No-Bake Chocolate Peanut Butter Cheesecake Squares
These luscious no-bake cheesecake squares combine rich chocolate and creamy peanut butter atop a crunchy graham cracker crust, perfect for a quick and indulgent dessert. This american-inspired desserts ready in about 25 minutes layers graham cracker crumbs, unsalted butter, melted, cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 270 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 3/4 cup peanut butter
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter, stirring until the mixture resembles wet sand. Press evenly into the bottom of a 9x9-inch square pan and refrigerate for 15 minutes to set.
- Step 2: In a large bowl, beat 16 oz softened cream cheese with 1 cup powdered sugar and 3/4 cup peanut butter until smooth and creamy using an electric mixer on medium speed.
- Step 3: In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks using a hand mixer, about 3-4 minutes. Gently fold the whipped cream into the peanut butter mixture along with 1 tsp vanilla extract and 1/4 tsp salt until fully incorporated.
- Step 4: Pour the peanut butter cheesecake mixture over the chilled crust and smooth the surface with a spatula. Refrigerate for at least 2 hours until firm.
- Step 5: Melt 1 cup semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and glossy. Drizzle the melted chocolate evenly over the chilled cheesecake squares before serving. Cut into 16 squares and enjoy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Peanut Butter Cheesecake Squares take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Peanut Butter Cheesecake Squares?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Peanut Butter Cheesecake Squares?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Peanut Butter Cheesecake Squares for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Peanut Butter Cheesecake Squares?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
