Creamy, crunchy, and no baking required—these bars deliver pure bliss in every bite!
When you live in an area like Florida, where the average temperature hovers between 80 and 90°F most of the year, you tend to avoid turning on your oven as much as possible. It’s not exactly convenient for someone like me, especially when I love baking and often crave a freshly baked dessert. But I’ve learned to get creative whenever my sweet tooth strikes on a particularly sweltering day. My go-to solution? No-bake bars!
They’re just as delicious as any fresh-from-the-oven dessert, but they require zero heat and won’t make your kitchen feel like a sauna. I also love how easy they are to customize. These particular no-bake bars taste like an incredibly rich and indulgent peanut butter cheesecake, but are actually dairy-free and gluten-free. What makes them next-level delicious is the chocolate crispy rice crust. Trust me, the creamy peanut butter and crunchy chocolate are a match made in heaven.
Even if it’s not hot outside, these bars are still a standout dessert. They’re great to make for yourself or your family, but since they’re handheld and conveniently portable, they also happen to be a great party dessert. Be sure to make extra, though—the crowd is sure to love ‘em!
Are These No-Bake Peanut Butter Cheesecake Bars Healthy?
While they may taste like a decadent dessert, these no bake cheesecake bars do not contain any gluten or dairy. Plus, the peanut butter and dairy-free cream cheese contain some protein. However, it’s good to keep in mind that these bars are still fairly high in fat and calories, and the chocolate chips do contain sugar (though the cheesecake layer is sweetened with monk fruit). Therefore, it’s best to enjoy this dish, as with most desserts, in moderation.
If you’d like to make these nut-free, you can swap the peanut butter for sunflower seed butter or nut-free cookie butter (just be sure the rest of your ingredients are also processed in a nut-free facility). Cookie butter typically has flour, though, so it’s not gluten-free.
What Other Toppings Could I Add?
This recipe calls for a swirl of peanut butter on top, which adds both flavor and a lovely design. However, there are lots of other topping possibilities to switch up the flavor. Instead of a peanut butter swirl, you could swirl melted chocolate or caramel. Love a salty-sweet combo? Sprinkle some flaky sea salt on top. Fancy yourself a chocoholic? Garnish the top with a layer of chocolate shavings or chocolate chips. You could also add mini marshmallows for a rocky road twist. Other toppings? Try Reese’s Pieces, shredded coconut, or honey-roasted peanuts. As you can see, there are many flavor possibilities!
How Do I Store Leftovers?
It’s fine to keep these bars out at room temperature for a few hours while serving them, but any leftovers should be placed in an airtight container and stored in the fridge for up to 4 days. You could also wrap the leftovers in plastic wrap and tinfoil and freeze them in an airtight container for up to 3 months. Just thaw them in the fridge overnight before serving.
Serving Suggestions
There’s nothing like a glass of ice-cold oat milk to wash down these no-bake peanut butter cheesecake bars. But they’re also highly enjoyable when served with a Chai Latte or an iced coffee with cold foam.
Love this recipe and looking for other no-bake bars to try? Definitely check out these Mint Chocolate Cashew Cream No-Bake Bars, Key Lime Bars, and Strawberry No-Bake Lemon Bars.
Recipe
Ingredients
For The Crust:
- 1 cup dairy-free chocolate chips
- 2 tablespoons unsweetened almond milk
- 1/4 cup peanut butter
- 3 tablespoons honey (or agave for vegan)
- 3 cups gluten-free crispy rice cereal (or regular/brown rice if you aren't GF)
For The Cheesecake:
- 8 ounces dairy-free cream cheese softened to room temperature
- 1/2 cup peanut butter
- 1/4 cup monk fruit (or granulated sweetener of choice)
- 1 container dairy-free whipped topping thawed (9 ounces)
Topping:
- 1/4 cup peanut butter
Instructions
- Line a 9 x 13-inch pan with parchment paper and set aside.
- In a large, microwave-safe bowl, combine the chocolate chips and almond milk. Melt on half power in the microwave using 20-second intervals, stirring between each interval, until the chocolate is melted. It might seize up a little, which is normal.
- Stir in the peanut butter and honey until the peanut butter is melted and mixed in thoroughly.
- Stir in the rice cereal until well coated.
- Pat the mixture into the bottom of the prepared pan to form the crust, making sure to pack it in tightly, especially in the corners. It helps to use dampened hands to prevent the crust from sticking to your fingers. Set aside.
- In a large bowl, beat the cream cheese and peanut butter, using an electric mixer, until fluffy and well combined.
- Beat in the monk fruit until well incorporated.
- Fold in the whipped topping, and then pour the cheesecake mixture over top of the crust, spreading it out evenly.
- Melt the peanut butter in the microwave, drizzle it over the cheesecake layer, and then swirl it with a toothpick or a chopstick. Or, drizzle it in straight lines and run a sharp knife through the lines to make the design seen in the photos.
- Freeze for at least 4 hours.
- Let the bars thaw for 5 minutes before lifting out of the pan and slicing with a very sharp knife.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Absolutely amazing!! Couldn’t even tell they were DF. Subbed raw sugar for Monk fruit. No issues!
So glad to hear that! Thanks for trying our recipe.