Easy No Bake Peanut Butter Cheesecake Bars in 5 Steps

Posted on August 14, 2025

Let’s talk about indulgence that doesn’t require an oven. These Easy No Bake Peanut Butter Cheesecake Bars are creamy, dreamy, and loaded with peanut butter goodness. Whether you’re craving a quick dessert or prepping for a party, this recipe is a lifesaver. You know what’s even better? It’s ridiculously easy to make and perfect for peanut butter lovers.

From their rich peanut butter flavor to the decadent cheesecake layer, these bars are pure comfort food. The best part? No baking required! You’ll be whipping these up in no time, and they’ll fly off the plate just as quickly. Trust me, this one’s going to be your new favorite dessert recipe.

Recipe Story: Why These Bars Are Special

Peanut butter desserts have a special place in my heart (and my kitchen). Growing up, peanut butter was the go-to snack in my house—spread on toast, dolloped into oatmeal, or just eaten by the spoonful. So, naturally, when I discovered cheesecake bars, I had to marry these two loves into one irresistible treat.

No bake desserts, like these bars, are a blessing during summer when turning on the oven feels like a crime. But honestly, they’re perfect year-round. I’ve made these for family gatherings, birthday parties, and even quiet nights at home when I needed a little indulgence.

Traditionally, cheesecake bars require some baking finesse, but this recipe flips the script. It’s quick, simple, and doesn’t skimp on flavor. Plus, the combination of creamy peanut butter with tangy cream cheese is just dreamy. And let’s not forget the buttery, crumbly graham cracker crust—it’s the perfect base for all that luscious filling.

Ingredient Breakdown

Let’s dive into the ingredients that make these peanut butter cheesecake bars shine. Each one plays a crucial role in flavor and texture, so here’s how to choose the best and tweak them to your liking:

Graham Crackers: These form the crunchy crust. Use regular graham crackers, or swap them for chocolate or peanut butter ones for an extra twist. Gluten-free versions work too!
Butter: Melted butter binds the crust and adds richness. Unsalted is best, but salted works if that’s what you’ve got on hand.
Cream Cheese: Full-fat cream cheese is key for that rich, creamy texture. Let it soften at room temperature for easier mixing. Avoid low-fat versions—they just don’t have the same lusciousness.
Peanut Butter: Smooth peanut butter works best for this recipe. Go for natural if you prefer, but make sure it’s not too oily. Crunchy peanut butter can be used for a textured twist.
Powdered Sugar: This sweetens the cheesecake layer without adding graininess. Regular granulated sugar won’t work as well here.
Vanilla Extract: A little vanilla goes a long way in rounding out the flavors. Use pure vanilla for the best taste.
Whipped Topping: Pre-made whipped topping like Cool Whip keeps the filling light and airy. You can also whip heavy cream if you prefer homemade.

Each ingredient is straightforward and easy to find, making this recipe ideal for quick preparation. Plus, you can adapt ingredients for dietary needs or preferences (more on that later).

Equipment You’ll Need

This recipe doesn’t require much, but having the right tools makes preparation seamless:

Food Processor or Blender: For crushing the graham crackers into fine crumbs.
Mixing Bowls: A couple of medium-sized bowls will do the trick.
Electric Mixer: A hand or stand mixer works to whip up the creamy filling. You can use a whisk, but it takes more elbow grease!
Spatula: For spreading the filling evenly.
9×9-inch Baking Pan: The ideal size for this recipe. Line it with parchment paper for easy removal.

All of these tools are pretty basic, so there’s no need to splurge on anything fancy. If you don’t have a food processor, simply crush the graham crackers in a zip-top bag using a rolling pin—it’s oddly satisfying!

