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No Bake Peanut Butter Cheesecake Bars

No Bake Peanut Butter Cheesecake Bars

  • Author: Sarah
  • Total Time: 4 hours 55 minutes
  • Yield: 16 bars 1x

Description

These No Bake Peanut Butter Cheesecake Bars feature a creamy peanut butter cheesecake filling on a buttery graham cracker crust, topped with a silky chocolate layer. Perfect for peanut butter lovers and anyone seeking an easy, impressive dessert without turning on the oven.

Ingredients

Scale
  • 16 oz (450g) cream cheese, softened
  • 1 cup (260g) creamy peanut butter
  • 1 cup (120g) powdered sugar
  • 1 cup (240ml) heavy whipping cream
  • 2 cups (200g) graham crackers, crushed
  • 6 tbsp (85g) unsalted butter, melted
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/4 cup (35g) peanuts, chopped (optional)

Instructions

  1. Line an 8×8-inch (20x20cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Crush graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin. Pour crumbs into a mixing bowl, then add melted butter. Mix until the mixture looks like damp sand. Press firmly and evenly into the prepared pan. Chill in the fridge for at least 15 minutes to set.
  3. In a cold bowl, whip heavy cream until stiff peaks form, about 3-4 minutes with an electric mixer on medium-high. Set aside.
  4. In a large bowl, beat softened cream cheese until smooth and creamy, about 2 minutes. Add peanut butter and powdered sugar. Beat until fully combined and fluffy, scraping down the bowl as needed. Fold in the whipped cream gently with a spatula until no streaks remain.
  5. Pour the peanut butter cheesecake mixture over the chilled crust. Smooth the top with a spatula, spreading evenly into the corners. Tap the pan gently on the counter to remove any air bubbles.
  6. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. (Alternatively, chill in the freezer for 2 hours, but texture may be slightly icy.)
  7. After the bars are set, melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring each time, until smooth (about 1-2 minutes total). Pour over the cheesecake layer and tilt the pan to coat evenly. Sprinkle chopped peanuts over the top, if using.
  8. Return the pan to the fridge for 30 minutes, or until the chocolate is set. Lift the bars out using the parchment overhang. For clean slices, run a sharp knife under hot water and wipe dry between cuts.

Notes

For best results, use room-temperature cream cheese and chill the bars thoroughly before slicing. To make gluten-free, use gluten-free graham crackers. For dairy-free, substitute dairy-free cream cheese and coconut cream. Add a teaspoon of coconut oil to the chocolate if it seizes. Dip your knife in hot water for clean slices.

  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 370
  • Sugar: 17
  • Sodium: 180
  • Fat: 27
  • Saturated Fat: 12
  • Carbohydrates: 27
  • Fiber: 2
  • Protein: 7

Keywords: no bake, peanut butter, cheesecake bars, easy dessert, layered dessert, chocolate, summer dessert, no oven, party dessert

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Find it online: https://gentlerecipes.com/no-bake-peanut-butter-cheesecake-bars-easy-recipe-best-layered-dessert/