This no-bake recipe for Peanut Butter Cheesecake Bars features a crushed oreo base, a creamy peanut butter cheesecake filling and a light chocolate topping, providing a unique twist to the classic combination of peanut butter and chocolate.
This is the kind of no bake treat that is easy to share and they vanish quickly! People love these no-bake peanut butter chocolate bars thanks to them being perfect bites, makes these bars a crowd favorite. Whether you're hosting a gathering, attending a potluck, or simply looking to satisfy your sweet tooth, these no-bake chocolate peanut butter cheesecake bars are guaranteed to impress and leave everyone craving for more.
How to prepare Peanut Butter Cheesecake Bars
- Make the base: Combine the crushed oreos, cocoa powder and melted butter until the mixture holds together and refrigerate.
- Peanut butter + cream cheese: Combine all the filling ingredients until smooth and no white portions remain.
- Smooth it out: Spoon the filling over the base and smooth out as much as you can.
- Melt it: Melt the chocolate and stir the coconut oil through until smooth.
- Pour and spread: Pour the melted chocolate over the peanut butter and spread out the thin layer until no uncovered portions remain.
- Refrigerate: Place in the fridge until set.
- Slice: Heat up your knife and slice to avoid any cracks.
- Serve: Best served alongside a glass of milk and dig in!
Ingredients and substitutions for the best Peanut Butter Cheesecake Bars
- Oreos: The rich black cocoa cookies create the perfect base for our filling.
- Cocoa powder: High quality plain cocoa powder is used here to really give that chocolate flavor intensity.
- Peanut butter: Plain smooth peanut butter was used here, no added sugar or salt because that is the best! You can substitute with plain crunchy peanut butter if you prefer or use whatever you have on hand.
- Heavy cream: Helping to the cheesecake hold it's shape and bind the cream cheese and peanut butter together. You could substitute with whipped coconut cream.
- Cream cheese: The core of our creamy cheesecake is room temperature cream cheese, this helps give us a light cheesecake that is easy to mix until smooth.
- Sugar: The best sugar here is superfine or caster which helps dissolve into the cream cheese during whipping. You could half and half the sugar with light brown sugar or raw sugar alongside the caster sugar as I do not recommend completely substituting in another due to the flavor it would give the cheesecake instead of simply adding sweetness.
- Chocolate: Dark chocolate helps deepen the chocolate flavor. You could substitute with milk chocolate in equal measure.
- Coconut Oil: The coconut oil helps give the chocolate it's light texture to help it spread easily over our cheesecake filling.
See recipe card for quantities.
How to make Peanut Butter Cheesecake Bars:
Line a baking tin with greaseproof paper.
Place the crushed Oreo's and cocoa powder into a bowl and pour in the melted butter, stirring to combine until it holds together.
Spoon into the baking tin, pressing firmly into the tin and smoothing out with an offset spatula and place in the refrigerator.
Meanwhile, mix the peanut butter, cream cheese, cream and sugar in a bowl and whip until smooth and well combined.
Spoon into the tin and spread as evenly as possible and set aside.
Place the chocolate either into a microwave or double boiler and melt. Stir the coconut oil through until melted and smooth.
Pour the warm chocolate over the peanut butter and spread the thin mixture over the entire top ensuring no sections remain uncovered.
Tap the tin to allow the chocolate to smooth out a little from your spreading and refrigerate to set for at least 2 hours.
Slice carefully into bars with a warm knife to ensure the chocolate doesn't crack.
Serve, keep refrigerated when not serving.
Equipment needed to make this
Greaseproof paper: Lining your baking tin will make getting those bars out a breeze.
Mixing bowl: You'll need one or two medium mixing bowls for the Oreo base, and the cheesecake. As well as a small bowl for the chocolate topping.
Whisk: It’s easiest to make your filling with a large whisk to create a smooth batter.
Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.
Tips for the best Peanut Butter Cheesecake Bars
Minimal sugar needed: Due to the crushed cookie base providing sufficient sweetness, there is actually minimal additional sugar in these bars. Cheesecake is a dish that should not be excessively sweet, which makes it ideal in my opinion (as I have a strong preference for sweetness). However, if you prefer a sweeter filling, you can certainly increase the amount of sugar.
More no bake recipes you'll enjoyPrint
No bake peanut butter cheesecake bars with an Oreo base, creamy peanut filling and topped with light layer of chocolate. These will make people naturally grab another slice, even those who say they don't like peanut butter or cheesecake!!
205 grams / 7.2 ounces Oreo's (1 ½ packets), creamy center’s removed and crushed
50 grams / 2 ounces butter, melted
7 grams / 1 tablespoon cocoa powder
Peanut Butter Cheesecake
240 grams / 1 cup plain peanut butter, smooth or crunchy (your preference)
250 grams / 9.5 ounces cream cheese, room temperature
60 milliliters / ¼ cup heavy cream
60 grams / ⅓ cup superfine/caster sugar
50 grams / 1.7 ounces dark chocolate
5 grams / 1 teaspoon coconut oil
- Line a baking tin with greaseproof paper.
- Place the crushed Oreo's and cocoa powder into a bowl and pour in the melted butter, stirring to combine until it holds together.
- Spoon into the baking tin, pressing firmly into the tin and smoothing out with an offset spatula and place in the refrigerator.
Peanut butter cheesecake
- Meanwhile, mix the peanut butter, cream cheese, cream and sugar in a bowl and whip until smooth and well combined.
- Spoon into the tin and spread as evenly as possible and set aside.
- Place the chocolate either into a microwave or double boiler and melt. Stir the coconut oil through until melted and smooth.
- Pour the warm chocolate over the peanut butter and spread the thin mixture over the entire top ensuring no sections remain uncovered.
- Tap the tin to allow the chocolate to smooth out a little from your spreading and refrigerate to set for at least 2 hours.
- Slice carefully into bars with a warm knife to ensure the chocolate doesn't crack.
- Serve, keep refrigerated when not serving.
- Dig in!
Adding more sugar: Due to the crushed cookie base lending enough sweetness, there is actually very little sugar added to these bars, but cheesecake is one of those dishes that shouldn't be overly sweet anyhow, making it perfect in my opinion (I have quite a sweet tooth), however, if you lean more towards a sweeter filling you could definitely up the sugar.
Recipe by Roamingtaste
- Calories: 258 calories per serve