No-Bake Peanut Butter Cheesecake Bars
These are no-bake cheesecake bars with a graham cracker crust and a peanut butter cream cheese filling. They require no oven time, just a few hours in the refrigerator to set.
Ingredients
For the Graham Cracker Base
- 2 cups graham cracker crumbs (from ~16-18 full sheets) 240g
- 1/3 cup granulated sugar 67g
- 7 Tbsp unsalted butter 99g, melted
For the Peanut Butter Filling
- 12 oz cream cheese room temperature
- 3/4 cup creamy peanut butter 195g
- 3/4 cup powdered sugar 90g
- 3/4 cup heavy whipping cream 180ml
- 1 1/2 tsp vanilla extract
For the Topping (Optional)
- 2 Tbsp creamy peanut butter melted
- 1/4 cup mini chocolate chips
- 1/4 cup mini peanut butter cups
Instructions
- Line 9x9 pan with parchment paper, leaving overhang.
- Pulse graham crackers into crumbs, mix with sugar and melted butter until like wet sand.
- Press crumb mixture firmly into pan bottom. Refrigerate.
- Beat cream cheese until smooth. Add peanut butter and powdered sugar, beat until combined.
- Whip heavy cream and vanilla until stiff peaks form.
- Fold whipped cream into peanut butter mixture in two batches.
- Spread filling over crust.
- Drizzle melted peanut butter on top, swirl with knife. Sprinkle with chocolate chips and peanut butter cups.
- Refrigerate until firm, at least 3 hours.
- Lift using parchment and slice into squares.
Notes
Bars can be refrigerated overnight. Use room temperature cream cheese for smoothest results.
Did you make this recipe?Let me know how you liked it below!