Indulge in these rich and creamy Chocolate & Peanut Butter Cheesecake Bites that combine the smoothness of cream cheese with the irresistible flavors of peanut butter and dark chocolate. The best part? They’re no-bake and ready to enjoy in just 20 minutes! Perfect for a quick treat or a party snack, these bites are a chocolate and peanut butter lover’s dream.
Why You’ll Love This Recipe
-
No-Bake: These cheesecake bites are incredibly easy to make and require no baking, making them perfect for last-minute treats.
-
Decadent Flavors: The creamy peanut butter and cream cheese filling, combined with the crunch of peanuts and drizzle of dark chocolate, create an irresistible flavor combination.
-
Quick & Easy: Ready in just 20 minutes, these cheesecake bites are an ideal sweet treat for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
8 oz cream cheese (one standard size bar)
-
1/3 cup peanut butter powder
-
1/4 cup agave nectar
-
2 tablespoons heavy cream
-
1 teaspoon vanilla extract
-
1/2 teaspoon salt
-
1 1/2 cups roasted & salted peanuts (crushed)
-
2 1/2 tablespoons coconut oil (divided)
-
1/4 cup dark chocolate chips (see note below)
Directions
-
Mix the Cheesecake Filling: In a small mixing bowl, combine cream cheese, peanut butter powder, agave nectar, heavy cream, vanilla extract, and salt. Use an electric mixer on medium-high for 2-3 minutes until smooth, scraping down the sides as needed.
-
Prepare the Baggie: Line a drinking glass with a small Ziploc bag. Transfer the cheesecake mixture into the bag and zip it closed. Cut off just the very tip of the bag to create a small opening. This helps control portion size when filling the muffin pan.
-
Fill the Muffin Pan: Squeeze the cheesecake mixture into muffin pan cavities, filling each about two-thirds full.
-
Prepare the Peanut Topping: Use a food processor to crush the peanuts into small crumbs. Alternatively, place them in a Ziploc bag and crush with a rolling pin or chop with a knife.
-
Combine Peanut and Oil Mixture: Melt 2 tablespoons of coconut oil and mix with the crushed peanuts until well combined. Fill the muffin pan cavities to the top with the peanut mixture, stirring occasionally to keep the peanuts evenly distributed.
-
Freeze: Freeze the cheesecake bites for 2 hours or overnight until set.
-
Melt the Chocolate Drizzle: In a small microwave-safe bowl, melt the chocolate chips and 1/2 tablespoon of coconut oil. Stir until smooth.
-
Drizzle Chocolate: Line a baking sheet with parchment paper. Remove the cheesecake bites from the muffin pan and place them on the sheet. Drizzle with melted chocolate.
-
Serve or Store: You can eat immediately or freeze/refrigerate the cheesecake bites until ready to enjoy.
Servings and Timing
-
Servings: 24 bites
-
Prep Time: 20 minutes
-
Cook Time: 0 minutes
-
Total Time: 20 minutes
Variations
-
Peanut Butter Lovers: For an even stronger peanut butter flavor, add a few tablespoons of creamy peanut butter to the cheesecake filling.
-
Sugar-Free Option: Substitute agave nectar with a sugar substitute like stevia or erythritol for a lower-calorie version.
-
Toppings: Try topping with mini chocolate chips, crushed pretzels, or a sprinkle of sea salt for extra texture and flavor.
Storage/Reheating
Store these cheesecake bites in an airtight container in the freezer for up to 1 month. They can also be kept in the refrigerator for up to a week, but freezing keeps the texture perfect and maintains freshness.
FAQs
Can I use regular peanut butter instead of peanut butter powder?
Yes, you can use regular peanut butter, but it will make the mixture a bit thicker and may require additional sweetener to balance the taste.
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will give the cheesecake bites a sweeter taste, but dark chocolate adds a rich contrast to the peanut butter flavor.
How do I keep the cheesecake bites from sticking to the muffin pan?
