Mocha Peanut Butter Cheesecake Bars

5 from 4 votes

Mocha Peanut Butter Cheesecake Bars

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.

Prep Time25

Cook Time6

Total Time6 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 333kcal

Author: Britney

Equipment

8x8 Baking Pan

Ingredients

Coffee Cheesecake Layer

16 oz Cream Cheese
1 cup Powdered Sugar
1 tbsp Vanilla Extract
½ tsp Espresso Powder
¼ tsp Kosher Salt
¼ cup Coffee Liqueur

Crust

1 sleeve Graham Crackers (about 9 sheets)
2 tbsps PB2 Peanut Butter with Cocoa
5 tbsps Salted Butter, melted

Peanut Butter Swirl Layers

¼ cup PB2 Peanut Butter with Cocoa
2 tbsps Powdered Sugar
2-3 tbsps Water

Instructions

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.

Nutrition