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We only have a couple more days until Jaryd starts work and the kids start preschool so we’ve been trying to soak in the days together. We’ll have days here and there and vacations, of course. But, I feel like our time home together is transitioning. The kids will be in preschool and I’ll be dedicating more time to the blog. 

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In the grand scheme of things, I think it’s really exciting for everyone. But, it’s bittersweet a bit. It’s a sign that the toddler years are turning into preschool years and next thing you know they’re high school years. I’m pretty sure I’m not going to let my kids drive and just give them an unlimited Uber pass. Uber will still be trendy in 2028, right?! 

The heat has been crazy. People all over are staying away from their ovens (not me), but people. Welp, I have you covered because NOT ONLY is this no-bake, but it’s a chilly treat to cool you off this summer. If you follow me on snapchat, you know I set some of these bars out for the movers that moved us out of Philly. They went pretty much un-touched except one guy. One guy grabbed one, said, “Whoaa it’s ice cream..” and came back for another. 

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I love the seedy, nutty crust. You remember chocolate peanut butter ice cream? These bars kind of remind me of that. They aren’t like traditional cheesecake, but more of an ice cream bar with a hint of cheesy delight. I think even the non-cheesecake lover will be obsessed. So let’s make some Chocolate Peanut Butter Cheesecake Bars!!

In a food processor, combine the sliced almonds, hemp hearts, chia seeds, peanut butter, agave, and melted coconut oil. 

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Process for 30 seconds until everything balls up. Use your rubber spatula to scrape down the sides and chop up the ball. Process again for another 10 – 20 seconds.

Line a bread pan with parchment paper and evenly spread the crust mixture out across the bottom. 

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In an electric mixer, cream the cream cheese. Add the heavy whipping cream and whip on high until peaks begin to firm. 

Turn the speed down to slow and mix in the cocoa, agave, and sea salt for about 10 seconds. Use a rubber spatula to gently mix a couple times until things are well combined. 

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Pour the whip mixture on top of the crust and place it in the freezer for 2 hours. 

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Remove the large bar by pulling the edges of the parchment paper and placing it on a cutting board. Peel back the parchment paper and cut the bars into 8 squares.

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Melt your chocolate in the microwave for 1 minute, stirring after 30 seconds. Drizzle the chocolate across the bars. 

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Chocolate Peanut Butter Cheesecake Bars

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 10
  • Cook Time: 120
  • Total Time: 130
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Scale

Ingredients

  • 1/2 cup sliced almonds
  • 1/4 cup hemp hearts
  • 2 tablespoons chia seeds
  • 1/4 cup natural peanut butter
  • 2 tablespoons agave nectar
  • 2 tablespoons coconut oil
  • 3 ounces cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 1/4 cup unsweetened cocoa
  • 1/4 cup agave nectar
  • 1/8 teaspoon sea salt
  • 1/8 cup 60% cacao dark chocolate chips

Instructions

  1. In a food processor, combine the sliced almonds, hemp hearts, chia seeds, peanut butter, agave, and melted coconut oil.
  2. Process for 30 seconds until everything balls up.
  3. Use your rubber spatula to scrape down the sides and chop up the ball. Process again for another 10 – 20 seconds.
  4. Line a bread pan with parchment paper and evenly spread the crust mixture out across the bottom. Place in the freezer until you’re ready for the next layer.
  5. In an electric mixer, cream the cream cheese.
  6. Add the heavy whipping cream and whip on high until peaks begin to firm.
  7. Turn the speed down to slow and mix in the cocoa, agave, and sea salt for about 10 seconds. Use a rubber spatula to gently mix a couple times until things are well combined.
  8. Pour the whip mixture on top of the crust and place it in the freezer for 2 hours.
  9. Remove the large bar by pulling the edges of the parchment paper and placing it on a cutting board.
  10. Peel back the parchment paper and cut the bars into 8 squares.
  11. Melt your chocolate in the microwave for 1 minute, stirring after 30 seconds.
  12. Drizzle the chocolate across the bars. The chocolate will harden from the cold bars.

Notes

  • One bar: Calories 209; Fat 20g (Sat 9.9g); Protein 5.4g; Carb 4.9g (net carbs 2.8); Fiber 2.1g; Sodium 70 mg

Nutrition

  • Serving Size: 8

Enjoy!! xo

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cheesecakebars