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A few squares of no bake peanut butter fudge with cream cheese and a graham crust, stacked up on a wooden dessert plate

Creamy peanut butter fudge cheesecake bars

petro
These creamy peanut butter fudge cheesecake bars are so good! Great dessert to add to a buffet or dessert table to liven up any occasion! 
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Prep Time 20 minutes
Refrigerator time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 668 kcal

Equipment

Ingredients
  

For the graham crust

  • 1 sleeve Graham Crackers crushed into fine crumbs
  • 1 tbsp Sugar heaping
  • 4 tbsp Butter melted

For the peanut butter cheesecake fudge

  • 1 cup Flour
  • 1 1/4 cup Peanut Butter Creamy or Chunky
  • 3/4 cups Sugar
  • 1 tsp Vanilla extract
  • 1 1/2 cups White Chocolate you can use White chocolate chips, or bark, or melting chocolate
  • 1/2 cup Butter softened
  • 1 8 oz pkg Cream cheese softened
  • 1 can Sweetened Condensed Milk Eagle-brand Milk

Instructions
 

  • Place the Graham Crackers in a blender or food processor, and pulse until you have fine crumbs.  Pour Crumbs into a bowl, and add Sugar, and stir well to blend.  Melt the Butter in the Microwave, and pour the melted butter over the Graham Cracker crumbs, and stir well until crumbs are coated.  Line the bottom of an 8 X 8 inch pan with Parchment paper, and press the crumbs into the bottom of the pan.  Place the pan in the freezer.
  • In a microwave safe bowl, place the White Chocolate, and microwave at 15 second intervals until melted.  Stir well until smooth and creamy.  Place the Flour in a separate bowl, and microwave for 1 minute. Stir and set aside.  In a separate dish, mix the Butter, Sugar, Peanut Butter, Cream Cheese, and Vanilla, and stir until well until combined.  Add the Flour to the Butter mixture, and then add the White Chocolate, and stir well.  Add the Sweetened Condensed Milk, and stir until all ingredients are mixed well.
  • Remove the pan from the freezer, and pour the Fudge mixture over the Graham Cracker Crust, and smooth the top. 
  • Place the pan in the refrigerator for at least 4 hours or overnight for best results.  Make sure the Fudge is set firm, and cut into 1 inch squares for snacks or treats.  Cut into 2 X 3 inch squares for dessert.  You can top with whipped cream and sprinkles.

Nutrition

Serving: 1barCalories: 668kcalCarbohydrates: 54gProtein: 14gFat: 46gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 66mgSodium: 351mgPotassium: 468mgFiber: 3gSugar: 42gVitamin A: 700IUVitamin C: 1mgCalcium: 184mgIron: 2mg
Keyword creamy peanut butter fudge, no bake peanut butter fudge, peanut butter cheesecake bars, peanut butter chocolate fudge
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