No-Bake Peanut Butter Cheesecake Bites

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No-Bake Peanut Butter Cheesecake Bites

These No-Bake Peanut Butter Cheesecake Bites are creamy, rich, and easy to make, perfect for dessert lovers of all ages!

Prep Time20

Total Time2

Course: Dessert

Cuisine: American

Keyword: Cheesecake, No-Bake, Peanut Butter

Servings: bites

Calories: 150kcal

Equipment

Mixing Bowl
Mini Muffin Pan

Ingredients

Crust Ingredients

1 cup Graham cracker crumbs
1/4 cup Unsalted butter, melted

Filling Ingredients

8 oz Cream cheese, softened
1/2 cup Creamy peanut butter
1/2 cup Powdered sugar
1 tsp Vanilla extract
1/2 cup Whipped topping or whipped cream

Optional Toppings

Melted chocolate for drizzling Optional
Chopped peanuts Optional
Mini chocolate chips Optional

Instructions

In a medium bowl, mix the graham cracker crumbs with melted butter until evenly combined. The mixture should hold together when pressed.
Spoon about a teaspoon of the crumb mixture into the bottom of each lined mini muffin cup. Press firmly to create a compact base.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla extract, and continue beating until thoroughly combined and fluffy.
Gently fold the whipped topping or whipped cream into the cheesecake mixture until no streaks remain. Don’t overmix; you want a light and airy texture.
Spoon or pipe the peanut butter cheesecake filling onto the graham cracker crusts, filling each cup generously.
Drizzle melted chocolate over the top, and sprinkle with mini chocolate chips or chopped peanuts for extra flavor and texture.
Refrigerate the cheesecake bites for at least 2 hours, or until set and firm. For best results, keep them chilled until ready to serve.

Notes

Store these bites in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them individually on a tray, then transfer to a freezer-safe bag for up to 1 month.

Nutrition