Ingredients
Scale
For the Filling:
16 oz (454 g) full-fat cream cheese, softened
1 cup (250 g) creamy peanut butter
For the Crust:
2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Optional Toppings:
2 tablespoons melted chocolate
2 tablespoons chopped peanuts
Whipped cream
Instructions
- Line an 8×8-inch baking pan with parchment paper.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan.
- Refrigerate for 20 minutes or bake at 350°F (175°C) for 8 minutes. Allow to cool completely.
- Beat softened cream cheese until smooth and fluffy.
- Add peanut butter and mix until fully combined.
- Spread the filling evenly over the cooled crust.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Remove using parchment paper overhang.
- Slice into bars and garnish with chocolate drizzle or chopped peanuts before serving.
Notes
Use brick-style full-fat cream cheese for best texture.
Avoid natural peanut butter because oil separation can prevent proper setting.
For clean slices, chill overnight and wipe the knife between cuts.
Store leftovers in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian