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- 1 cup graham cracker crumbs - 1/4 cup unsweetened cocoa powder - 1/2 cup unsalted butter, melted - 1/2 cup powdered sugar - 8 oz cream cheese, softened - 1 cup creamy peanut butter - 1 teaspoon vanilla extract - 1/2 cup heavy whipping cream - 1/2 cup semi-sweet chocolate chips (for topping) - 1 tablespoon coconut oil (for topping) - 1 cup = 240 ml - 1/4 cup = 60 ml - 1/2 cup = 120 ml - 8 oz = 227 grams - 1 tablespoon = 15 ml - Use almond butter for a nut-free option. - Swap graham crackers for crushed cookies or gluten-free options. - Replace heavy cream with coconut cream for a dairy-free version. - Use dark chocolate chips if you prefer a richer taste. - For lower sugar, try a sugar substitute in the filling. These ingredients make the base for your no-bake chocolate peanut butter cheesecake bars. You can adjust based on what you have at home. To start, grab a mixing bowl. Add 1 cup of graham cracker crumbs and 1/4 cup of unsweetened cocoa powder. Pour in 1/2 cup of melted unsalted butter. Mix it all together. You want it to look like wet sand. Next, take a 9x9-inch baking dish. Press the mixture firmly into the bottom. Make sure it’s even and compact. Then, place the dish in the fridge to set while you prepare the filling. Now, let's make the filling. In a large bowl, take 8 oz of softened cream cheese. Use an electric mixer to beat it until smooth. Next, add in 1 cup of creamy peanut butter, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract. Mix until everything is creamy and combined. In another bowl, whip 1/2 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Be careful not to deflate it. Pour the filling over the crust and spread it evenly using a spatula. Place it back in the fridge for at least 4 hours to set. For the topping, take a microwave-safe bowl. Add 1/2 cup of semi-sweet chocolate chips and 1 tablespoon of coconut oil. Heat this mixture in the microwave. Do it in 30-second bursts and stir in between. Keep going until it’s melted and smooth. Once the cheesecake layer is firm, pour the melted chocolate over the top. Spread it evenly. Pop it back in the fridge for another hour to set the chocolate. Now, you’re ready to cut your bars and enjoy! To get a smooth and creamy filling, start with softened cream cheese. This makes mixing easier. Use an electric mixer to beat the cream cheese first. Then, add peanut butter, powdered sugar, and vanilla extract. Mix until everything is smooth. Next, whip heavy cream in a separate bowl until it forms stiff peaks. Gently fold this whipped cream into the peanut butter mix. Be careful not to mix too hard. This keeps the filling light and fluffy. Cutting your bars neatly will make them look great. First, chill them well in the fridge. Once set, use a sharp knife. Dip the knife in hot water, then dry it before cutting. This helps you get clean cuts. Wipe the knife between cuts to keep each piece neat. You can cut them into squares or rectangles, depending on what you like. Serve these bars chilled for the best taste. You can add extra chocolate drizzle on top for fun. Fresh berries or nuts can make a lovely garnish too. If you love ice cream, serve a scoop on the side. This adds a nice touch to your dessert. Enjoy sharing these treats with friends and family! {{image_2}} You can make these bars in many flavors. Swap the peanut butter for almond butter for a nutty twist. Use vanilla extract instead of chocolate for a lighter taste. Add cocoa powder to the filling for extra chocolate flavor. You can create layers of flavors by mixing different extracts. To make these bars gluten-free, use gluten-free graham crackers. Many brands offer tasty options that work well. You can also use almond flour as a crust base. Just mix it with melted butter and cocoa powder. This will give you a crunchy and delicious base. Get creative by adding mix-ins to your cheesecake filling. Chopped nuts add a nice crunch. You can use pecans or walnuts for more flavor. Chocolate chips mixed into the filling can make each bite sweeter. Crushed candies like peanut butter cups can also add a fun twist. Just remember to adjust the sweetness if adding candies. You should store the bars in the fridge. Keep them in an airtight container. This helps maintain their flavor and texture. If you do not have a container, wrap them tightly in plastic wrap. This prevents them from drying out and keeps them fresh. You can also freeze these bars. Cut them into squares first. Wrap each square in plastic wrap, then place them in a freezer bag. Remove as much air as you can from the bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. These cheesecake bars stay fresh for about five days in the fridge. Keep an eye on their smell and look. If they have an off smell or change color, it’s best to discard them. To enjoy them at their best, try to eat them within the first three days. Yes, you can use crunchy peanut butter. This will add a nice texture. The bars will still taste great with crunchy bits throughout. Just keep in mind, the filling will be less smooth. These cheesecake bars need at least four hours to set. I recommend letting them chill overnight for the best results. The longer they sit, the firmer they become. Absolutely! You can make these bars a day or two ahead of time. Just store them in the fridge until you're ready to serve. They hold up well, and flavors blend nicely over time. If you don't have graham crackers, use digestive biscuits or vanilla wafers. You can even try crushed pretzels for a salty twist. Just adjust the sugar in the crust if needed. In this blog post, we explored the key ingredients for the no-bake chocolate peanut butter cheesecake bars. We covered step-by-step instructions for preparing the crust, filling, and toppings. Tips for a creamy texture and neat cuts made the process easier. You can even try different flavors or add mix-ins. Lastly, we shared storage info to keep your bars fresh. Remember, these bars are fun and simple to make. Enjoy them with friends or family!

No-Bake Chocolate Peanut Butter Cheesecake Bars

Indulge in a dessert lover's dream with these No-Bake Chocolate Peanut Butter Cheesecake Bars! This easy recipe combines a rich peanut butter filling with a delicious chocolate topping, all set on a graham cracker crust. Perfect for any occasion, these bars are not only simple to make but also incredibly satisfying. Click through to explore the full recipe and treat yourself to this delightful no-bake dessert!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsweetened cocoa powder

1/2 cup unsalted butter, melted

1/2 cup powdered sugar

8 oz cream cheese, softened

1 cup peanut butter (creamy)

1 teaspoon vanilla extract

1/2 cup heavy whipping cream

1/2 cup semi-sweet chocolate chips (for topping)

1 tablespoon coconut oil (for topping)

Instructions
 

Prepare the crust: In a mixing bowl, combine graham cracker crumbs, cocoa powder, and melted butter. Stir until well combined and the mixture resembles wet sand.

    Shape the crust: Press the mixture evenly into the bottom of a 9x9-inch baking dish, creating a firm crust. Place it in the refrigerator to set while preparing the filling.

      Make the filling: In a separate large bowl, beat the softened cream cheese using an electric mixer until smooth. Add in the peanut butter, powdered sugar, and vanilla extract, mixing until fully incorporated and creamy.

        Whip the cream: In another bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate it.

          Combine: Pour the peanut butter cheesecake filling over the prepared crust. Use a spatula to spread it evenly and smooth the top. Refrigerate for at least 4 hours or until set firmly.

            Prepare the chocolate topping: In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until completely melted and smooth.

              Top the bars: Once the cheesecake layer is set, pour the melted chocolate over the top and spread it evenly. Return to the refrigerator for an additional hour to set the chocolate.

                Serve: Once set, cut into bars and serve chilled. Enjoy the delightful combination of peanut butter and chocolate!

                  Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 bars