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Dairy and Gluten Free No Bake Peanut Butter Cheesecake Bars - A super easy dessert with a yummy, crunchy chocolate rice krispie crust. You'd never know that they are gluten free, dairy free and made with better for you ingredients! | #Foodfaithfitness | #GlutenFree #DairyFree #Healthy #Peanutbutter #NoBake

No Bake Peanut Butter Cheesecake Bars

These No Bake Peanut Butter Cheesecake Bars are super easy and have a chocolate Rice Krispie crust. You'd never know that they are gluten free and dairy free too!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 28 Bars
Calories 159kcal
Author Taylor


For the crust:

  • 1 Cup Dairy-free chocolate chips
  • 2 Tbsp Unsweetened almond milk
  • 1/4 Cup Peanut butter
  • 3 Tbsps Honey (or agave for vegan)
  • 3 Cups Gluten Free crispy rice cereal, Or regular/brown rice if you aren't concerned about GF

For the cheesecake:

  • 8 oz Dairy-free cream cheese, softened to room temperature
  • 1/2 Cup Peanut butter
  • 1/4 Cup Monkfruit, (or granulated sweetener of choice)
  • 1 Container Dairy-free whipped topping, thawed (9oz) (or truwhip)
  • Topping:
  • 1/4 Cup Peanut butter
  • Melted chocolate or chocolate syrup, for drizzling (optional)


  • Line a 9x13 inch baking dish with parchment paper and set aside.
  • In a large, microwave-safe bowl, combine the chocolate chips and milk. Melt on half power in the microwave using 20 second intervals, string between each interval, until the chocolate is melted. It might seize up a little, which is normal.
  • Stir in the peanut butter and honey until the peanut butter is melted and mixed in.
  • Stir in the rice cereal until well coated.
  • Pat the crust into the bottom of the prepared pan, really making sure to pack it in tightly, especially in the corners. I find that it helps to use dampened hands to prevent the crust from sticking to your fingers. Set aside.
  • In a large bowl beat the cream cheese and peanut butter, using an electric hand mixer, until fluffy and well combined.
  • Beat in the monkfruit until well incorporated.
  • Fold in the whipped topping until well mixed in and then pour the cheesecake mixture over top of the crust, spreading out evenly.
  • Melt the peanut butter in the microwave and then drizzle over the cheesecake layer and swirl with a toothpick or a chopstick. Or, drizzle it in lines and then run a sharp knife through to make the design like I did in the photos!
  • Freeze for at least 4 hours.
  • Let the bars thaw for 5 minutes before lifting out of the pan and slicing with a very sharp knife.
  • Drizzle with melted chocolate or chocolate syrup if desired (do it.)


I have also halved this recipe in an 8x8 pan, making 16 bars!


Calories: 159kcal | Carbohydrates: 15.1g | Protein: 3.1g | Fat: 10.5g | Saturated Fat: 4.5g | Sodium: 94mg | Potassium: 1.2mg | Fiber: 1.1g | Sugar: 8.4g | Calcium: 12mg | Iron: 0.8mg