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No-bake chocolate peanut butter cheesecake bites on a white plate
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No-Bake Chocolate Peanut Butter Cheesecake Bites

Indulge in these creamy, no-bake cheesecake bites with rich chocolate and peanut butter flavors, complemented by a crunchy graham cracker crust.
Prep Time20 minutes
Total Time2 hours
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate Cheesecake, Easy Desserts, Family-Friendly Recipes, no-bake dessert, Peanut Butter Treats
Servings: 16 pieces
Calories: 175kcal

Ingredients

For the crust

  • 1 1/2 cups graham cracker crumbs These will form a deliciously crunchy crust.
  • 1/4 cup granulated sugar Sweetness for the crust to complement the creamy filling.
  • 1/2 cup unsalted butter, melted This binds the crumbs together and adds richness.

For the filling

  • 16 oz cream cheese, softened The creamy base for the cheesecake filling.
  • 1 cup creamy peanut butter Adds that irresistible peanut flavor.
  • 1 cup powdered sugar For the perfect sweetness in the filling.
  • 1 teaspoon vanilla extract A touch of warmth and depth to the flavor.

For the chocolate layer

  • 1 cup semi-sweet chocolate chips For that rich chocolate topping.
  • 1/4 cup heavy cream Helps create a smooth chocolate ganache.

For garnishing

  • Crushed peanuts For extra crunch and flavor.
  • Mini chocolate chips A delightful garnish on top of the bites.

Instructions

Preparation

  • Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until coated evenly and press firmly into the bottom of the prepared pan. Set in the refrigerator to chill.
  • Beat together softened cream cheese and creamy peanut butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy.
  • Spread the peanut butter filling evenly over the chilled graham cracker crust and smooth the top.
  • In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat in 30-second bursts, stirring until melted and smooth. Pour over the peanut butter layer and spread evenly.
  • Before chocolate sets, sprinkle crushed peanuts and mini chocolate chips generously on top.
  • Chill for at least two hours, or until completely set and firm.
  • Lift the cheesecake bites out of the pan using the parchment paper overhang and cut into small squares.

Notes

For extra flavor, use crunchy peanut butter instead of creamy. Consider adding a drizzle of melted chocolate before serving. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for longer storage.