why make this recipe
These No Bake Chocolate Cheesecake Bars are quick and rich. You do not turn on the oven. They are low-carb if you use almond flour or low-carb cookies. They set in the fridge and cut into tidy bars. If you like easy no-bake bars, try this recipe and an idea like keto chocolate peanut butter cheesecake bars for another twist.
introduction
This recipe mixes cream cheese, peanut butter, cocoa, and whipped cream to make a smooth, chocolate filling on a simple crust. It uses a sweetener you choose, so it can be lower in sugar. The bars chill in the fridge and are ready in a few hours. For a richer chocolate option you might also like the death by chocolate no-bake cheesecake shown on that site.
how to make No Bake Chocolate Cheesecake Bars
Make the crust first by mixing crushed low-carb cookies or almond flour with melted butter. Press that into an 8×8 inch dish. Blend the cream cheese, peanut butter, sweetener, cocoa powder, and vanilla until smooth. Whip the heavy cream to stiff peaks and fold it into the cream cheese mix. Spread the filling over the crust, add chocolate chips if you like, and chill until firm. For another idea on no-bake bars, see a simple carrot cake bar recipe like easy no-bake carrot cake bars.
Ingredients :
- 8 oz cream cheese, softened
- 1/2 cup peanut butter
- 1/4 cup sweetener (like erythritol or stevia)
- 1 cup heavy cream
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional for topping)
- Crust: 1 cup crushed low-carb cookies (or almond flour)
- Crust: 3 tbsp melted butter
Directions :
- In a mixing bowl, combine crushed low-carb cookies (or almond flour) with melted butter to form the crust. Press the mixture into the bottom of a greased 8×8 inch dish.
- In another bowl, beat together softened cream cheese, peanut butter, sweetener, cocoa powder, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form, then carefully fold it into the cream cheese mixture until fully combined.
- Spread the mixture evenly over the crust in the dish.
- Top with chocolate chips if desired.
- Refrigerate for at least 4 hours or until firm.
- Slice into bars and serve chilled.
how to serve No Bake Chocolate Cheesecake Bars
Cut the bars into small squares. Serve chilled on a plate. Add extra chocolate chips, a dusting of cocoa, or a small dollop of whipped cream if you want. These bars pair well with coffee or a cold glass of milk.
how to store No Bake Chocolate Cheesecake Bars
Keep the bars in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a single layer on a tray, then move to a freezer bag for up to 1 month. Thaw in the fridge before serving.
tips to make No Bake Chocolate Cheesecake Bars
- Soften the cream cheese first for a smooth filling.
- Whip the cream to stiff peaks so the filling holds its shape.
- Press the crust firmly into the pan so it does not fall apart when you cut bars.
- Use a sugar-free chocolate chip if you want to keep it low-carb.
- If you want more peanut butter flavor, gently warm the peanut butter so it blends easier with the cream cheese. For more no-bake ideas, try an easy carrot cake bar recipe like easy no-bake carrot cake bars.
variation (if any)
- Swap peanut butter for almond butter for a different nut flavor.
- Use crushed graham crackers or regular cookies for a sweeter crust.
- Add a layer of melted chocolate over the top before chilling for a firm chocolate shell.
- Omit peanut butter to make a plain chocolate cheesecake bar.
FAQs
Q: Can I make this without peanut butter?
A: Yes. Leave out the peanut butter and add a bit more cream cheese or a splash of heavy cream to keep the texture.
Q: Can I use regular sugar instead of a sweetener?
A: Yes. Use about 1/4 cup powdered sugar or to taste, but note this raises the carbs.
Q: Do I have to chill for 4 hours?
A: Chill time can vary. Four hours gives firm bars, but you can chill longer or overnight for best results.
Q: Can I use low-fat cream cheese?
A: You can, but the filling may be less rich and not set as firmly.
Q: How do I get clean slices?
A: Chill well, then run a sharp knife under hot water, wipe it dry, and slice for cleaner cuts.
Conclusion
These No Bake Chocolate Cheesecake Bars are easy and creamy with no oven time. For a similar no-bake chocolate cream cheese bar recipe with tips and variations, see Chocolate Cream Cheese Bars Recipe (No-Bake) – The Kitchn.
Print
No Bake Chocolate Cheesecake Bars
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Diet: Low-Carb
Description
Delicious no-bake chocolate cheesecake bars made with cream cheese, peanut butter, and whipped cream on a rich low-carb crust.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup peanut butter
- 1/4 cup sweetener (like erythritol or stevia)
- 1 cup heavy cream
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional for topping)
- 1 cup crushed low-carb cookies (or almond flour)
- 3 tbsp melted butter
Instructions
- Combine crushed low-carb cookies (or almond flour) with melted butter to form the crust. Press the mixture into the bottom of a greased 8×8 inch dish.
- Beat together softened cream cheese, peanut butter, sweetener, cocoa powder, and vanilla extract until smooth.
- Whip heavy cream until stiff peaks form, then carefully fold it into the cream cheese mixture until fully combined.
- Spread the mixture evenly over the crust in the dish.
- Top with chocolate chips if desired.
- Refrigerate for at least 240 minutes or until firm.
- Slice into bars and serve chilled.
Notes
For best results, chill longer or overnight. Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg
Keywords: no bake, cheesecake, chocolate, low carb, dessert