Description
These No-Bake Peanut Butter Cheesecake Bites are a delightful treat featuring a buttery graham cracker crust topped with a creamy peanut butter cheesecake filling, drizzled with melted chocolate, and finished with crunchy peanuts or mini chocolate chips. Perfectly portioned, easy to make, and without any baking required, these bites make a fantastic dessert or snack for any peanut butter lover.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
Filling
- 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
Topping
- Melted chocolate for drizzling
- Chopped peanuts
- Mini chocolate chips
Instructions
- Prepare the crust: In a medium-sized bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of a mini muffin tin or silicone molds, creating an even layer for each mini cheesecake. Place the tin in the refrigerator to set while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Carefully fold in the whipped topping or whipped cream until the filling becomes light and fluffy.
- Assemble the bites: Remove the crusts from the refrigerator. Spoon the peanut butter cheesecake filling onto each crust, smoothing the tops evenly with a spatula. Return the bites to the fridge and chill for at least 1 hour to allow them to firm up properly.
- Add toppings: Once the cheesecake bites are set and firm, drizzle melted chocolate over each bite. Sprinkle chopped peanuts or mini chocolate chips on top to add a crunchy texture and extra flavor.
- Serve and enjoy: Gently remove the cheesecake bites from the muffin tin or silicone molds. Serve chilled for the best texture and taste. Store any leftovers in the refrigerator.
Notes
- Be sure to use softened cream cheese to avoid lumps in the filling.
- For a smoother crust, pulse graham crackers in a food processor to finer crumbs.
- Substitute whipped topping with homemade whipped cream for a fresher taste.
- Any melted chocolate (milk, dark, or white) works well for drizzling.
- Store leftover cheesecake bites in an airtight container in the refrigerator for up to 3 days.
- For peanut allergies, consider substituting peanut butter with almond butter or sunflower seed butter.
