Chocolate Peanut Butter Cheesecake Bars {The BEST No-Bake Peanut Butter Cheesecake recipe!} (2024)

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These Chocolate Peanut Butter Cheesecake Bars are a chocolate and peanut butter lovers dream! Made with an OREO crust, hot fudge, dreamy peanut butter mousse and topped with peanut butter chips, these no bake cheesecake bars are cool, creamy and completely delicious!

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If you love the combination of chocolate and peanut butter, this no bake cheesecake recipe is for you!

Made with an OREO cookie crust, a layer of hot fudge and a creamy peanut butter cheesecake filling, this no bake dessert is incredible. Topped with chocolate chips and peanut butter chips, this becomes the ultimate peanut butter chocolate dessert.

In this post I’ll show you what you need to create this no bake dessert, how to layer the dessert, and the best ways to store and serve.

Chocolate Peanut Butter Cheesecake Bars {The BEST No-Bake Peanut Butter Cheesecake recipe!} (2)

How do I make an OREO crust?

This no bake cheesecake begins with an OREO crust layer. To make an OREO crust, start with adding OREO cookies to a food processor. Pulse in the processor until the cookies become fine crumbs. Add in the melted butter.

Turn out the crumb mixture into the pan. Press the crumbs firmly into the bottom of the pan, using the bottom of a cup. Pour on the hot fudge topping and spread evenly over the crust. Chill in the refrigerator to help the crust become firm.

Chocolate Peanut Butter Cheesecake Bars {The BEST No-Bake Peanut Butter Cheesecake recipe!} (3)

Chocolate Peanut Butter Cheesecake Bars {The BEST No-Bake Peanut Butter Cheesecake recipe!} (4)

How do I make no bake cheesecake filling?

To a mixing bowl, add the room temperature cream cheese and powdered sugar. Beat until creamy. Add the peanut butter and mix until completely combined. Mixture will be thick.

Slowly add in the milk, and mix until smooth, making sure to scrape down the sides of the bowl.

Add in the thawed whipped topping, a few scoops at a time until combined. Mixture will be light and creamy. Spread onto the top of the hot fudge covered crust.

Want to use homemade whipped cream instead of whipped topping? Try my homemade Cool Whip recipe, which is a great stabilized whipped cream option.

Toppings for No Bake Peanut Butter Cheesecake:

There are several options for toppings on this peanut butter no bake cheesecake. Here are a few ideas that would be delicious:

Peanut Butter Chips
Chocolate Chips
Peanut Butter Cups – mini or medium-sized cut into pieces.
Chopped salted peanuts
Chocolate shavings
OREO pieces
Nutter Butter Cookies

How do store no bake cheesecake bars?

Because of the cream cheese filling, these cheesecake bars need to stay refrigerated. Store the individual slices in an airtight container in the refrigerator. You can also store in the pan, covered with plastic wrap.

When should I serve no bake cheesecake bars?

If you’re serving no bake cheesecake bars at a party, keep refrigerated until ready to serve. They can also be sliced in advance.

These bars are great to serve for cookouts, potlucks and picnics. It’s also simple enough for a casual dessert to enjoy right at home. My son and I enjoyed a slice together after baseball practice last night, which was a fantastic way to end the day.

What type of peanut butter should I use for these chocolate peanut butter cheesecake bars?

I recommend a good quality, creamy peanut butter. Steer clear of any peanut butters that contain canola, soy or vegetable oils. Creamy peanut butter tends to blend the best with the other ingredients and renders a fluffy, creamy mousse-like consistency. I wouldn’t recommend chunky peanut butter.

How long do no bake cheesecake bars last?

When kept refrigerated and covered or sealed in an air-tight container, no bake cheesecake bars will last up to one week.

What other cookies can I use for a crust in these chocolate peanut butter cheesecake bars?

If you don’t want to use OREO’s, Nutter Butters would make a great crust in these chocolate peanut butter cheesecake bars.

