No-Bake Peanut Butter Cheesecake Bars: A Creamy Dreamy Treat
There’s something magical about the combination of peanut butter and cheesecake—it’s rich, indulgent, and downright comforting. But let’s be real: turning on the oven in the middle of summer (or after a long day) isn’t always appealing. That’s where these No-Bake Peanut Butter Cheesecake Bars come in! They’re creamy, dreamy, and require zero baking, making them the perfect dessert for busy weeknights, last-minute gatherings, or when you just need a little peanut butter therapy.
I first made these bars during a heatwave when the thought of baking made me sweat just thinking about it. With a toddler tugging at my leg and a kitchen that felt like a sauna, I needed something quick, cool, and guaranteed to satisfy my sweet tooth. These bars delivered—and then some. The best part? They’re so simple that even if you’re not a dessert person, you’ll feel like a pastry pro. Plus, they’re a hit with kids and adults alike (my husband may or may not have hidden a few in the back of the fridge).
Why You’ll Love These No-Bake Peanut Butter Cheesecake Bars
If you need more convincing (though the words “peanut butter” and “cheesecake” should do the trick), here’s why these bars are a must-make:
- No oven required—perfect for hot days or tiny kitchens.
- Ready in under 30 minutes (plus chilling time).
- Only 7 simple ingredients—most are pantry staples!
- Customizable: Swap the crust, drizzle with chocolate, or add a sprinkle of sea salt.
How to Make No-Bake Peanut Butter Cheesecake Bars
Ingredients You’ll Need
- For the crust: Graham crackers, melted butter, and a pinch of sugar.
- For the filling: Cream cheese, creamy peanut butter, powdered sugar, vanilla extract, and whipped cream.
Step-by-Step Instructions
- Make the crust: Crush graham crackers into fine crumbs, mix with melted butter and sugar, then press into a lined pan. Chill for 10 minutes.
- Whip the filling: Beat cream cheese and peanut butter until smooth, then add powdered sugar and vanilla. Fold in whipped cream for fluffiness.
- Layer and chill: Spread the filling over the crust, smooth the top, and refrigerate for at least 4 hours (or overnight).
- Slice and serve: Cut into bars, drizzle with extra peanut butter or chocolate, and enjoy!
Tips for the Best No-Bake Cheesecake Bars
- Use full-fat cream cheese for the creamiest texture.
- Let the bars chill overnight for clean slices.
- For a chocolate twist, swap the graham crackers for Oreo crumbs.
If you love no-bake desserts, you’ll adore my No-Bake Chocolate Pie—it’s another crowd-pleaser that requires minimal effort!
Frequently Asked Questions
Can I use natural peanut butter?
Yes, but the texture may be looser. Stick with creamy, no-stir peanut butter for best results.
How long do these bars last?
Up to 5 days in the fridge or 1 month in the freezer (wrap tightly).
Can I make these gluten-free?
Absolutely! Use gluten-free graham crackers or almond flour for the crust.
Why is my filling too soft?
It may need more chilling time, or the whipped cream was overfolded. Check out Bon Appétit’s no-bake cheesecake guide for troubleshooting.
Can I use a different nut butter?
Sure! Almond or cashew butter work, but the flavor will vary.
What’s the best way to cut clean slices?
Dip a sharp knife in hot water, wipe dry, and slice gently. Repeat between cuts.
Whether you’re craving a quick dessert, need a potluck hero, or just want to treat yourself, these No-Bake Peanut Butter Cheesecake Bars are the answer. They’re proof that the best things in life don’t always require an oven—just a little patience (and maybe an extra spoonful of peanut butter). Looking for more easy sweets? Try my 3-Ingredient Peanut Butter Cookies next!
No-Bake Peanut Butter Cheesecake Bars
Description
Creamy, rich peanut butter cheesecake filling atop a crunchy graham cracker crust—no oven required! These bars are perfect for hot summer days or anytime you crave a fuss-free dessert.
Ingredients
For the Crust:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the filling:
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
- For the topping:
- 1/4 cup melted peanut butter (for drizzling)
- 1/4 cup crushed peanuts (optional)
Instructions
1. Prepare the Crust:
- 1. Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
- 2. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the prepared dish. Chill for 15 minutes.
- 3. Make the filling: Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Gently fold in whipped cream until no streaks remain.
- 4. Spread filling over the chilled crust. Smooth the top with a spatula.
- 5. Drizzle with melted peanut butter and sprinkle crushed peanuts (if using).
- 6. Chill for at least 4 hours (or overnight) until set. Lift out using parchment, slice, and serve.
Notes
For a firmer texture, freeze for 1 hour before slicing. Store leftovers covered in the fridge for up to 5 days.
