These Chocolate Peanut Butter Cheesecake Bars Are a Guaranteed Crowd-Pleaser

If a peanut butter cup and a cheesecake had a summer fling, these bars would be their perfect love child. Rich but fluffy, intensely peanut buttery yet refreshingly cool, with a buttery Oreo crust, and a silky chocolate ganache topping, it’s a dessert that will make people stop mid-bite and ask for the recipe. As a bonus, they’re completely no-bake—perfect for warm days or potlucks where you want to show up with a guaranteed crowd-pleaser. 

Everyone’s Favorite Crust

Developed by Tricia Manzanero Stuedeman from our Birmingham, Alabama, test kitchen, these no-bake cheesecake bars are simple to pull off, but packed with payoff. They start with a base made from crushed chocolate sandwich cookies (we use Oreos), melted butter, and a firm press—that’s all it takes to make this fan-favorite crust. Tricia uses just enough butter to bind the crumbs, but not so much that the base turns greasy. She then packs the crumbs tightly into the pan to ensure clean slices. A quick freeze locks everything in place, so the bars stay intact, not crumbly. Chocolatey and dependable, the crust is ready to meet its perfect match: a rich peanut butter filling. There’s no denying the chemistry between these two.

The Cheesecake Layer: Light, Fluffy, and Full of Peanut Butter Flavor

Tricia wanted a balanced cheesecake that was rich without being too heavy. That starts with properly softened cream cheese, which whips up smooth and lump-free at room temperature. For unmistakable peanut butter flavor and the ideal texture, she recommends using sweetened creamy peanut butter such as Skippy or Peter Pan—these types of creamy peanut butter are emulsified, which means they blend seamlessly into the filling without separating or turning oily.

Once the cream cheese mixture is whipped until smooth and creamy, it’s folded with just enough whipped cream to lighten and lift the texture without dulling its richness. The finished filling is then spread over the cookie crust.

To Top It All Off

Because chocolate really does make everything better, a thin layer of silky ganache ties all the elements together. Tricia adds a splash of corn syrup, which helps the ganache stay glossy and pliable after refrigeration, so when you slice into the chilled bars, the topping yields cleanly without cracking or turning dull. A handful of chopped roasted, salted peanuts on top adds crunch and a pleasantly salty note, balancing all that sweetness. For a final flourish, a few flakes of sea salt (we love Maldon) make it feel extra polished, though it’s entirely optional.

Make-Ahead Magic

One of the best parts of this recipe—besides how good it tastes—is how easily it fits into your schedule. You can make the crust and filling layer ahead of time, chill it overnight, and finish with the ganache the next day if you like. No oven, no fuss—just a creamy, cheerful, crowd-pleasing dessert that’s ready when you are.

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For the Crust:

• 24 cream-filled chocolate sandwich cookies, such as Oreos (about 9 ounces; 255 g)

• 6 tablespoons (85 g) unsalted butter, melted

For the Cheesecake:

• 8 ounces (226 g) cream cheese, softened

• 1/2 cup confectioners’ sugar (2 1/3 ounces; 67 g)

• 1/3 cup sweetened creamy peanut butter (such as Skippy or Peter Pan) (3 ounces; 83 g)

• 3/4 teaspoon vanilla extract

• 1/2 cup heavy whipping cream (120 ml), chilled

For the Topping:

• 5 ounces (142 g) semisweet chocolate (60% cacao), finely chopped (about 3/4 cup)

• 1/3 cup (80 ml) heavy whipping cream

• 1 tablespoon (15 ml) light corn syrup

• Chopped salted roasted peanuts, for sprinkling

• Flaky sea salt, such as Maldon, for garnish (optional)

1. For the Crust:

   Line an 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on all sides.

2. In a food processor, process chocolate sandwich cookies until finely ground, about 12 to 14 pulses. Add butter and pulse until well combined and evenly moistened, 4 to 6 pulses. Using a straight-sided measuring cup or the bottom of a glass, firmly press cookie mixture evenly over bottom of prepared pan. Chill, uncovered, in freezer while preparing filling.

3. For the Cheesecake:

   In a large bowl with a hand-held electric mixer, or in the bowl of a stand mixer fitted with whisk attachment, beat cream cheese on medium speed until smooth and creamy, 2 to 3 minutes, scraping sides of bowl as needed. Add confectioners’ sugar, peanut butter, and vanilla, and beat on medium speed until smooth and combined, about 1 minute.

4. In a separate large bowl, whisk cream by hand until stiff peaks form, 2 to 3 minutes. Fold whipped cream into cream cheese mixture in two additions until combined; spread evenly over prepared crust. Loosely cover with plastic wrap and refrigerate until set, about 4 hours.

5. For the Topping:

   After peanut butter mixture has set, fill a medium saucepan with 1 inch of water, bring to a boil over medium-high heat, then reduce to a simmer. In a medium heatproof bowl, add chocolate, cream, and corn syrup. Place bowl with chocolate over simmering water and cook, stirring frequently with rubber spatula, until melted and smooth, 2 to 3 minutes. Let cool, off-heat, for 5 minutes. Spread chocolate mixture evenly over chilled cheesecake bars, then sprinkle evenly with peanuts. Refrigerate, uncovered, until firm, about 1 hour.

6. Using overhanging aluminum foil as handles, lift cheesecake from pan. Using a small knife or small offset spatula, loosen sides of cheesecake from aluminum foil. Cut into 16 (2-inch) squares, wiping knife clean between each cut. Garnish with flaky sea salt, if using. Serve.

Equipment

8-inch square baking pan, food processor, hand mixer or stand mixer with whisk attachment, medium saucepan, offset spatula

Make-Ahead and Storage

The chocolate peanut butter bars can be made in advance through step 4 and refrigerated for up to 2 days before topping with the chocolate ganache.

The assembled bars can be refrigerated in an airtight container for up to 5 days.