If you love no bake cheesecake bars, then you’ve gotta check these out:

No Bake Pumpkin Pie
No Bake Peanut Butter Pie
Lemon Blueberry Cheesecake Bars
No Bake OREO Cheesecake Bars
No Bake Pumpkin Cheesecake Bars
Eggnog Cheesecake Bars
No Bake Pumpkin Cheesecake Bars
Chocolate Covered Cherry No Bake Cheesecake Bars
No Bake Lemon Cheesecake Bars
No Bake Chocolate Cheesecake

If you’re a chocolate and peanut butter lover, then these recipes are for you:

Chocolate Peanut Butter Cake
Chocolate Peanut Butter Rice Krispie Treats
Chocolate Dipped Ritz Cracker Cookies
Peanut Butter Brownie Ice Cream Cake
Chocolate Chip Peanut Butter Banana Bread
Chocolate Dipped Peanut Butter Chocolate Chip Cookies
Peanut Butter Chex Party Mix
Peanut Butter Chocolate Fudge

Here’s how these delicious Chocolate Peanut Butter Cheesecake Bars come together:

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No Bake Peanut Butter Cheesecake Bars

Erin Indahl-Fink

A chocolate and peanut butter lovers dream! With an OREO cookie crust, hot fudge, a thick layer of peanut butter mousse and topped with chocolate and peanut butter chips, these bars are cool, creamy and completely delicious!

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Equipment

Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
Rubber Scraper These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Food Processor This Ninja Pro Food Processor is easy to use and great for quickly prepping ingredients.

Ingredients

Crust:

25 OREO Cookies or any other chocolate sandwich cookie
5 Tbsp. butter melted
1/2 cup hot fudge ice cream topping

Cheesecake Filling:

1 (8 oz. pkg.) cream cheese room temperature
1/2 cup powdered sugar
2/3 cup creamy peanut butter good quality
1/2 cup milk
1 (8 oz. carton) whipped topping like Cool Whip, thawed

Toppings:

1/2 cup mini chocolate chips
1/2 cup peanut butter chips

Instructions

Lightly spray a 9×9" pan with non-stick baking spray. Set aside.
In a food processor, crush the chocolate cookies. Add the melted butter, and pulse a few more times in the processor to combine. Pour the crumb mixture into the 9×9 pan, and press firmly and evenly into the bottom of the pan. Refrigerate or freeze the crumbs, just to get the crust to set.
To the cool crust, pour the hot fudge sauce and spread evenly. Refrigerate while you mix the filling.
Using a hand or stand mixer, begin mixing the peanut butter filling. To a mixing bowl, add the room temperature cream cheese and powdered sugar. Beat until creamy. Add the peanut butter and mix until completely combined. Mixture will be thick.
Slowly add in the milk, and mix until smooth, making sure to scrape down the sides of the bowl.
Lastly, add in the thawed whipped topping, a few scoops at a time until combined. Mixture will be light and creamy. Spread onto the top of the hot fudge covered crust. Top with the chocolate and peanut butter chips.
Cover with plastic wrap and refrigerate for at least two hours for the filling to set. Slice into 16 square bars.
Keep any leftovers refrigerated for up to one week.

Notes

You can also line the pan with aluminum foil, draping enough foil over the edges of the pan. This makes it easy to lift the entire dessert right out of the pan before cutting. Make sure that when you slice the bars, the foil stays on your cutting surface, and doesn’t transfer along with the bar.

For a more firm crust, pre-bake the cookie crumb crust at 350 for 8-10 minutes. Let cool before adding the hot fudge and peanut butter filling.

Nutrition

Serving: 1squaresCalories: 190kcalCarbohydrates: 18gProtein: 4gFat: 13gSaturated Fat: 6gCholesterol: 12mgSodium: 113mgSugar: 14g

Keyword no bake cheesecake bars, peanut butter cheesecake, no bake cheesecake

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