Name: No Bake Peanut Butter Cheesecake Bars Recipe
Prep time: 30 min
Cook time: 38 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 30 regular Oreos; 1/2 cup (8 Tbsp; 113g) unsalted butter, melted; 24 ounces (678g) full-fat brick PHILADELPHIA Cream Cheese, softened to room temperature; 1 cup (200g) granulated sugar; 1/4 cup (60g) sour cream or plain yogurt, at room temperature; 1 cup (250g) creamy peanut butter (not natural style); 1 teaspoon pure vanilla extract; 1/8 teaspoon salt; 3 large eggs, at room temperature; 1/2 cup (8 Tbsp; 113g) unsalted butter; 1 heaping cup (around 200g) semi-sweet chocolate chips

Jump to Recipe

If you’re craving a creamy, decadent treat that’s both easy to make and impossible to resist, these No Bake Peanut Butter Cheesecake Bars are about to become your new go-to dessert. Think of a lush peanut butter cheesecake filling nestled atop a buttery Oreo crust, all finished off with a silky chocolate layer that cracks beautifully with every bite. Whether you’re planning a party, looking for the perfect potluck contribution, or just want something special for movie night, these bars check every box for peanut butter lovers and cheesecake fans alike.

No Bake Peanut Butter Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

The magic of No Bake Peanut Butter Cheesecake Bars comes from simple, pantry-friendly ingredients that pack loads of flavor and texture. Each element builds on the next, delivering a showstopping sweet treat with minimal fuss.

30 regular Oreos: These give you a deeply chocolatey, slightly crunchy base for your bars—don’t skip the filling when crushing!
1/2 cup unsalted butter, melted: This binds the Oreo crumbs together, creating a rich, sturdy crust.
24 ounces full-fat brick PHILADELPHIA Cream Cheese, softened: For that signature creamy cheesecake texture, full-fat and room temp is key.
1 cup granulated sugar: Balances the tang of cream cheese and enhances the peanut butter flavor.
1/4 cup sour cream or plain yogurt, at room temperature: Adds lightness and a subtle tang to the filling.
1 cup creamy peanut butter (not natural style): The star of the show—go for the classic, well-emulsified kind for best results.
1 teaspoon pure vanilla extract: Deepens and rounds out the flavors.
1/8 teaspoon salt: A pinch of salt accentuates the sweetness and brings everything to life.
3 large eggs, at room temperature: Ensures the cheesecake filling is smooth and luscious.
1/2 cup unsalted butter: Used in the chocolate topping for extra richness.
1 heaping cup semi-sweet chocolate chips: This melts to a glossy, fudge-like layer on top—don’t skimp!

How to Make No Bake Peanut Butter Cheesecake Bars

Step 1: Prep the Pan

Start by preheating your oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving enough overhang so you can lift the bars out when they’re set. Trust me, this step will make cutting and serving the bars so much easier later!

Step 2: Make the Chocolate Cookie Crust

In a food processor or blender, pulse all 30 Oreos (yes, filling included!) into fine crumbs. Pour them into a big bowl, then mix in the melted butter. You’ll end up with a thick, slightly sticky mixture. Spread this mixture evenly into your prepared pan, pressing down firmly—use your hands or the back of a measuring cup to really pack it. Pre-bake the crust for 10 minutes, just to set it, then take it out and set it aside. Leave the oven on for the next step.

Step 3: Prepare the Peanut Butter Cheesecake Filling

With a mixer, beat the cream cheese and granulated sugar together on medium-high until perfectly smooth and creamy—don’t rush this part! Next, beat in the sour cream or yogurt. Then add the peanut butter, vanilla extract, and salt, beating until combined. Finally, add the eggs one at a time on medium speed, mixing just until incorporated after each. Once the last egg is in, stop mixing and give the bowl a few good whisks by hand to catch any sneaky lumps at the bottom.

Step 4: Assemble and Bake

Pour that glorious cheesecake filling over your slightly warm crust—don’t worry if it’s thick, that’s what you want. Spread it into an even layer with a spatula or spoon. Slide the pan back into the oven and bake for 35 to 38 minutes. The bars are done when the edges are set and lightly browned, even if the middle looks a tad puffed up. Let the pan cool on a rack for an hour, then chill in the fridge for at least 3 to 4 hours (or up to a full day) so the bars can fully set.

