Go Back
Print

No Bake Cheesecake Bars with Peanut Butter and Chocolate

Servings 20 cm square pan
Author Natalie

Ingredients

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

Instructions

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.

Recipe Notes

  • 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.