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 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours30 minutesminutes
Servings 28Bars
Calories 159kcal
Author FoodFaithFitness
Ingredients
For the crust:
1CupDairy-free chocolate chips
2TbspUnsweetened almond milk
1/4CupPeanut butter
3TbspsHoney(or agave for vegan)
3CupsGluten Free crispy rice cereal,Or regular/brown rice if you aren't concerned about GF
For the cheesecake:
8ozDairy-free cream cheese,softened to room temperature
1/2CupPeanut butter
1/4CupMonkfruit,(or granulated sweetener of choice)
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.)
DEVOUR.
Notes
I have also halved this recipe in an 8x8 pan, making 16 bars!