Delicious Peanut Butter Chocolate Cheesecake Crunch Bites Easy No-Bake Recipe
These no-bake peanut butter chocolate cheesecake crunch bites combine creamy cheesecake, crunchy graham cracker crumbs, and a smooth chocolate swirl for a quick, nostalgic, and crowd-pleasing dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 24 pieces 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened (full-fat recommended)
- 1 cup (250 g) peanut butter, creamy or chunky
- 1 cup (120 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 ½ cups (150 g) graham cracker crumbs
- ½ cup (90 g) chocolate chips, semi-sweet or milk chocolate
- 4 tablespoons (55 g) butter, melted
- Pinch of sea salt (optional)
Instructions
- Line a 9×9 inch square pan with parchment paper or plastic wrap, leaving some overhang for easy removal.
- In a large bowl, beat softened cream cheese and peanut butter together until creamy and smooth, about 3-4 minutes with a hand mixer on medium speed.
- Gradually add powdered sugar, beating well after each addition. Mix in vanilla extract and a pinch of sea salt until thick but spreadable.
- In a separate bowl, stir together graham cracker crumbs and melted butter until crumbs are evenly moistened.
- Spread half of the peanut butter cheesecake mixture evenly into the prepared pan.
- Sprinkle the graham cracker crumble layer evenly on top of the cheesecake layer.
- Dollop the remaining cheesecake mixture over the crumbs and gently spread to cover.
- Melt chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
- Drizzle melted chocolate over the top layer and swirl with a toothpick or knife for a marbled effect.
- Cover the pan with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to set.
- Use the parchment overhang to lift the dessert out of the pan and cut into 1-inch squares or bite-sized pieces.
- Keep refrigerated until ready to serve.
Notes
Soften cream cheese completely before mixing to avoid lumps. Melt chocolate in short bursts to prevent burning. Adding a teaspoon of coconut oil or butter when melting chocolate keeps it smooth and slightly softer after chilling. Chill bites overnight for best texture and flavor. Can substitute almond butter for peanut butter and gluten-free crackers for a gluten-free version.
Nutrition
- Serving Size: 1 bite (1 inch squar
- Calories: 120
- Fat: 7
- Carbohydrates: 9
- Protein: 3
Keywords: peanut butter, chocolate, cheesecake, no-bake, dessert bites, easy recipe, crunchy, creamy, quick dessert