Step 5: Make and Add the Chocolate Topping

Chop your butter into tablespoon-sized pieces, drop into a microwave-safe bowl, and cover with the chocolate chips. Microwave in 30-second bursts, stirring each time, until melted and smooth. Let it cool for a couple minutes, then pour over the chilled cheesecake layer. The chocolate will settle beautifully into any dip in the cheesecake, creating a natural border. Chill for another 45–60 minutes (or 30 minutes in the freezer) until the chocolate is firm.

Step 6: Slice and Serve

Lift the entire slab out of the pan using the parchment overhang. Cut into neat squares with a sharp knife—for the tidiest bars, wipe the blade clean between each cut. Now, you’re ready to wow everyone with the irresistible No Bake Peanut Butter Cheesecake Bars!

How to Serve No Bake Peanut Butter Cheesecake Bars

Garnishes

These bars beg for a little flourish! Try a sprinkle of flaky sea salt, crushed roasted peanuts, or a few chopped mini peanut butter cups on top. A dollop of whipped cream or a light dusting of cocoa powder can take them from casual snack to dinner-party ready in a heartbeat.

Side Dishes

Pair your No Bake Peanut Butter Cheesecake Bars with a scoop of vanilla ice cream, fresh berries, or a tall glass of cold milk. They also shine beside a cup of coffee or espresso, making them a fabulous finish to any weekend brunch or midday snack.

Creative Ways to Present

For a fun twist, cut the bars into bite-sized cubes and serve them on a charcuterie-style dessert board with strawberries, pretzels, or candied nuts. Or, stack them in cupcake liners for easy, grab-and-go party treats. Presentation is half the fun!

Make Ahead and Storage

Storing Leftovers

Cover any leftover bars with foil or an airtight lid and pop them in the fridge. No Bake Peanut Butter Cheesecake Bars keep beautifully for up to a week, staying creamy and delicious without losing texture.

Freezing

You can absolutely freeze these bars! Slice them first, then layer between sheets of parchment in a freezer-safe container. They’ll keep for up to three months. Let them thaw in the fridge overnight before serving for best results.

Reheating

No need to reheat these beauties, but if you find the chocolate layer is especially firm after refrigeration, let the bars sit at room temperature for 10–15 minutes before serving for smoother, easier cuts (and bites!).

FAQs

Can I use natural peanut butter in this recipe?

It’s best to stick with regular creamy peanut butter for these No Bake Peanut Butter Cheesecake Bars, as natural varieties can separate and affect the creamy texture of the filling.

What if I don’t have a food processor for the Oreo crust?

No problem! Place the Oreos in a large zip-top bag and crush them with a rolling pin; just aim for as fine a crumb as possible to help the crust hold together.

Can I make these bars gluten-free?

Yes, simply use gluten-free chocolate sandwich cookies in place of regular Oreos. Double-check that your other ingredients are gluten-free, and you’re all set.

Do I really need to chill the cheesecake bars so long?

Yes, chilling is essential! The cool time allows the cheesecake to fully set and ensures you get clean, gorgeous layers with every slice.

Can I top these with something other than chocolate?

Definitely! Try a swirl of caramel sauce, a peanut butter drizzle, or even a layer of raspberry jam for a fruity twist on the classic No Bake Peanut Butter Cheesecake Bars.

Final Thoughts

Trust me when I say: once you make No Bake Peanut Butter Cheesecake Bars, you’ll be hooked. These bars are the perfect blend of creamy, rich, chocolatey, and peanut buttery goodness—and they’re so simple, you’ll want to make them again and again. Gather your ingredients, get mixing, and treat yourself (and your favorite people!) to a dessert that always draws rave reviews.

No Bake Peanut Butter Cheesecake Bars Recipe

★★★★★

4.9 from 13 reviews

Author: Zoe
Total Time: 4 hours 30 minutes
Yield: 24 bars 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these rich and creamy No Bake Peanut Butter Cheesecake Bars that are sure to be a hit with any crowd. A decadent treat combining the flavors of peanut butter and chocolate in a delightful dessert bar form.

Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper.
Make the crust: Crush Oreos, mix with melted butter, press into pan, and pre-bake.
Peanut butter cheesecake filling: Beat cream cheese, sugar, sour cream, peanut butter, vanilla, salt, and eggs until smooth. Pour over crust and bake.
Chocolate topping: Melt butter and chocolate chips, spread over chilled cheesecake bars and chill until set.
Slice and serve: Lift bars out of the pan, cut into squares, and store leftovers in the refrigerator.