The first bite is all velvet peanut butter and cool cream cheese, a soft, slightly airy texture that melts against a crisp chocolate crust—this is the comfort of No-Bake Peanut Butter Cheesecake Squares in one square, with a whisper of vanilla and a faint chocolate crunch that fills the kitchen with a warm, familiar aroma.
This dessert has always lived at the center of family gatherings: it’s the kind of dish that disappears quickly with coffee after a Sunday dinner or brings a hush to a picnic blanket when everyone reaches for a second piece. It pairs beautifully with simple sides like a bowl of soup or a bright salad and feels right at home on potluck tables where everyone brings a little something to share. If you like the chocolate-and-peanut-butter combination, try a chocolate and peanut butter treat from the pantry to accompany these bars; it’s a comforting echo of flavors that guests will remember.
This version is simple and truly foolproof—no oven time, no worrying about cracks or overbaking. The steps are gentle and forgiving, and the chilling does most of the work. The easy rhythm of mixing and pressing feels like a small, satisfying ritual, something you can hand off to a grandchild or prep while the kettle sings on the stove.
Why this recipe works
Texture is the heart of this recipe. The contrast between the firm, crunchy chocolate graham cracker crust and the silky, whipped peanut butter cheesecake filling is what keeps people coming back. The crust, made from crushed chocolate graham crackers and melted butter, binds together as it chills, giving you a foundation that’s sturdy enough to cut neat squares yet tender enough to yield to a fork. That initial bite should give a little resistance and then let the creaminess take over.
Cream cheese offers structure and tang, which balances the richness of the peanut butter. When beaten smooth with peanut butter, it becomes dense but still soft. Adding powdered sugar gives sweetness and helps firm the filling without making it gritty. Vanilla lifts the flavors, brightening the peanut butter and marrying the dairy notes with a gentle floral hint. Folding in whipped cream lightens the mixture, creating air pockets that make the filling feel lighter on the tongue. The whipped cream is important: it keeps the bars from becoming overly heavy and gives that melt-in-your-mouth sensation.
Ease of cooking here is equally important. There’s no baking, so timing is flexible. The refrigeration step is where the dessert sets, and this forgiving pause lets you prepare the crust, then the filling, and even let the dish chill overnight if needed. Each ingredient plays a role: the butter binds the crumbs; the cream cheese gives body and tang; the peanut butter provides richness and depth; the powdered sugar balances and stabilizes; and the whipped cream adds lift. Together they create a layered experience—crisp, smooth, creamy, and lightly sweet—that’s simple to achieve with minimal fuss in the kitchen.
How to prepare No-Bake Peanut Butter Cheesecake Squares
This is a pleasant, no-stress process you can complete in stages. Start by making the chocolate graham cracker crust and pressing it into a pan so it can set while you work on the filling. The most satisfying part is watching the peanut butter and cream cheese come together until silky smooth, then folding in whipped cream and seeing the mixture puff up into something airy and luxurious. As you spread the filling over the crust, you’ll feel a gentle sense of accomplishment—this is where the comfort of the recipe becomes real.
Work with room-temperature cream cheese for the smoothest result. Mixing the cream cheese and peanut butter until smooth takes only a few minutes with an electric mixer, or a bit longer by hand. Folding in whipped cream should be done gently to keep the filling light. Once assembled, cover and chill for at least four hours so the layers set firmly and flavors meld. The final step—cutting into squares—reveals those clean edges and layers that make each serving feel special.
Ingredients
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup whipped cream
- 1 package chocolate graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 1/4 cup chocolate chips (optional, for topping)
Instructions
- In a mixing bowl, combine the crushed chocolate graham crackers and melted butter.
- Stir until the crumbs are evenly moistened.
- Press the mixture into the bottom of a lined 9×9 inch baking pan.
- Press firmly to form the crust.
- In another bowl, beat the cream cheese and peanut butter together.
- Mix until smooth.
- Add in the powdered sugar.
- Add the vanilla extract.
- Mix until fully combined.
- Gently fold in the whipped cream.
- Fold until the mixture is light and fluffy.
- Pour the peanut butter mixture over the crust.
- Spread it evenly with a spatula.
- If desired, sprinkle chocolate chips on top.
- Refrigerate for at least 4 hours.
- Chill until set.
- Cut into squares.
- Serve and enjoy.
Serving ideas
These squares are lovely on their own, but they play well with simple, familiar sides that make a meal feel complete. Try a fresh fruit salad with seasonal berries to cut the richness and add bright acidity. A lightly dressed green salad with crisp greens and a lemon vinaigrette is another pleasant counterpoint. For a cozy pairing, serve a small bowl of warm apple compote alongside; the warm fruit and cool cheesecake make a sweet contrast. For drinks, a cup of strong coffee or a lightly sweetened iced tea complements the peanut butter and chocolate flavors. If you prefer something creamy, a glass of cold milk is a classic match that brings out the nutty richness.
