No-Bake Peanut Butter Cheesecake Bars: A Dreamy Dessert for Busy Days
There’s something magical about the combination of peanut butter and cheesecake—creamy, rich, and just sweet enough to satisfy your cravings without sending you into a sugar coma. And when you don’t have to turn on the oven? Even better. These No-Bake Peanut Butter Cheesecake Bars are the answer to your dessert prayers, especially when life gets hectic (which, let’s be honest, is most of the time).
I first made these bars during a week when my kids had back-to-back activities, my work deadlines were piling up, and the thought of baking anything felt like climbing Mount Everest. Enter: this no-bake wonder. With a buttery graham cracker crust and a silky peanut butter cheesecake filling, they’re decadent enough for a dinner party but simple enough for a Tuesday night treat. Plus, they’re gluten-free-friendly if you use gluten-free graham crackers—because everyone deserves a slice (or two) of happiness.
Why You’ll Love These No-Bake Peanut Butter Cheesecake Bars
If you’re still on the fence, here’s why these bars deserve a spot in your recipe rotation:
- No oven required: Perfect for hot summer days or when you just don’t feel like baking.
- Crowd-pleaser: Peanut butter lovers will swoon over these.
- Make-ahead magic: They chill in the fridge, so you can prep them the night before.
- Customizable: Swap in almond butter or Oreo crust for fun twists.
How to Make No-Bake Peanut Butter Cheesecake Bars
Ingredients You’ll Need
- 1 ½ cups graham cracker crumbs (or gluten-free alternative)
- 6 tbsp melted butter
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ cup mini chocolate chips (optional, for topping)
Step-by-Step Instructions
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a lined 9×9-inch pan and chill for 15 minutes.
- Whip the filling: Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream to stiff peaks, then fold it into the peanut butter mixture.
- Assemble: Spread the filling over the crust, sprinkle with chocolate chips, and refrigerate for at least 4 hours (or overnight).
- Slice and serve: Cut into bars and enjoy! Store leftovers in the fridge for up to 5 days.
Tips for the Best No-Bake Cheesecake Bars
Want to avoid common pitfalls? Here’s my advice:
- Softened cream cheese is key: Cold cream cheese will leave lumps in your filling. Let it sit at room temp for 30 minutes first.
- Don’t skip the chilling time: Patience pays off! These bars need time to set properly.
- Drizzle with melted chocolate: For extra flair, melt chocolate chips with a splash of coconut oil and drizzle over the top.
If you love no-bake desserts, you’ll also adore my No-Bake Chocolate Haystacks—they’re another quick fix for sweet cravings!
Frequently Asked Questions
Can I use natural peanut butter?
Yes, but stick to the creamy, no-stir variety for the best texture. Natural peanut butter can sometimes separate and make the filling oily.
How long do these cheesecake bars last?
They’ll stay fresh in the fridge for up to 5 days—if they last that long!
Can I freeze no-bake peanut butter cheesecake bars?
Absolutely! Wrap them tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
What can I use instead of graham crackers?
Try crushed Oreos, pretzels, or even digestive biscuits for a fun twist. Check out Food Network’s guide to graham cracker substitutes for more ideas.
Why is my filling too soft?
If your bars aren’t setting, you might have under-whipped the cream or not chilled them long enough. Pop them back in the fridge for another hour.
Can I make these dairy-free?
Yes! Use dairy-free cream cheese, coconut cream instead of heavy whipping cream, and vegan butter. For more dairy-free dessert inspo, try my Vegan Chocolate Avocado Mousse.
There you have it—a dessert that’s as easy to make as it is delicious. Whether you’re hosting friends, treating yourself after a long day, or just need a little peanut butter therapy, these No-Bake Peanut Butter Cheesecake Bars are here to save the day. Now, who’s ready to grab a fork?
PrintNo-Bake Peanut Butter Cheesecake Bars
Description
Creamy peanut butter cheesecake filling atop a crunchy graham cracker crust, all without turning on your oven! These decadent bars are perfect for summer or anytime you crave a fuss-free dessert.
Ingredients
For the Crust:
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the filling:
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- For topping:
- 1/2 cup chocolate chips
- 1/4 cup peanut butter
- 1 tsp coconut oil
Instructions
1. Prepare the Crust:
- Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Make crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the prepared pan. Chill 15 minutes.
- Make filling: Beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla, mixing well.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold into peanut butter mixture until no streaks remain.
- Spread filling over chilled crust. Smooth top with a spatula. Refrigerate 4 hours or overnight.
- Make topping: Melt chocolate chips, peanut butter, and coconut oil together in 30-second microwave intervals, stirring until smooth. Drizzle over chilled bars.
- Let topping set 10 minutes before slicing into squares. Store refrigerated.
Notes
For cleaner slices, dip knife in hot water before cutting. Substitute almond butter for peanut allergies. Bars keep for 5 days refrigerated.
