Description
These no-bake peanut butter cheesecake bites are creamy, rich, and perfectly portioned into bite-sized desserts. With a graham cracker crust, peanut butter cheesecake filling, and optional chocolate or nut toppings, they’re an easy and indulgent treat for any occasion.
Ingredients
For the Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
For the Peanut Butter Cheesecake 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
Toppings (optional):
Melted chocolate for drizzling
Chopped peanuts
Mini chocolate chips
Instructions
- In a medium bowl, mix graham cracker crumbs and melted butter until evenly coated.
- Press the mixture firmly into the bottom of a mini muffin tin or silicone molds. Chill in the fridge while preparing the filling.
- In a separate bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.
- Gently fold in whipped topping until light and fluffy.
- Spoon the cheesecake filling over the chilled crusts, smoothing the tops.
- Refrigerate for at least 1 hour until set.
- Top with melted chocolate drizzle, chopped peanuts, or mini chocolate chips before serving.
- Carefully remove from the tin or molds and serve chilled.
Notes
Mix mini chocolate chips into the filling for extra chocolatey bites.
Swap graham crackers for crushed chocolate cookies for a richer base.
Sprinkle flaky sea salt on top for a sweet-salty twist.
Use silicone molds or liners for easier removal.
These bites freeze well—thaw in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
