6 ingredient no bake peanut butter cheesecake bars! Vegan, gluten free, paleo, low carb, keto and sugar free friendly! These peanut butter cheesecake bars are so fudgy and so tasty. Plus, they are super easy to make! No baking required. If you are not a fan of peanut butter, feel free to use whatever nut butter you prefer in this recipe. Here’s the recipe!
2 cups almond flour
1/2 cup cocoa powder
1 tsp salt
1/2 cup pure maple syrup (or a sugar free maple syrup of choice)
1 cup unsweetened yogurt of choice (regular, greek or dairy free)
1/4 cup + 2 TBS pure maple syrup (or a sugar free maple syrup of choice)
1 cup peanut butter (or other nut butter of choice)
In a large dish mix together your crust ingredients until a chocolate crust forms (I like to mix it into a ball). Set aside.
In a separate dish, mix together your cheesecake ingredients until you have a thick cheesecake filling.
Spread a sheet of parchment paper over an 8×8 baking dish and drop your crust “ball” onto the parchment paper.
Use a separate piece of parchment paper to spread and smooth out the crust with your hand until the crust is smooth and covers the bottom of the dish.
Pour your cheesecake mixture onto your prepared crust and spread with a spatula.
Drizzle a little bit of peanut butter (or whatever nut butter you are using) on top of your cheesecake and use a butter knife to shape it into a design.
Top your cheesecake with shaved chocolate or chopped Reese’s Peanut Butter Cups.
Place your prepared cheesecake into the freezer and freeze for 3+ hours, until set.
Remove your cheesecake from the freezer after it is hardened and slice into 16 squares.
Serve your cheesecake bars immediately or freeze until serving. Serve straight from the freezer! If you like them softer, wait a couple minutes after removing from the freezer before enjoying.
Store in the freezer for 2-3 months.
To keep the recipe sugar free, simply use a sugar free maple syrup in this recipe.
To keep the recipe vegan, simple use a dairy free yogurt in this recipe.
If you have tried this recipe, I would love to hear your feedback in the comments below!