No-Bake Nutter Butter Cheesecake Bars

If you're a peanut butter lover like me, you're in for a serious treat. These No-Bake Nutter Butter Cheesecake Bars are the kind of dessert that feels indulgent but comes together with minimal effort—and no oven required! With a buttery Nutter Butter cookie crust, a light and creamy peanut butter cheesecake filling, and a crumbly topping made from the same cookies, every bite is rich, crunchy, and just sweet enough to keep you coming back for more.

What I love most about this recipe is how simple it is. It uses just a handful of ingredients, but the flavors are bold and nostalgic, like a cross between a cheesecake and your favorite childhood cookie. It's the perfect make-ahead dessert for parties or anytime you want to impress without breaking a sweat in the kitchen. I made these tasty bars for my Dad on Father’s Day, and let’s just say a few bars were spared…

This recipe is a total lifesaver when you need an easy, make-ahead dessert that looks impressive but doesn’t require you to turn on the oven— especially with the weather getting warmer! The base is a buttery Nutter Butter crust (it’s amazing), and the filling is a smooth, peanut buttery cheesecake with crushed cookies folded in for extra texture. A crumbly cookie topping finishes it off for the ultimate trifecta: creamy, crunchy, and crazy delicious.

Let’s walk through it step by step!

Ingredients You’ll Need

For the crust:

• 2 cups crushed Nutter Butter cookies (about 26 cookies)

• 1/2 cup melted butter (1 stick)

For the peanut butter cheesecake filling:

• 16 oz cream cheese, softened (2 blocks)

• 1/2 cup creamy peanut butter

• 1 tsp vanilla bean paste (or vanilla extract)

• 1 cup powdered sugar

• 8–10 Nutter Butter cookies, broken into chunks

How to Make Nutter Butter Cheesecake Bars

1. Prep Your Ingredients

Start by softening the cream cheese. Let it sit at room temperature for about 30 minutes—this makes it easier to mix and helps you get that super creamy texture.

Also, line a 9x9-inch baking dish with parchment paper. This makes it way easier to lift the bars out once they’re set.

2. Make the Crust

Crush about 26 Nutter Butter cookies in a food processor or blender until you get fine crumbs. Pour them into a mixing bowl and stir in the melted butter. Mix it up until the texture feels like wet sand—it should stick together when pressed.

Set aside about one-third of the mixture (this will be your topping), and press the rest into the bottom of your baking dish to form a nice, even crust. Use your hands or the back of a spoon to really pack it in.

3. Whip Up the Filling

In a large bowl, beat the softened cream cheese, peanut butter, and vanilla until smooth and well combined. Then add the powdered sugar and mix again until light and fluffy.

Now for the fun part: crumble 8–10 Nutter Butter cookies into chunky pieces and fold them into the cream cheese mixture. These add amazing texture and little bursts of peanut butter cookie goodness in every bite.

4. Assemble

Spread the cheesecake filling evenly over the crust and smooth the top with a spatula.

Take the reserved crust mixture and crumble it over the top using your fingers or a fork. This adds the perfect crumbly finish and a little extra crunch.

5. Chill and Set

Cover the pan and pop it in the fridge for at least 6 hours, or overnight if you can wait that long. This gives the bars time to firm up so they slice beautifully.

Serve and Enjoy!

Once they’re set, lift the bars out using the parchment paper and cut into squares. You’ll get layers of cookie crust, fluffy peanut butter cheesecake, and a crunchy topping in every single bite.

These are perfect for potlucks, birthday parties, summer BBQs—or honestly, just a Wednesday night when you need a little joy. If you feel like you want another tasty peanut butter treat, try my Stuffed Peanut Butter Cookies.

How to Store Nutter Butter Cheesecake Bars

These bars are a great make-ahead dessert because they store beautifully!

Refrigerator:
Store the bars in an airtight container in the refrigerator for up to 5 days. If you're stacking them, place a sheet of parchment paper between layers to prevent sticking.

Freezer:
Want to make them ahead for a future event? You can freeze these bars, too! After chilling and slicing, wrap each bar individually in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. When you're ready to enjoy, just thaw them in the fridge for a few hours or overnight.

Tip: For the best texture, serve chilled straight from the fridge. They’re firm enough to hold their shape but still creamy and soft with every bite.

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These truly are super tasty! As I procrastinate my homework to type this out, it also has me thinking about my No-Bake Oreo Cheesecake Bars and how I will be making those again next. If you love this recipe, feel free to comment below or tag me along.

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No Bake Nutter Butter Cheesecake Bars

Yield: 16

Author: Jaegar Desjardin

Prep time: 15 MinTotal time: 15 Min

These No-Bake Nutter Butter Cheesecake Bars are a rich, creamy dessert with a crunchy cookie crust and a smooth peanut butter cheesecake filling. Perfect for any occasion, they come together quickly without ever turning on the oven!

Ingredients

Crust

• 2 cups crushed Nutter Butter cookies (about 26 individual cookies)
• 1/2 cup butter (1 stick)

Peanut Butter Cheesecake Filling

• 16 ounces of cream cheese, slightly softened (2 bricks).
• 1/2 cup creamy peanut butter
• 1 tsp vanilla bean paste (or extract).
• 1 cup powdered sugar
• 8-10 Nutter Butter Cookies (broken into chunks for filling).

Instructions

1. Allow cream cheese to soften at room temperature for around 30 minutes before using.
2. Line a 9x9 baking dish with parchment paper.
3. In a blender or food processor, blend the Nutter Butter cookies until completely crushed. Then add to a bowl.
4. In a separate bowl, melt the 1/2 cup of butter and add it to the crushed cookies. Using a spatula or your hands, incorporate the mixture until it's thick and sticky.
5. Reserve 1/3 of the mixture in a separate bowl for the crumb topping later. Place the remaining mixture in the baking pan and pat it into an even layer, covering the bottom of the pan to create a crust layer.
6. Add two bricks of cream cheese, peanut butter, and vanilla bean paste, and mix with a hand mixer or stand mixer until nice and combined.
7. Then add 1 cup of powdered sugar, mixing until nice and fluffy. Crumble 8-10 additional Nutter Butter cookies into chunks and fold them into the cream cheese mixture.
8. Add the cream cheese mixture on top of the cookie layer in the baking dish and smooth out evenly.
9. Using the remaining reserved crust mixture, with a fork or your hands, create a crumble. Sprinkle the crumble over the cheesecake layer in the baking pan.
10. Place in the refrigerator and set for at least 6 hours before serving.
11. Serve and enjoy!

Equipment

1. Blender
2. Bowls
3. Hand Mixer
4. Spatula