Description
Creamy, rich peanut butter cheesecake bars with a crunchy graham cracker crust—no oven required! Perfect for summer or when you need a quick dessert fix.
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- For the topping:
- 1/2 cup melted chocolate chips
- 2 tablespoons chopped peanuts
Instructions
1. Prepare the Crust:
- 1. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- 2. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the pan. Chill for 15 minutes.
- 3. Make the filling: Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Gently fold in whipped cream.
- 4. Spread filling over the crust and smooth the top. Refrigerate for at least 4 hours (or overnight).
- 5. Drizzle with melted chocolate and sprinkle chopped peanuts before slicing into bars.
Notes
For a firmer texture, freeze for 1 hour before serving. Substitute almond butter for a nut-free version.