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No Bake Chocolate Peanut Butter Cheesecake Bars

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These no bake chocolate peanut butter cheesecake bars feature a salty pretzel crust, creamy peanut butter cheesecake filling, and a rich chocolate topping. Quick to make and perfect for any occasion, they’re a crowd-pleasing dessert that requires no oven time.

Ingredients

Scale
  • 2 cups pretzel twists or sticks, finely crushed (about 180g, salted preferred)
  • 1/2 cup unsalted butter, melted (about 115g)
  • 2 tablespoons granulated sugar (about 25g)
  • 8 ounces cream cheese, softened (about 225g, full-fat recommended)
  • 1 cup creamy peanut butter (about 250g, natural preferred)
  • 1 cup powdered sugar (about 120g)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold (about 240ml)
  • 1 cup semisweet chocolate chips (about 180g)
  • 2 tablespoons unsalted butter (about 30g)
  • 1/4 cup heavy cream (about 60ml)
  • Pinch of salt (optional)
  • Optional toppings: crushed pretzels, mini chocolate chips, peanut butter drizzle, sea salt flakes

Instructions

  1. Crush pretzels in a food processor or in a zip-top bag with a rolling pin until fine crumbs form.
  2. Mix pretzel crumbs with melted butter and granulated sugar in a medium bowl until evenly coated.
  3. Press the mixture firmly into the bottom of a lined 8×8 inch pan. Chill in the fridge for about 10 minutes.
  4. In a large bowl, beat softened cream cheese with peanut butter until smooth and fluffy (about 2 minutes).
  5. Add powdered sugar and vanilla extract, then beat again until fully blended.
  6. In a separate bowl, whip heavy cream until stiff peaks form (about 2–3 minutes).
  7. Gently fold whipped cream into the peanut butter mixture with a rubber spatula until just combined.
  8. Spread cheesecake mixture evenly over the chilled pretzel crust. Smooth the top and chill again for about 10 minutes.
  9. In a small saucepan over low heat, combine chocolate chips, butter, and heavy cream. Stir constantly until melted and glossy. Remove from heat and add a pinch of salt if desired.
  10. Let chocolate cool for 1–2 minutes, then pour over the cheesecake layer. Spread gently to cover completely.
  11. Cover the pan and refrigerate for at least 3 hours, or until bars are firm and easy to slice. (For faster setting, freeze for 90 minutes, then let soften before cutting.)
  12. Lift bars out using parchment paper. Cut into 16 squares with a sharp knife, wiping between cuts for clean edges.
  13. Garnish with extra pretzels, chocolate chips, or sea salt if desired. Serve chilled.

Notes

For best results, ensure cream cheese is fully softened and heavy cream is very cold before whipping. If the crust seems dry, add a bit more melted butter. Chill each layer thoroughly before adding the next for clean layers. Bars can be made gluten-free with gluten-free pretzels or almond flour for the crust, and dairy-free with plant-based substitutes. Store in the fridge for up to 5 days or freeze for longer storage.

Nutrition

Keywords: no bake, cheesecake bars, chocolate peanut butter, pretzel crust, easy dessert, summer dessert, potluck, crowd-pleaser, kid-friendly, peanut butter dessert

Find it online: https://jodierecipes.com/no-bake-chocolate-peanut-butter-cheesecake-bars-recipe-easy-pretzel-crust-dessert/