There’s something magical about the combination of peanut butter and cheesecake—it’s rich, creamy, and just sweet enough to satisfy your deepest dessert cravings. And when you don’t have to turn on the oven? Even better. These No-Bake Peanut Butter Cheesecake Bars are the answer to busy days, last-minute gatherings, or those moments when you simply need a little indulgence without the fuss.
I first made these bars for a friend’s potluck when I was short on time (and energy). The result? They disappeared faster than I could say, Save me one! The best part? No one guessed how effortless they were to whip up. Whether you’re a seasoned baker or a kitchen newbie, this recipe is foolproof. Plus, it’s a fantastic make-ahead treat—just stash it in the fridge until you’re ready to serve. Trust me, your future self will thank you.
Why You’ll Love These No-Bake Peanut Butter Cheesecake Bars
If you need a little more convincing (though one bite will do the trick), here’s why this dessert is a must-try:
- No oven required: Perfect for hot summer days or tiny kitchens.
- Creamy meets crunchy: A buttery graham cracker crust pairs perfectly with the velvety peanut butter filling.
- Make-ahead magic: These bars taste even better after chilling overnight.
- Crowd-pleaser: Kids, adults, and even picky eaters will beg for seconds.
How to Make No-Bake Peanut Butter Cheesecake Bars
Ingredients You’ll Need
- For the crust: Graham cracker crumbs, melted butter, and a pinch of salt.
- For the filling: Cream cheese, creamy peanut butter, powdered sugar, vanilla extract, and whipped cream.
- For topping (optional): Melted chocolate, crushed peanuts, or a drizzle of caramel.
Step-by-Step Instructions
- Prep the crust: Mix graham cracker crumbs with melted butter and press into a lined pan. Chill for 15 minutes.
- Make the filling: Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Fold in whipped cream.
- Layer and chill: Spread the filling over the crust and refrigerate for at least 4 hours (or overnight).
- Add toppings: Slice into bars and garnish as desired. Serve cold!
Tips for the Best No-Bake Cheesecake Bars
Want to take these bars to the next level? Here are my pro tips:
- Use full-fat cream cheese for the creamiest texture.
- For a chocolate twist, swap half the graham crumbs for Oreo crumbs.
- Let the bars sit at room temperature for 5 minutes before slicing for cleaner edges.
- Freeze leftovers (if there are any!) for a frosty treat later.
If you love no-bake desserts, you’ll adore my No-Bake Chocolate Cookie Bars—they’re another easy crowd favorite!
Frequently Asked Questions
Can I use natural peanut butter?
Yes, but opt for the creamy, no-stir variety. Natural peanut butter can make the filling too oily.
How long do these cheesecake bars last?
Store them covered in the fridge for up to 5 days, or freeze for up to 2 months.
Can I make these gluten-free?
Absolutely! Use gluten-free graham crackers or almond flour for the crust.
Why is my filling too soft?
If your filling hasn’t set, it may need more chilling time. The whipped cream should be stiff before folding in.
Can I use a different nut butter?
Sure! Almond butter or cashew butter work well, though the flavor will vary. Check out Food Network’s nut butter guide for inspiration.
What’s the best way to cut cheesecake bars cleanly?
Dip a sharp knife in hot water, wipe dry, and slice. Repeat between cuts for neat bars.
There you have it—the ultimate no-fuss dessert that tastes like you spent hours in the kitchen. These No-Bake Peanut Butter Cheesecake Bars are proof that the best things in life (or at least in dessert) don’t have to be complicated. Whip up a batch, share with friends, or keep them all to yourself—I won’t judge. For more easy sweet treats, try my 5-Minute Microwave Fudge or browse Bon Appétit’s dessert collection for extra inspiration. Happy no-baking!
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