Peanut Butter Cheesecake Bars (No Bake)
The key to these no-bake bars is the contrast between the buttery, pressed graham cracker crust and the light, airy peanut butter cheesecake filling. The filling gets its fluffy texture from folding in homemade whipped cream, which makes it super smooth and not overly dense.
Ingredients
For the Base
- 1 1/2 cups graham cracker crumbs from about 11-12 full sheets
- 1/4 cup organic cane sugar
- 5 tablespoons unsalted butter melted
For the Filling
- 8 oz cream cheese room temperature
- 1/2 cup creamy no-stir peanut butter
- 1/2 cup organic powdered sugar
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla bean paste
- 1 pinch Diamond Crystal kosher salt
For the Topping (Optional)
- Extra peanut butter for drizzling
- Mini chocolate chips
- Mini peanut butter cups
Instructions
- Line 9x5 inch pan with parchment paper, leaving overhang.
- Pulse graham crackers into crumbs, mix with sugar, then blend in melted butter until mixture resembles wet sand.
- Press crumb mixture firmly into pan bottom using measuring cup. Refrigerate.
- Beat cream cheese until fluffy. Add peanut butter, powdered sugar, and salt. Mix until combined.
- Whip heavy cream with vanilla until stiff peaks form.
- Fold whipped cream into peanut butter mixture in two batches.
- Pour filling over crust and smooth top.
- Optional: drizzle with extra peanut butter and top with mini chocolate chips and peanut butter cups.
- Refrigerate until firm, at least 3 hours.
- Lift using parchment and slice to serve.
Notes
Ensure cream cheese is at room temperature for smooth mixing. Can be made ahead and chilled overnight.
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