Indulge in these delicious No-Bake Chocolate Peanut Butter Cheesecake Bars, a healthier and higher protein dessert option that’s quick and easy to make. These bars are made with a lighter chocolate biscuit base, a creamy protein packed cheesecake layer made from greek yogurt and cream cheese and are topped with a healthier chocolate ganache. These no-bake cheesecake bars taste so decadent, you won’t believe they are healthy!
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Why you will love this N0-Bake Chocolate Peanut Butter Cheesecake Bars Recipe
There are so many reasons to love these No-Bake Chocolate Peanut Butter Cheesecake Bars!
- Incredibly easy to make
- There’s no baking required
- Don’t require any heavy cream or sugar
- Lower in calories and higher in protein than traditional cheesecakes but tastes like the real deal!
- Delicious flavour combination – The classic pairing of chocolate and peanut butter is irresistible and sure to satisfy sweet cravings
- Refreshing and Creamy Texture: Combines a creamy chocolate ganache with a creamy peanut cheesecake layer and a rich chocolate base for a delightful texture contrast.
- No Special Equipment Needed: Easy to prepare with basic kitchen tools, making it accessible for everyone
Macros for No-Bake Chocolate Peanut Butter Cheesecake Bars
Per Bar (9):
Calories: 220
Carbohydrates: 15g
Protein: 11.5g
Fat: 13g
Ingredients & Substitutions for No-Bake Chocolate Peanut Butter Cheesecake Bars
Tea Biscuits- you can sub for equal parts of any biscuit you would like, but I love the texture and lightness of tea biscuits in this recipe. Plus they are the lowest calorie biscuit I have found.
Soy Protein Crisps– Adds extra protein, You can substitute this for an extra 1-2 biscuits. I use this brand from Coles, however for my American readers, I’ve found this brand on Amazon.
Cocoa Powder- To make the base chocolate, if you would like to keep it plain just omit the cocoa
Light Butter- Can substitute for equal parts light butter, or oil
Milk- Adds extra moisture into the base without adding extra butter. Can use any kind of milk
Light Cream Cheese- I use a light version as it tastes just as good in my opinion and it has less calories. I recommend Philadelphia Light Cream Cheese, feel free to use full fat Philadelphia Cream Cheese
Yogurt- I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt
Vanilla- Adds flavour but this can be omitted
Peanut Butter- Runny smooth peanut butter works best, use an all natural peanut butter
Peanut Butter Powder- Adds extra peanut flavour without having to use extra peanut butter, can sub for peanut butter flavoured protein or extra peanut butter. I use this peanut butter powder from Macromike (Affiliate code to save you money : AMB-ELIYAEATS)
Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar. I use Natvia
Gelatine- Since this is a no bake cheesecake without heavy cream, you need gelatine to help this set. If you do not consume gelatine, substitute for equal parts agar agar
Milk- To melt the gelatine and sugar in, can use any milk
Sugar Free Milk Chocolate- I use the lindt sugar free milk chocolate (all time favourite)
Tips
Use room temperature ingredients: This is essential to ensure a smooth batter and prevent clumps.
Use an electric hand mixer- This helps to ensure a smoother batter and prevent clumps.
Line Your Pan: Use parchment paper or a non-stick silicone baking mat to line your pan, making it easier to remove the bars once set.
Chill the cheesecake: No-bake cheesecakes need to be chilled in the refrigerator for several hours (or overnight) to set properly. The longer you let the cheesecake chill, the firmer it will be.
Use 1/2 tsp extra gelatine: If you like a firmer cheesecake.
Tap the cheesecake pan on your countertop before baking: This will pop any large air bubbles in the batter and will help to smooth out the top.
How to store No-Bake Raspberry Cheesecake Bars
Fridge: The cheesecake bars will last for up to a week in an airtight container.
Freezer: Wrap the cheesecake bars individually (to prevent freezer burn) and store in an airtight container, freeze for up to 3 months. Thaw overnight in the fridge and enjoy.
No-Bake Chocolate Peanut Butter Cheesecake Bars (High Protein)
Ingredients
Base
- 10 Tea Biscuits 65g, sub for equal weight of other biscuit of choice
- 20 g soy protein crisps Sub for equal parts biscuit or protein powder
- 5 g cocoa powder 2 tsp
- 30 g light butter sub for oil, peanut butter or normal butter
- 2 tbsp light milk 30ml, sub for any milk. Add more if base is too dry (1 tbsp at a time)
Cheesecake Layer
- 200 g light cream cheese room temp
- 200 g vanilla protein yogurt
- 2 tsp vanilla extract
- 50 g Peanut Butter Smooth & all natural works best (2.5 TBSP)
- 30 g peanut butter powder See notes for brand I use, sub for equal parts peanut butter or peanut butter flavoured protein powder
- 1-2 tsp g gelatin 3.5g-7g, depending on how firm you want the cheesecake layer, sub for agar agar if you can't consume gelatin
- 60 g zero calorie granulated sweetener sub for normal sugar, honey or maple syrup (add extra 0.5 tsp gelatin if using liquid sweetener)
- 2 tbsp light milk 30ml, to melt the gelatine and sweetner in. Use less if using liquid sweetener. Sub for any milk/
Chocolate Ganache
- 100 g sugar free milk chocolate see notes for brand, can sub for normal chocolate or dark choc
- 60 g protein yogurt
Instructions
- Prepare the base by adding the biscuits, cocoa powder and soy crips into a food processor and blitz for 5 seconds. Alternatively, you can add the biscuits into a ziplock bag and smash it with a rolling pin or spoon until fine crumbs form.
- Add the melted butter and milk and blitz for another 5-10 seconds until a slightly sticky crumble forms.
- Pour the base into a brownie pan lined with parchment paper, and using the back of a spoon or your hands, pat down until even. Place the base into the fridge while you prepare the cheesecake layer.
- Bloom the gelatine by adding milk into a small saucepan and sprinkling the gelatine on top, set aside for 5-10 minutes
- Add the yogurt, light cream cheese, vanilla, peanut butter and peanut butter powder to a medium-sized bowl, and using an electric hand mixer or whisk, mix until well combined. (I prefer to use an electric hand mixer)
- Pour the sweetener into the sauce-pan mixture, and over medium heat, mix until the gelatine and sweetener are fully dissolved. Let it cool slightly.
- Pour the gelatine mixture into the cheesecake batter and whisk until combined.
- Pour the cheesecake batter on top of the base, and spread evenly. Let it set in the fridge while you prepare the ganache.
- Add the chocolate to a microwave safe bowl and melt in 30 second intervals or over a bain-marie. Add the yogurt and mix well.
- Pour the ganache on top of the base and let the cheesecake set in the fridge overnight or for a minimum of 8 hours.
- Cut into 9-12 bars and enjoy!
