Nutter Butter cookies make the perfect cheesecake crusts. The peanut butter binds the cookie crumbs together, and when packed in tightly, the mixture forms a thick, sturdy base for the light and fluffy topping.
Author:Addie Gundry
Prep Time:1 hourt
Chill Time:5 hours
Total Time:6 hours
Yield:1 cheesecake, Serves 10-12 1x
Category:Desserts
Ingredients
Scale
Crust
24 Nutter Butter cookies
tablespoon granulated sugar
4–5 tablespoons unsalted butter, melted
Filling
(8-ounce) packages cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
16 ounces cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
8 Nutter Butter cookies, broken
2 (8-ounce) containers frozen whipped topping, thawed, for garnish
Mini marshmallows for garnish
Instructions
Crust
To make the crust, crush the cookies in the food processor until finely crushed. Add the granulated sugar and melted butter.
Press the mixture into the bottom and up the sides of a 9-inch springform pan.
Refrigerate for 1 hour, until firm.
Filling
In the bowl of a stand mixer fitted with the paddle, beat the cream cheese, peanut butter, and granulated sugar until well combined.
In a clean mixer bowl fitted with the wire whip, whip the cream, powdered sugar, and vanilla until firm peaks form.
Fold the whipped cream mixture into the cream cheese–peanut butter mixture. Fold in the broken cookies.
Spread the mixture over the crust.
Refrigerate the cheesecake for at least 4 hours or overnight.
Serve, garnished with whipped topping, mini marshmallows, and extra crushed Nutter Butter cookies.
