Coffee and peanut butter come together to make this deliciously creamy treat! Mocha peanut butter cheesecake bars are an easy no bake dessert with a peanut butter graham cracker crust that's filled with a coffee cream, and swirled with peanut butter. Major warning - you won't be able to stop eating these.
These Mocha Peanut Butter Cheesecake Bars are quite exceptional. There's a peanut butter graham cracker crust that's crumbly and buttery. Then there's the coffee cream cheese layer that's just absolutely delicious. To top it off? There's a peanut butter swirl that really elevates the flavor and gives this cheesecake some true character.
Have you ever made something and while cooking it, you couldn't stop going in for a taste? Well that was me from start to finish.
No baking required
There are several things that I love about these Mocha Peanut Butter Cheesecake Bars, however, the fact that no baking is required is a huge bonus. You literally put everything together in an 8x8 baking pan and let it set in the fridge.
So, not only is this an easy recipe - it's practically foolproof! Not to mention, that peanut butter swirl always adds that "wow" factor even though all you need to achieve that look is a toothpick and a spoon. I love it. lol
What do i need to make cheesecake bars?
Let's break down the ingredients by each layer.
Starting with the crust, you'll need:
Graham crackers - makes for a nice and crumbly crust.
Butter - the butter acts as the binding agent to keep the crust together.
PB2's Peanut Butter with Cocoa - this is where the crust gets its flavor. It truly adds a nice flavor to the dish and plays well with the peanut butter swirl on top!
The coffee cream cheese layer:
Cream cheese - it's the foundation of the cheesecake
Powdered sugar - for sweetness and structure
Coffee Liqueur - I used Kahlua but you can use whatever you can find
Espresso Powder - to provide a deeper coffee flavor, it plays well with the flavors of the coffee liqueur
Vanilla Extract - to bring all. of the flavors together and provide a smooth richness to the overall flavor of thee mocha peanut butter cheesecake bars
Heavy cream - this is what allows this recipe to be "no bake". The heavy cream makes the texture airy and smooth!
Lastly, the peanut butter swirl layer that seals the deal:
Mix these ingredients together and dollop them on top of the coffee cream cheese layer and swirl it around. It's so much fun.
How do you make mocha peanut butter cheesecake bars?
Start by crushing up the graham crackers and adding in the PB2 Peanut butter with cocoa and butter. Once the texture resembles wet sand, add to a parchment lined 8x8 baking dish and put in the refrigerator.
In the bowl of a stand mixer with the paddle attachment, beat together cream cheese, powdered sugar, and espresso powder. Then slowly add vanilla extract and coffee liqueur. Continue to mix together until everything is fully incorporated and smooth.
In a separate bowl, beat heavy cream until stiff peaks form (this simply means that when you remove the mixers, the heavy cream will be firm and stands straight up). Gently fold the whipped cream into the cream cheese mixture and then pour on top of the graham cracker crust.
In a small bowl, mix together PB2 Peanut Butter with Cocoa, powdered sugar, and water until smooth. Dollop on top of the cheesecake and use a toothpick to create swirls. Refrigerator for about 8 hours and that's it!
This blog post and recipe for Mocha Peanut Butter Cheesecake Bars was made in partnership with PB2. I received compensation in exchange for this work. My opinions on their products are genuine. If I didn't love their products, I would certainly mention it! Thanks for your continued support!
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Add graham crackers to a food processorwith PB2 Peanut butter with cocoa and melted butter. Mix until texture resembles wet sand. Line an 8x8 baking dish with parchment paper. Press graham cracker crumbles on the bottom of the pan, ensuring the layer is even. Add to the refrigerator for 10-15 minutes.
In the bowl of a stand mixer with the paddle attachment, beat cream cheese and powdered sugar together. Add vanilla extract, espresso powder, and kosher salt and continue to beat. With the mixer still going, slowly begin to add the coffee liqueur. Once liqueur is fully incorporated, stop mixing and add on top of the crust. Spread evenly.
In a small bowl, mix together PB2 Peanut Butter with Cocoa, water, and powdered sugar. Mixture should be thick but spreadable. If mixture is too thick, add an additional tbsp of water.
Dollop peanut butter mixture on top of cheesecake. Using a toothpick or skewer, swirl the peanut butter around, creating swirls. Refrigerator for at least 6 hours.