How to Make No Bake Peanut Butter Cheesecake Bars

Prepare the Crust: Crush 2 cups (about 200g) of graham crackers into fine crumbs using a food processor or blender. Mix the crumbs with 6 tablespoons (85g) of melted butter until well combined. Press the mixture firmly into the bottom of a 9×9-inch pan lined with parchment paper. Chill in the fridge while you prepare the filling.
Make the Cheesecake Filling: In a mixing bowl, beat 16 ounces (450g) of softened cream cheese until smooth. Add 1 cup (250g) of peanut butter, 1 cup (120g) of powdered sugar, and 1 teaspoon of vanilla extract. Mix until creamy and well combined.
Fold in Whipped Topping: Gently fold in 1 cup (240g) of whipped topping using a spatula. This keeps the filling light and airy.
Assemble the Bars: Spread the peanut butter cheesecake filling evenly over the chilled crust. Smooth the top with a spatula for a clean finish.
Chill and Serve: Refrigerate for at least 4 hours, or until firm. Slice into bars and enjoy! Optional: drizzle with melted chocolate or sprinkle crushed peanuts on top.

A little patience during the chilling process makes all the difference—don’t rush it!

Cooking Tips & Techniques

Here are some tips to guarantee perfect peanut butter cheesecake bars every time:

Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature. Cold cream cheese won’t blend smoothly.
Press the Crust Firmly: Use the bottom of a measuring cup to press the crust down evenly. This prevents crumbling when slicing.
Don’t Skip the Chill Time: Refrigerating the bars for at least 4 hours ensures they set properly. Overnight chilling works even better!
Peanut Butter Consistency: If your natural peanut butter is too oily, stir it well before measuring to avoid separation.

These small adjustments make a big impact on the final result. Trust me—you’ll appreciate the extra effort.

Variations & Adaptations

This recipe is endlessly adaptable! Here are some fun ways to switch it up:

Chocolate Peanut Butter Bars: Add 2 tablespoons of cocoa powder to the cheesecake filling for a chocolatey twist.
Gluten-Free Option: Use gluten-free graham crackers for the crust. The rest of the recipe is naturally gluten-free.
Dairy-Free Version: Swap cream cheese for a dairy-free alternative and use coconut whipped topping.
Nut-Free Adaptation: Replace peanut butter with sunflower seed butter for a nut-free version.

I’ve tried the chocolate variation—it’s a game-changer for chocoholics!

Serving & Storage Suggestions

Here’s how to get the most out of your cheesecake bars:

Serving: Serve chilled for the best texture. Pair with a hot cup of coffee or a glass of cold milk.
Presentation: Slice into neat squares and drizzle with melted chocolate for an elegant finish. Add a sprinkle of crushed peanuts for extra crunch.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze the bars for up to 2 months—just thaw overnight in the fridge before serving.

The flavors deepen after a day in the fridge, making leftovers even more delicious!

Nutritional Information & Benefits

Indulging doesn’t have to mean guilt. Here’s a rough breakdown per serving:

Calories: 320
Protein: 7g
Fat: 22g
Sugar: 15g

The peanut butter adds protein and healthy fats, while cream cheese provides calcium. For a lighter option, you can reduce the powdered sugar or use a sugar-free alternative. Just be mindful of portion sizes—it’s easy to overindulge with these bars!

Conclusion

These Easy No Bake Peanut Butter Cheesecake Bars are proof that desserts don’t have to be complicated to be delicious. They’re quick, versatile, and always a crowd-pleaser. Whether you’re hosting a dinner party or treating yourself, this recipe is a winner.

If you try these bars, I’d love to hear how they turned out! Share your thoughts, tweaks, or favorite variations in the comments below. Don’t forget to pin this recipe for later—it’s one you’ll want to make again and again.

Happy no-baking, and enjoy every bite!

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, absolutely! Crunchy peanut butter adds a nice texture to the filling.

Can these bars be made ahead?

Yes, you can make them a day or two in advance. They store well in the fridge.

Can I use whipped cream instead of whipped topping?

Yes! Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

How do I prevent the crust from crumbling?

Press the crust firmly into the pan and chill it before adding the filling.

What’s the best way to slice these bars cleanly?

Use a sharp knife and wipe it clean between cuts for neat slices.