No Bake Peanut Butter Cheesecake Bars (Printer-Friendly Version)
# What You'll Need:
→ For the Crust
01 -
1 ½ cups graham cracker crumbs
02 -
½ cup unsweetened cocoa powder
03 -
⅓ cup granulated sugar
04 -
½ cup unsalted butter, melted
→ For the Filling
05 -
1 cup creamy peanut butter
06 -
1 cup cream cheese, softened
07 -
1 cup powdered sugar
08 -
1 teaspoon vanilla extract
09 -
1 cup whipped topping (e.g., Cool Whip)
→ For Garnish
10 -
¼ cup chocolate chips (for garnish)
# Let's Cook!:
01 -
In a medium bowl, combine graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.
02 -
Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. Press the crust mixture evenly into the bottom of the pan, using the back of a measuring cup or your fingers to pack it tightly. Refrigerate for 10-15 minutes to set.
03 -
In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Gradually add the powdered sugar while continuing to mix until fully incorporated. Stir in the vanilla extract until well combined.
04 -
Gently fold the whipped topping into the peanut butter mixture until no streaks remain, creating a light and fluffy filling.
05 -
Spread the peanut butter cheesecake filling evenly over the chilled crust, smoothing it out with a spatula.
06 -
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
07 -
Once set, remove the cheesecake from the pan using the parchment paper overhang. Cut into bars and drizzle with melted chocolate chips for garnish. Enjoy!
# Cook's Notes:
01 -
For a gluten-free version, use gluten-free graham crackers or cookies for the crust.
02 -
Customize with toppings like chopped peanuts, caramel drizzle, or fresh berries.