No Bake Peanut Butter Cheesecake Bars Recipe
Introduction
No Bake Peanut Butter Cheesecake Bars combine rich peanut butter and creamy cheesecake in a smooth, no-bake treat. With a crunchy cookie crust and layers of hot fudge and chocolate chips, these bars are perfect for quick desserts or parties.
Ingredients
- 25 OREO Cookies (or any chocolate sandwich cookie)
- 5 Tbsp. butter (melted)
- 1/2 cup hot fudge ice cream topping
- 1 (8 oz.) package cream cheese (room temperature)
- 1/2 cup powdered sugar
- 2/3 cup creamy peanut butter (good quality)
- 1/2 cup milk
- 1 (8 oz.) carton whipped topping (like Cool Whip, thawed)
- 1/2 cup mini chocolate chips
- 1/2 cup peanut butter chips
Instructions
- Step 1: Lightly spray a 9×9″ pan with non-stick baking spray and set aside.
- Step 2: Crush the chocolate cookies in a food processor. Add the melted butter and pulse until combined. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Refrigerate or freeze to set the crust.
- Step 3: Pour the hot fudge sauce over the cooled crust and spread evenly. Refrigerate while preparing the filling.
- Step 4: In a mixing bowl, beat the room temperature cream cheese and powdered sugar until creamy. Add the peanut butter and mix until fully combined.
- Step 5: Slowly add the milk, mixing until smooth, scraping down the sides as needed.
- Step 6: Fold in the thawed whipped topping a few scoops at a time until the mixture is light and creamy. Spread evenly over the hot fudge layer. Sprinkle with mini chocolate chips and peanut butter chips.
- Step 7: Cover the pan with plastic wrap and refrigerate for at least two hours to let the filling set. Slice into 16 bars before serving.
- Step 8: Store any leftovers in the refrigerator for up to one week.
Tips & Variations
- Use peanut butter powder instead of creamy peanut butter for a lighter texture.
- For a nut-free version, substitute sunflower seed butter and omit peanut butter chips.
- Add a pinch of sea salt on top for a salty-sweet balance.
- Swap the hot fudge for caramel sauce for a different flavor twist.
Storage
Store the bars covered in the refrigerator for up to one week. Keep them chilled to maintain the creamy texture. For best results, reheat slightly at room temperature for 10 minutes before serving, though these bars are delicious cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can use any chocolate sandwich cookie or even graham crackers if you prefer a different flavor and texture for the crust.
Do I need a food processor to crush the cookies?
A food processor makes crushing the cookies easier and finer, but you can also place the cookies in a sealed plastic bag and crush them with a rolling pin.
PrintNo Bake Peanut Butter Cheesecake Bars Recipe
These No Bake Peanut Butter Cheesecake Bars combine a crunchy Oreo cookie crust with a rich hot fudge layer and a creamy peanut butter cheesecake filling, topped with chocolate and peanut butter chips. Perfectly sweet and easy to prepare without an oven, these bars are a decadent treat that can be made ahead and chilled for a delightful dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 25 OREO Cookies (or any other chocolate sandwich cookie)
- 5 Tbsp. butter (melted)
Filling & Topping
- 1/2 cup hot fudge ice cream topping
- 1 (8 oz.) package cream cheese (room temperature)
- 1/2 cup powdered sugar
- 2/3 cup creamy peanut butter (good quality)
- 1/2 cup milk
- 1 (8 oz.) carton whipped topping (like Cool Whip, thawed)
- 1/2 cup mini chocolate chips
- 1/2 cup peanut butter chips
Instructions
- Prepare the Pan: Lightly spray a 9×9″ pan with non-stick baking spray and set it aside for assembling the bars.
- Make the Crust: In a food processor, crush the chocolate cookies until fine crumbs form. Add the melted butter and pulse a few more times to combine well. Pour this mixture into the prepared pan and press firmly and evenly into the bottom to form the crust. Chill the crust in the refrigerator or freezer until it sets firmly.
- Add Hot Fudge Layer: Once the crust is cool and set, pour the hot fudge ice cream topping evenly over it and refrigerate while preparing the filling.
- Mix Peanut Butter Filling: Using a hand or stand mixer, beat the room temperature cream cheese and powdered sugar in a mixing bowl until creamy and smooth. Add the creamy peanut butter and continue mixing until fully combined and thick.
- Smooth the Mixture: Gradually add milk to the peanut butter mixture, beating continuously to achieve a smooth consistency. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Whipped Topping: Gently fold in the thawed whipped topping a few scoops at a time until the filling is light, creamy, and well combined. Spread this filling evenly over the hot fudge-covered crust in the pan.
- Add Chocolate and Peanut Butter Chips: Sprinkle the mini chocolate chips and peanut butter chips evenly over the top of the filling for added texture and flavor.
- Chill to Set: Cover the pan tightly with plastic wrap and refrigerate for at least two hours to allow the filling to set properly. Once set, cut into 16 square bars for serving.
- Storage: Store any leftovers in the refrigerator for up to one week to maintain freshness and texture.
Notes
- Ensure the cream cheese is at room temperature for easier mixing and a smoother filling.
- Press the crust firmly to prevent it from crumbling when slicing the bars.
- If you prefer a firmer crust, chill it longer before adding the hot fudge layer.
- The recipe can be doubled or halved easily to adjust yield.
- Use high-quality peanut butter for the best flavor.
- For a nut-free version, substitute peanut butter with sunflower seed butter and omit peanut butter chips.
Keywords: No bake peanut butter cheesecake bars, peanut butter dessert, no bake cheesecake, Oreo crust dessert, easy no bake bars
