These chewy No Bake Peanut Butter Cheesecake Protein Bars are vegan and gluten free. Healthy and nutritious these bars are pleasurable for all the peanut butter fans out there.
I love them for snack to satisfy those odd hour hunger pangs. It’s a great way to include protein in your diet…. Plus…fulfills the desire of your taste buds.
I am absolutely a peanut butter person. Almost throughout the day I find excuses to lick peanut butter. I include it as a side in most of my meals and snacks.
I like the idea of no bake protein bars. This way, I don’t have to stand in front of the stove for hours to consume something simple and delicious.
Ingredients for No Bake Peanut Butter Cheesecake Protein Bars
Pitted dates – Dates provides sweetness to any recipe in a natural way. Its sticky in texture and forms a dough like base. Dates are high in fiber and loaded with antioxidants. It relieves constipation and is a great source of magnesium. Its also known to promote labor for the pregnant women.
Hemp seeds – it’s one of the best plant-based protein. Its high in fiber and is a good source of most minerals and vitamins. its nutty taste serves great as a salad topping or in any protein bar.
Raw peanuts – They are protein rich and are said to reduce the heart risk. Its known to be a good source of vitamins and minerals. It’s a great legume that can be included in your diet in multiple forms. Peanuts serve as satisfying snack when in a weight loss journey.
Peanut butter – The fresh ground peanut butter is a great substitute for dairy butter. Its sweet and salty flavor suffices for all types of dietary needs. It is high in protein and is made from raw peanuts.
Vegan cream cheese (plain) – it’s mostly used as a spread on bagels. However, it also provides a cheesecake flavor to any recipe. It adds the mild salty and creamy effect to many recipes. Plus, it is a good source of calcium.
Pure maple syrup – 100% pure maple syrup serves as a good source of vitamins and minerals. It is high in antioxidant and provides sufficient calcium, potassium and magnesium.
Therefore, these peanut butter bars are a great source of protein and promotes weight loss with being super nutritious.
Easy steps to make No Bake Peanut Butter Cheesecake Protein Bars
In the first and foremost step, I blended dates, hemp seeds and raw peanuts until a dough like consistency was achieved.
Then, prepared a rectangle pan with a greased parchment paper. After that, I gently pressed the dough and shaped it in the pan. Then, freezed it for 30 minutes.
Next, in the same blender/food processor, I blended peanut butter, cream cheese and maple syrup. I spread it as the second layer in the pan. Then, freezed it again for 20 minutes.
Lastly, I topped it with crushed peanuts and hemp seeds. Thereafter, freezed it again for 10 minutes.
Afterwards, I took it out of the freezer. Then gently lifted the parchment paper out of the pan and sliced the bars.
These protein bars are easy to make. However, these are easier to devour.
The best part of these bars is that they stay good in the refrigerator for about a month. Therefore, you can make it in bulk and store it for the entire month.
These No Bake Peanut Butter Bars are sweet and salty in flavor. They also serve as a healthy dessert especially when you are not looking for something super sweet.
If you are on a low sugar diet then these bars are great to satisfy sweet tooth. These bars energizes and rejuvenates especially in the late afternoons.
I would highly recommend to try them in your kitchen. I am sure you will love the combination of flavors in these bars.
No Bake Peanut Butter Cheesecake Protein Bars
- 1/2 cup pitted dates
- 1/3 cup hemp seeds
- 1/3 cup raw peanuts (with skin)
- 1/2 cup unsalted peanut butter
- 1/4 cup vegan cream cheese (plain)
- 1 tbsp pure maple syrup
- Prepare a small (about 2 cups) rectangle/square pan with a parchment paper and grease it lightly. We grease the parchment paper to avoid sticking and it’s easy to lift the bars later.
- In a food processor combine dates, ¼ cup hemp seeds and ¼ cup peanuts. Process it until it is well crushed and a dough can be formed. (If you pick a small portion of this mixture and squeeze between palm it should stick and not crumble).
- Now, spread the dates mixture evenly in the container by pressing gently with fingers/palm.
- Then, freeze it for 30 minutes.
- In the meanwhile, combine peanut butter, cream cheese and maple syrup in the same food processor and process until dry. This should also become dough like.
- Now, take out the dates mixture pan and spread another layer of peanut butter mixture on it. Use your palm to gently spread and press the peanut butter mixture. The entire mixture should be tightly compressed in the pan or else it won’t stick together.
- Freeze it again for 20 minutes.
- Lastly, take it out again and top it with leftover hemp seeds and crushed peanuts. Gently press them with fingers so they don’t fall off while cutting into pieces.
- Freeze it again for 10 minutes.
- Now, take it out and gently lift the parchment paper from the pan and cut into desired pieces.
- After using ¼ cup peanuts for the date mixture, roughly crush rest of the peanuts for garnishing purpose.
- For the above measurements I used a small 2 cups rectangle container/pan to tightly compress the bars. You may use bigger container as well. However, the bars will come out thin but you may cut it into many small pieces.
- I used unsalted pure peanut butter. If you plan to use a regular peanut butter that is sweetened and has salt then please adjust maple syrup as per taste.
- This recipe stays good for about a month.