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
Scale
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.