No-Bake Peanut Butter Cheesecake Bars
Creamy peanut butter cheesecake layered on a crunchy graham cracker crust, chilled to perfection for a simple, indulgent treat. This american-inspired desserts ready in about 20 minutes layers graham cracker crumbs, melted unsalted butter, softened cream cheese 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 380 calories and feeds 12, 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, melted unsalted butter
- 16 oz, softened cream cheese
- 3/4 cup powdered sugar
- 1 cup smooth peanut butter
- 1 tsp vanilla extract
- 1 cup, cold heavy cream
Instructions
- Step 1: Line an 8x8-inch square baking pan with parchment paper, leaving overhang for easy removal. In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter, mixing until crumbs are evenly coated and resemble wet sand.
- Step 2: Press crust mixture firmly into the bottom of the prepared pan in an even layer. Refrigerate for 15 minutes to set.
- Step 3: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup powdered sugar on medium speed until smooth and creamy.
- Step 4: Add 1 cup smooth peanut butter and 1 tsp vanilla extract to cream cheese mixture; beat until fully incorporated.
- Step 5: In a separate chilled bowl, whip 1 cup cold heavy cream to stiff peaks. Gently fold whipped cream into the peanut butter mixture until light and fluffy.
- Step 6: Spread the peanut butter cheesecake filling evenly over the chilled crust. Cover and refrigerate at least 4 hours or overnight until firm.
- Step 7: Using the parchment overhang, lift the bars from the pan. Cut into 12 squares and serve chilled.
Frequently asked questions
How long does No-Bake Peanut Butter Cheesecake Bars take to make?
Total time is about 20 minutes (20 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 Peanut Butter Cheesecake Bars?
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 Peanut Butter Cheesecake Bars?
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 Peanut Butter Cheesecake Bars for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Peanut Butter Cheesecake Bars?
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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
