You'll get bonus ponts if you have no-bake peanut butter cheesecake bars, pairing chocolate and peanut butter seem like the most obvious combination! Then add in a layer of cheesecake and it kinda becomes something people will be highly impressed with.
I say this because the few times I've made this slice and taken them to share with others, it has disappeared swiftly. So swiftly and with such joy delivered via full mouths and happy smiles over how good this slice is. No bake peanut butter anything is not often found so it's not surprising that people are impressed when you reveal this.
How to prepare No-Bake 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!
Tips for the best No-Bake Peanut Butter Cheesecake Bars
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.
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How to make:
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.
Dig in!
No-bake Peanut Butter Cheesecake Slice
- Prep Time: 40 minutes
- Total Time: + chill time 2 hours 40 minutes
- Yield: Makes 16 bars 1x
- Category: Bars & Slices
Description
No bake chocolate 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!!
Ingredients
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
Filling
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 pouring cream
70 grams / ⅓ cup superfine/caster sugar
Chocolate Glaze
50 grams / 1.7 ounces dark chocolate
5 grams / 1 teaspoon coconut oil
Instructions
- 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.
- Dig in!
Notes
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
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