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Easy No-Bake Chocolate Peanut Butter Cheesecake Bars Recipe with Crunchy Graham Cracker Crust

By Beginnerbakes Editorial TeamPublished Apr 10, 2026 | Updated Oct 1, 2026
American 260 mins Beginner-friendlyEasyNo BakeQuick

No-bake chocolate peanut butter cheesecake bars with a graham cracker crust. Chill the assembled bars until set before cutting.

Easy No-Bake Chocolate Peanut Butter Cheesecake Bars Recipe with Crunchy Graham Cracker Crust
Prep 20 min
Cook 0 min
Total 260 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep20 min
Cook0 min
Total260 min
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 1 1/2 cups graham cracker crumbs (about 10 full crackers)
  • 1/2 cup creamy peanut butter, divided (1/4 cup for crust, 1/4 cup for cheesecake filling)
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, melted
  • 1/2 cup heavy cream (optional topping; or 1/2 cup chilled thick coconut cream solids for a coconut topping)

Instructions

  1. Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, ensuring an overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup peanut butter, and granulated sugar. Mix until crumbs are evenly coated and mixture sticks when pressed.
  3. Press crust mixture firmly and evenly into the bottom of the prepared pan. Use the back of a spoon or flat-bottomed glass to compact. Chill in the refrigerator while preparing the filling.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  5. Add powdered sugar, remaining 1/4 cup peanut butter, and vanilla extract to the cream cheese. Beat until fully combined and smooth.
  6. Gently fold half of the melted chocolate into the cream cheese mixture, creating swirls but not fully mixing.
  7. Spread cheesecake filling evenly over the chilled crust, smoothing the surface with a spatula.
  8. Pour the remaining melted chocolate over the cheesecake layer and swirl with a knife or spatula for a decorative effect.
  9. For the optional topping, whip the heavy cream to soft peaks. Alternatively, measure 1/2 cup chilled thick coconut cream solids, leaving behind any watery liquid, and whip until fluffy. Dollop or spread over the bars.
  10. Cover pan tightly with plastic wrap and refrigerate for at least 4 hours or overnight until set.
  11. Once firm, use parchment overhang to lift bars from the pan and cut into 12 equal squares.
  12. Serve chilled. Store bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. Thaw in the fridge before serving.
Easy No-Bake Chocolate Peanut Butter Cheesecake Bars Recipe with Crunchy Graham Cracker Crust
Easy No-Bake Chocolate Peanut Butter Cheesecake Bars Recipe with Crunchy Graham Cracker Crust

Timing and Planning

Timing estimate: 260 minutes elapsed. Includes 20 minutes preparation and at least 4 hours chilling. Chill the crust while making the filling. Overnight chilling or a filling that needs longer to set extends the total. These are planning estimates; use the recipe's doneness, rise and setting cues.

Recipe Notes

The coconut cream alternative is for the topping only. The bars still contain butter and cream cheese, so this substitution does not make the whole recipe dairy-free.

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