9 pan and made a more bar like appearance. This served wonderfully and tasted fabulous! - 05 Dec 2005 (Review from Allrecipes US | Canada)
I've made this several times as it is SO good! I took other reviewers advice and used only 2 c. rice cereal. I didn't have chocolate chips so I substituted 4 oz. semi-sweet chocolate. I also could not find 5 oz. cans of sweetened condensed milk so used a full 14 oz. can. I took Cookiesprite's suggestion for the topping and melted 1 oz. semi-sweet chocolate and dded 1 tbsp. of butter to make the chocolate coating for the top. The last few times I have reduce the peanut butter to 1/2 c., as it was a little to peanut-buttery for us, and add an additional 4 oz. cream cheese. We really like the crust, by the way! Thank you Angel! - 09 Sep 2006 (Review from Allrecipes US | Canada)
No rice krispies on hand, I made an Oreo cookie crust from scratch. I kept to the recipe otherwise. Most of the ingredients I found cheaply at Grocery Outlet, so it wasn't expensive to make. I did use Super-Chunk peanut butter and I sprinkled the top with chopped honey-roasted peanuts. I don't care for peanut butter and chocolate and I liked this, as did my husband, whose a Reese's fanatic. I think using the homemade whipped cream really makes it good. NOTE: This is a VERY rich pie. Make sure you cut small wedges of this and share with your friends/family! This would be great for a potluck or family dinner. - 28 Aug 2009 (Review from Allrecipes US | Canada)