Imagine a dessert so decadent, so irresistible, that it'll make your taste buds dance with pure joy! These No-Bake Reese's Peanut Butter Cup Cheesecake Bars are the ultimate chocolate-peanut butter dream that requires zero baking and maximum satisfaction. Whether you're a busy home cook, a chocolate lover, or simply someone who craves an easy yet impressive dessert, this recipe is about to become your new obsession. Get ready to transform simple ingredients into a creamy, crunchy, and utterly addictive treat that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped topping
- 1 cup mini Reese's peanut butter cups, chopped
- Chocolate syrup for drizzling
Instructions
- Prepare a 9x9 inch baking pan by lining it completely with parchment paper, allowing slight overhang for easy removal later.
- In a medium mixing bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan, creating a compact base layer. Use the back of a spoon or flat-bottomed measuring cup to ensure an even surface.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy using an electric mixer.
- Add creamy peanut butter and powdered sugar to the cream cheese. Mix on medium speed until completely blended and no lumps remain.
- Gently fold in the whipped topping until the mixture is light and uniform in texture.
- Sprinkle half of the chopped mini Reese's peanut butter cups over the graham cracker crust.
- Pour the peanut butter cheesecake mixture over the crust and chopped Reese's, spreading evenly with a spatula.
- Scatter the remaining chopped Reese's peanut butter cups on top of the cheesecake layer.
- Drizzle chocolate syrup in a decorative pattern across the surface.
- Refrigerate the cheesecake bars for at least 4 hours or overnight to set completely.
- Using the parchment paper overhang, lift the bars from the pan and cut into 16 equal squares using a sharp knife.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your cream cheese is completely softened at room temperature to avoid lumps in your mixture.
- Use a measuring cup or the back of a spoon to firmly press the graham cracker crust for a solid base.
- For clean, precise cuts, run your knife under hot water and wipe dry between each slice.
- Refrigerate the bars for at least 4 hours, but overnight is even better for maximum flavor melding.
- For a gourmet touch, use high-quality chocolate syrup or make your own chocolate drizzle.
- Keep bars chilled until just before serving to maintain the perfect creamy texture.
- For variations, try different types of Reese's cups or add a sprinkle of sea salt on top for extra flavor complexity.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 35mg
