I love making No Bake Peanut Butter Cheesecake Bars because they come together fast and taste rich. I keep the steps small and the flavors bold, so I can serve them the same day I make them and still relax.
Dad James ate three in one sitting the first time I brought these to a picnic with Mom Eva and Sister Jennifer.
Your Ingredients List
- 1½ cups graham-cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened
- ½ cup creamy peanut butter
- ¼ cup honey
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon sea-salt
- 2 tablespoons dark chocolate, melted (optional)
- Pinch of flaky sea-salt (optional)
My Go-To Equipment
I use a medium bowl, a large bowl, a hand mixer or whisk, a spatula, an 8×8-inch square pan, plastic wrap, and the fridge.
The Simple Steps to Follow
- Mix graham-cracker crumbs, melted butter, and sugar until the mix looks like wet sand.
- Press the crust firmly into the bottom of an 8×8-inch pan to make an even layer.
- Beat the cream cheese on low until smooth.
- Add peanut butter and mix until glossy.
- Drizzle in the honey while mixing, then pour in the heavy cream slowly.
- Stir in vanilla and sea-salt until just combined.
- Spread the filling over the crust and smooth the top.
- Drizzle melted chocolate on top and sprinkle flaky sea-salt if you like.
- Cover the pan and chill for at least 45 minutes until firm.
- Cut into 12 bars and store in an airtight container.
Healthy Twists on a Classic
I like to use a whole-grain cracker crust or lower-sugar honey alternatives to cut sugar. For ideas on making smart swaps and watching carbs, read my quick note in the are ramen noodles ok for keto guide for tips that apply to many desserts.
Serving Suggestions From My Table
I often pair these bars with strong coffee or a small scoop of vanilla ice cream. For a full dinner party, serve a light fish main and end with these bars, like in my favorite branzino recipe for the main course.
Getting It Just Right
Make sure the cream cheese is room temperature so the filling mixes smooth. Press the crust firmly so the base does not fall apart. Chill long enough so the bars cut cleanly.
How to Store Leftovers
Keep the bars in an airtight container in the fridge for up to 5 days. To freeze, wrap each bar in plastic wrap and place in a freezer bag for up to 2 months. Thaw in the fridge before serving.
Enjoy Every Moment
I make these when I want hands-off dessert that still looks special. I hope you share them with people you love.
A Few Common Questions
Can I freeze No Bake Peanut Butter Cheesecake Bars?
Yes, you can freeze them. Wrap each bar well and store in a freezer bag for up to 2 months. Thaw in the fridge before serving.
Can I make No Bake Peanut Butter Cheesecake Bars nut-free?
You can try a seed butter like sunflower seed butter instead of peanut butter. The flavor will change, but the texture stays similar.
How long will No Bake Peanut Butter Cheesecake Bars stay fresh in the fridge?
They stay fresh for about 5 days in an airtight container in the fridge. If they sit out more than two hours, move them back to the fridge to keep them safe.
Print
No Bake Peanut Butter Cheesecake Bars
- Total Time: 60
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
A quick and delicious dessert for peanut butter lovers, these No Bake Cheesecake Bars come together easily and chill for a perfect treat.
Ingredients
- 1½ cups graham-cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened
- ½ cup creamy peanut butter
- ¼ cup honey
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon sea-salt
- 2 tablespoons dark chocolate, melted (optional)
- Pinch of flaky sea-salt (optional)
Instructions
- Mix graham-cracker crumbs, melted butter, and sugar until the mix looks like wet sand.
- Press the crust firmly into the bottom of an 8×8-inch pan to make an even layer.
- Beat the cream cheese on low until smooth.
- Add peanut butter and mix until glossy.
- Drizzle in the honey while mixing, then pour in the heavy cream slowly.
- Stir in vanilla and sea-salt until just combined.
- Spread the filling over the crust and smooth the top.
- Drizzle melted chocolate on top and sprinkle flaky sea-salt if you like.
- Cover the pan and chill for at least 45 minutes until firm.
- Cut into 12 bars and store in an airtight container.
Notes
Make sure the cream cheese is at room temperature for a smooth filling. Press the crust firmly and chill adequately for clean cuts.
- Prep Time: 15
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: peanut butter, cheesecake, no bake, dessert, bars