Ingredients
- 1 ½ cups (150g) graham cracker crumbs
- ½ cup (100g) unsalted butter, melted
- 1 cup (240ml) creamy peanut butter
- 1 cup (120g) powdered sugar
- 8 oz (225g) cream cheese, softened
- 1 tsp (5ml) vanilla extract
- 1 cup (240ml) heavy whipping cream
Instructions
- Combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the crust mixture into the bottom of a lined 9×9 inch (23×23 cm) pan and freeze for 10 minutes.
- In a bowl, beat peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth and creamy (about 2–3 minutes).
- Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold into the peanut butter mixture.
- Spread the cheesecake filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or until firm before slicing and serving.
Notes
- For extra richness, drizzle with melted chocolate or caramel before chilling.
- Crushed peanuts or mini chocolate chips can be folded into the cheesecake layer for added texture.
- Can be made a day ahead and stored in the refrigerator.
- Use a hot knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 360
- Sugar: 14g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
