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
Scale
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.