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Description
Delicious no-bake cheesecake bars with a creamy peanut butter filling and a chocolate topping, all on a chocolate cookie crust.
Ingredients
- 2 cups finely crushed Oreos (from about 22 cookies)
- 6 tbsp. unsalted butter, melted
- 2 (8-oz.) blocks cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup (115 g) confectioners’ sugar
- 1 tsp. pure vanilla extract
- 3/4 cup semisweet chocolate chips
Instructions
- Line a 9″x9″ pan with parchment, leaving a 2″ overhang on 2 opposite sides.
- In a medium bowl, mix Oreos and butter until combined.
- Pour into prepared pan and spread in an even layer, pressing with a measuring cup or spoon.
- Refrigerate until ready to use.
- In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and peanut butter until smooth.
- Add confectioners’ sugar and vanilla and beat until combined.
- Spoon over crust and spread in an even layer. Refrigerate until well chilled, at least 2 hours or up to overnight.
- In a small heatproof bowl, microwave chocolate chips in 30-second increments, stirring between each, until melted and smooth.
- Pour chocolate over cheesecake and spread in an even layer, working quickly so chocolate doesn’t harden.
- Refrigerate until chocolate is hardened, about 30 minutes.
- Using parchment overhang, remove cheesecake from pan and cut into squares.
Notes
- For an even smoother crust, pulse the Oreos in a food processor until finely ground.
- Ensure the cream cheese is fully softened for a lump-free filling.
- If you don’t have parchment paper, you can grease and flour the pan, but removal will be more difficult.
- The longer you refrigerate the cheesecake, the firmer it will be, making it easier to cut.