You might also enjoy another peanut butter favorite as a companion to the squares; it makes for a delightful, nostalgic spread when hosting friends.
Storing this recipe
Store these squares in an airtight container in the refrigerator for up to 4 days. If your kitchen is warm, keep them chilled until just before serving to maintain their shape and texture. For longer storage, these bars freeze well. Place them on a baking sheet in a single layer and freeze until firm, about 1 hour. Then wrap individual squares in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating isn’t necessary; these are best enjoyed cold. If you like a slightly softer texture after freezing, let them sit at room temperature for 10–15 minutes before serving. Avoid microwaving the frozen squares, as the filling can separate and become grainy.
Helpful tips
Work with room-temperature cream cheese. When cream cheese is softened, it blends smoothly with the peanut butter. If it’s too cold, you’ll end up with lumps and will need extra mixing, which can overwork the filling. Leave the cream cheese on the counter for at least 30 minutes before starting. If you’re in a hurry, cut it into chunks to speed softening.
Don’t overmix after adding whipped cream. The whipped cream is what lightens the filling and gives it that airy texture. Fold it in gently with a rubber spatula. Use a light hand and scrape the bowl, folding until the streaks disappear. Overmixing will deflate the whipped cream and result in a denser bar. Remember, you want the filling to feel pillowy, not heavy.
Press the crust evenly and chill properly. Use a flat-bottomed glass or measuring cup to press the crust firmly and evenly into the pan. An uneven crust can cause the squares to crumble when cut. After assembling, chill the pan for at least four hours; overnight is best. Cutting too soon will cause the squares to lose their shape. For clean cuts, run a sharp knife under hot water, dry it, and then slice. Wipe the blade between cuts for neat edges.
When choosing peanut butter, creamy works best for a smooth filling, but if you like texture, a bit of crunchy peanut butter can be used. If you need to make this nut-free, substitute a seed butter with similar consistency, and be sure to label the dessert accordingly for guests with allergies. Lastly, if you want a glossier top, melt the optional chocolate chips and drizzle, then chill until firm.
Recipe variations
Chocolate swirl: Warm 1/4 cup chocolate chips and swirl them into the peanut butter filling before chilling. Drop small spoonfuls of melted chocolate onto the filling and run a knife through to create pretty ribbons. Chill until set.
Peanut butter cup topping: Chop small peanut butter cups and sprinkle them over the chilled filling just before serving. Press lightly so they adhere to the top. This adds texture and a nostalgic nod to candy-shelf flavors.
Salted caramel ribbon: Spoon a thin ribbon of salted caramel over the filling before chilling. Gently swirl it with a knife. The sweet-and-salty contrast brings out deeper peanut notes and gives a more sophisticated finish.
Common questions
Q: Can I make these ahead for a party?
A: Yes, these hold up well. Chill them for at least four hours or overnight. Keep them refrigerated until just before serving.
Q: Can I use crunchy peanut butter?
A: Yes, but the filling will have texture. If you prefer a smooth finish, use creamy peanut butter.
Q: How can I get clean slices?
A: Use a sharp knife warmed under hot water, then dried, and wipe between cuts. Chilling well also helps.
Q: Are these freezer-friendly?
A: Yes. Freeze individually wrapped squares for up to 2 months. Thaw overnight in the fridge.
Conclusion
These No-Bake Peanut Butter Cheesecake Squares are a simple way to bring a familiar, comforting dessert to any gathering, and they reward a little patience with big flavor. If you’d like another take on a similar dessert, see the Peanut Butter Cheesecake Bars (No Bake) recipe at Sturbridge Bakery for inspiration and variations. Enjoy the ease of no-bake preparation and the warm smiles these squares bring to your table—No-Bake Peanut Butter Cheesecake Squares are a little piece of home in every bite.
Print
No-Bake Peanut Butter Cheesecake Squares
- Total Time: 240 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Delightfully creamy peanut butter cheesecake atop a crunchy chocolate graham cracker crust, making for a comforting no-bake dessert.
Ingredients
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup whipped cream
- 1 package chocolate graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 1/4 cup chocolate chips (optional, for topping)
Instructions
- In a mixing bowl, combine the crushed chocolate graham crackers and melted butter.
- Stir until the crumbs are evenly moistened.
- Press the mixture into the bottom of a lined 9×9 inch baking pan.
- Press firmly to form the crust.
- In another bowl, beat the cream cheese and peanut butter together until smooth.
- Add in the powdered sugar and vanilla extract, mixing until fully combined.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Pour the peanut butter mixture over the crust and spread it evenly.
- If desired, sprinkle chocolate chips on top.
- Refrigerate for at least 4 hours until set.
- Cut into squares and serve.
Notes
For best results, use room-temperature cream cheese and avoid overmixing the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American