No Bake Peanut Butter Cheesecake Bars
Deliciously creamy no-bake cheesecake bars made with peanut butter and a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (like Cool Whip)
For Topping
- Chocolate sauce (optional)
- Crushed peanuts (optional)
Instructions
Preparation
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press this mixture evenly into the bottom of a greased 8×8-inch baking pan. Set aside.
- In a large mixing bowl, blend the softened cream cheese and peanut butter using a hand mixer until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until fully combined.
- Gently fold in the whipped topping until no streaks remain. Your mixture should be light and fluffy.
- Pour the peanut butter cheesecake filling on top of the crust, spreading it evenly. Smooth out the top as best as you can.
- Cover the baking pan with plastic wrap and place it in the refrigerator for at least 4 hours or until set.
- Once firm, cut the bars into squares and drizzle with chocolate sauce and sprinkle with crushed peanuts if desired.
Notes
Store any leftover bars in an airtight container in the refrigerator for up to a week. You can freeze them for up to three months. To enjoy after freezing, thaw in the fridge for a few hours or set them at room temperature for 30 minutes. For variations, you can use crunchy peanut butter or light cream cheese and whipped topping.