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No Bake Cheesecake Bars with Peanut Butter and Chocolate

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No Bake Cheesecake Bars with Peanut Butter and Chocolate

Photo: Natalie Levin

This time of the year, just before Shavuot arrives, surprises me every year anew – my kitchen fills up with countless cakes and desserts for the holiday in a kind of a baking marathon in the days before the holiday. It’s a bit funny to make so many desserts and cakes for a holiday that in the end is only celebrated for two days, but there’s no doubt everyone around me has been enjoying my cakes and desserts lately.

These following no bake cheesecake bars are one of the easiest desserts you can make for the holiday. They are so easy to make and quick and you don’t even have to turn on the oven in order to make them. They are made of crunchy chocolate crust, cream cheese and peanut butter cream and topped with chocolate cream.

The combination of colors results in a beautiful 3 layers cheesecake bars, and they are simply delicious. The combination of cream cheese and peanut butter is simply divine, and the chocolate adds the needed sweetness.

I like to serve them semi-fredo, which means – “half frozen”, which results in an ice-cream-like texture. These bars are just what you need for upcoming Shavuot and kids love them!

No Bake Cheesecake Bars with Peanut Butter and Chocolate

Photo: Natalie Levin



No Bake Cheesecake Bars with Peanut Butter and Chocolate

For the chocolate crust:

  • 150 grams plain biscuits (or Graham Crackers)
  • 200 grams 4 heaping tablespoons chocolate spread

For peanut butter cream cheese filling:

  • 225 grams 1 pack cream cheese
  • 60 grams 2 tablespoons peanut butter
  • 50 grams 5 tbsp. sugar powder
  • 20 grams 2 tbsp. instant vanilla pudding powder
  • 250 ml. 1 cup cold whipping cream

For chocolate cream:

  • 250 ml. 1 cup cold whipping cream
  • 150 grams 3 heaping tablespoons chocolate spread
  • 40 grams 4 tbsp. instant vanilla pudding powder

For decoration:

  • 50 grams melted milk chocolate
  • 1 tsp. vegetable oil

Chocolate crust:

  1. In a food processor with a steel blade, grind the biscuits into a thin powder.
  2. Add chocolate spread and mix until uniform.
  3. Transfer the mixture to the bottom of the pan and press it tightly to form a crust.
  4. Freeze for 30 minutes.

Peanut butter cream cheese filling:

  1. In a mixer bowl with whipping attachment place cream cheese, peanut butter, powdered sugar and instant pudding and whip at high speed until combined.
  2. Add cream in a thin stream, while whipping, and continue to whip at high speed until you get a uniform, stable cream.
  3. Pour the cream over the crust and straighten the top with a palate to a uniform layer.
  4. Freeze for about an hour to set.

Chocolate cream:

  1. In a mixer bowl with whipping attachment place cream, chocolate spread and instant pudding and beat at high speed until you get a thick cream.
  2. Pour the cream over the cream cheese layer and straighten the top.
  3. Freeze everything together for at least 3-4 hours until total stabilization.

Cutting and decoration:

  1. Remove the cheesecake bars from the pan and cut into squares with a long chef’s knife.
  2. Melt the chocolate in the microwave or over double-boiler and add the oil. Mix well.
  3. Transfer the chocolate to a small piping bag and drizzle thin strips at the top of the cheesecake bars.
  4. Serve cold.
  • Keep the cheesecake bars in the freezer, but take them out of the freezer about 10 minutes before serving to room temperature.
  • You can also use chocolate biscuits in the crust.
  • It is important to use cream cheese with at least 25% fat so that the cheese layer is stable enough.

No Bake Cheesecake Bars with Peanut Butter and Chocolate

Photo: Natalie Levin