Can I use crunchy peanut butter?

Sure, if you love extra texture. Just note that it’ll make the filling a bit denser.

My crust is crumbly — what happened?

You probably didn’t press it firmly enough or used too little butter. Make sure to compact it well before chilling.

Can I make this ahead for a party?

Absolutely! These bars are even better after chilling overnight, so they’re a perfect Refrigerator Dessert Recipes option.

What if I don’t have heavy cream?

You can use whipped topping in a pinch. The texture will be slightly different but still delicious.

Can I skip the crust?

Technically yes, but the crust adds a crucial crunch that balances the creamy filling. You’d miss it if it’s gone!

No Bake Dessert Recipes Easy – Dreamy Peanut Butter Cheesecake Bars!

Description

Looking for a no-fuss dessert that still feels decadent enough for guests (or a solo treat-yourself night)? These No Bake Peanut Butter Cheesecake Bars are a total game changer. Imagine a buttery graham cracker base topped with layers of creamy, peanut-buttery bliss — no oven, no stress, just pure dessert magic. Whether you’re making them for a holiday spread or a chill night in, these bars come together fast and taste like you spent hours baking. Bonus: a drizzle of melted chocolate on top takes them from “yum” to absolutely irresistible.

Ingredients

Scale

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
16 oz cream cheese, softened to room temperature
¾ cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
½ cup semi-sweet chocolate chips (optional, for topping)

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Instructions

Make the crust.
- Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir until everything looks evenly coated — the texture should remind you of damp sand.
Press and chill.
- Line a 9×9-inch baking pan with parchment paper. Pour the crumb mixture in and press it down firmly using the back of a spoon or a flat-bottomed cup. Pop it in the fridge for a bit while you whip up the filling.
Mix the filling.
- In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the peanut butter, powdered sugar, and vanilla extract. Keep mixing until the mixture turns creamy and luscious — you’ll want to dive right in!
Whip the cream.
- In a separate bowl, whip the heavy cream until stiff peaks form. This step gives your cheesecake that light, airy texture that melts in your mouth.
Combine the goodness.
- Gently fold the whipped cream into the peanut butter mixture. Don’t rush this step — the goal is to keep it light and fluffy.
Assemble the bars.
- Spread the peanut butter cheesecake filling evenly over your chilled crust. Smooth the top with a spatula until it looks silky and irresistible.
Add a little flair (optional).
- Sprinkle or drizzle melted semi-sweet chocolate chips on top if you’re feeling fancy. It adds a perfect balance of sweetness and texture.
Chill to perfection.
- Cover the pan and refrigerate for at least 4 hours (overnight is even better). This helps everything set beautifully.
Slice and serve.
- Once firm, lift the bars out using the parchment paper, cut into neat squares, and serve cold. Prepare for a round of “OMG, these are amazing!”

Notes

Crust control: If you love a thicker crust, add an extra ¼ cup of graham cracker crumbs.
Peanut butter matters: Use creamy peanut butter — natural versions can be too oily for this recipe.
Patience pays off: Letting the bars chill fully makes a huge difference in texture.

Prep Time: 20 minutes
Category: Desserts