Lining the muffin pan with parchment paper or using silicone muffin cups can help prevent sticking and make it easier to remove the cheesecake bites.
Can I make these cheesecake bites without coconut oil?
You can substitute coconut oil with another oil like vegetable or olive oil, but coconut oil works best for its texture and taste.
How long do these cheesecake bites need to freeze?
The cheesecake bites should freeze for at least 2 hours, but freezing overnight will ensure they are completely set.
Can I add other toppings to these cheesecake bites?
Yes, feel free to get creative! You can add crushed nuts, sprinkles, or even drizzle caramel sauce on top for extra indulgence.
Can I use a different sweetener instead of agave nectar?
Yes, you can replace agave nectar with honey, maple syrup, or another sweetener of your choice.
Can I store these in the fridge instead of the freezer?
While these cheesecake bites are best stored in the freezer, you can refrigerate them for up to a week. They may become a bit softer, though.
Can I use a different nut for the topping?
Yes, you can use crushed almonds, cashews, or even walnuts for a different nutty flavor.
How do I know when the cheesecake bites are ready to eat?
When they are firm to the touch and the chocolate drizzle has set, the cheesecake bites are ready to be served.
Conclusion
These no-bake Chocolate & Peanut Butter Cheesecake Bites are a perfect sweet treat for any chocolate and peanut butter lover. With minimal effort and a few simple ingredients, you can create a creamy, decadent dessert that’s sure to satisfy your cravings. Ideal for parties, snacks, or just an indulgent moment, these cheesecake bites are the perfect little bite of bliss!
Print
Chocolate & Peanut Butter Cheesecake Bites | No Bake!
- Total Time: 20 minutes
- Yield: 24 bites
- Diet: Vegetarian
Description
These No-Bake Chocolate & Peanut Butter Cheesecake Bites combine creamy cream cheese, smooth peanut butter, and rich dark chocolate into a delectable treat. With just 20 minutes of prep time, these no-bake bites are easy to make and perfect for chocolate and peanut butter lovers. Ideal for parties, snacks, or a quick dessert, they’re sure to become your new favorite indulgence!
Ingredients
8 oz cream cheese (one standard size bar)
1/3 cup peanut butter powder
1/4 cup agave nectar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups roasted & salted peanuts (crushed)
2 1/2 tablespoons coconut oil (divided)
1/4 cup dark chocolate chips
Instructions
-
Mix the Cheesecake Filling: In a small mixing bowl, combine cream cheese, peanut butter powder, agave nectar, heavy cream, vanilla extract, and salt. Beat with an electric mixer on medium-high for 2-3 minutes until smooth.
-
Prepare the Baggie: Line a drinking glass with a Ziploc bag. Transfer the cheesecake mixture into the bag, zip it closed, and cut off a small tip to control portion size.
-
Fill the Muffin Pan: Squeeze the cheesecake mixture into muffin pan cavities, filling each about two-thirds full.
-
Prepare the Peanut Topping: Crush the peanuts into small crumbs using a food processor or Ziploc bag and rolling pin.
-
Combine Peanut and Oil: Melt 2 tablespoons of coconut oil and mix it with the crushed peanuts. Fill the muffin pan cavities with the peanut mixture, stirring occasionally.
-
Freeze: Freeze the bites for at least 2 hours or overnight to set.
-
Melt Chocolate Drizzle: In a microwave-safe bowl, melt the dark chocolate chips with 1/2 tablespoon of coconut oil. Stir until smooth.
-
Drizzle Chocolate: Place the cheesecake bites on a parchment-lined baking sheet and drizzle with the melted chocolate.
-
Serve or Store: Serve immediately, or store in the freezer or refrigerator until ready to enjoy.
Notes
For extra peanut butter flavor, add a few tablespoons of creamy peanut butter to the cheesecake filling.
You can substitute the agave nectar with stevia or erythritol for a sugar-free version.
For added texture, top with mini chocolate chips or crushed pretzels.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, Party Treats
- Method: No-Bake
- Cuisine: American
