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

Name: Easy No-Bake Chocolate Peanut Butter Cheesecake Bars Recipe with Crunchy Graham Cracker Crust
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 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 (or coconut cream for dairy-free option)

By Beginnerbakes Editorial TeamPublished Apr 10, 2026 | Updated Jul 11, 2026

American 20 mins beginner-friendlyeasyno-bakequickchocolatepeanut buttercheesecake barssnackpartyminimal-ingredientsgraham cracker crust

Easy No-Bake Chocolate Peanut Butter Cheesecake Bars Recipe with Crunchy Graham Cracker Crust with measured ingredients, 20-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Prep 20 min

Cook 0 min

Total 20 min

Servings 12

Difficulty easy

Cuisine American

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 (or coconut cream for dairy-free option)

Instructions

Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, ensuring an overhang for easy removal.
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.
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.
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add powdered sugar, remaining 1/4 cup peanut butter, and vanilla extract to the cream cheese. Beat until fully combined and smooth.
Gently fold half of the melted chocolate into the cream cheese mixture, creating swirls but not fully mixing.
Spread cheesecake filling evenly over the chilled crust, smoothing the surface with a spatula.
Pour the remaining melted chocolate over the cheesecake layer and swirl with a knife or spatula for a decorative effect.
In a separate bowl, whip heavy cream to soft peaks. Dollop or spread whipped cream on top as an optional finishing frosting.
Cover pan tightly with plastic wrap and refrigerate for at least 4 hours or overnight until set.
Once firm, use parchment overhang to lift bars from the pan and cut into 12 equal squares.
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.