This easy frozen yogurt bark tastes just like cheesecake, topped with swirls of creamy peanut butter and chocolate! It’s low-carb, keto-friendly, and one of my favorite no-bake desserts with minimal ingredients and 5 minutes of prep.
If you love this low-carb alternative to traditional candy bark, you might also like my keto-friendly chocolate mousse and these keto chocolate chip cookies.
I’m a fan of easy desserts like my original yogurt bark and cream cheese fruit dip, which don’t require the oven. This peanut butter frozen yogurt bark combines the two into a holiday-worthy treat that’s prepped in minutes. It tastes exactly like creamy, no-bake cheesecake in the form of frozen Christmas crack!
What’s So Magical About Peanut Butter Frozen Yogurt Bark
- Swirled with chocolate and peanut butter. I topped my bark with melted peanut butter and chocolate, then finished it off with a sprinkle of crunchy peanuts.
- Low-carb and keto-approved. If you’re looking for a holiday dessert that’s low on carbs and keto-friendly, this frozen yogurt bark is it. Made with full-fat cream cheese and yogurt, it tastes like creamy cheesecake!
- Quick and easy. This peanut butter frozen yogurt bark is ready for the freezer with 5 minutes of hands-on prep.
Ingredients You’ll Need
My frozen yogurt bark recipe needs only 5 basic ingredients: Yogurt, cream cheese, vanilla, and the sweetener of your choice. The rest of the recipe comes down to the chocolate peanut butter toppings! Scroll to the recipe card for the printable recipe details.
- Cream Cheese – Use full-fat cream cheese that comes in bricks, not the spreadable kind.
- Plain Yogurt – Like the cream cheese, I recommend full-fat or Greek yogurt, but you can use nonfat if you’re not on a keto diet.
- Sweetener – Your choice. I used Stevia, but you can swap it for your preferred artificial sweetener, maple syrup, honey, or regular sugar.
- Vanilla – Put a festive spin on this recipe with different flavors, like peppermint extract, if you’d like.
- Peanut Butter – Be sure to use shelf-stable, creamy peanut butter, like Jif or Skippy. Natural peanut butters contain oils that tend to separate.
- Chocolate Chips – I use Lily’s dark chocolate chips (they’re all-natural, no sugar added, vegan, and non-GMO), but any brand goes. Feel free to substitute semi-sweet, milk, or white chocolate, either chips or chopped chocolate bars.
- Chopped Peanuts – Optional, but I love the extra crunch. Feel free to use crushed pecans or almonds, or leave them out if you’d like.
Recipe Tips and Variations
- Cool the chocolate and peanut butter. Let the melted peanut butter and chocolate rest and cool down for a minute or two before you swirl them into the bark. If you add them while they’re piping hot, it might affect how the bark sets afterward.
- Use full-fat ingredients. Nonfat yogurt and cream cheese often contain added sugars or sweeteners to improve the flavor. If you’re making this recipe keto, be sure to use full-fat ingredients.
- Two in one. Instead of melting the toppings separately, swirl the bark with my hot fudge sauce made from melted chocolate and peanut butter. It’s a two-in-one shortcut!
- Caramel sauce. Drizzle the bark with salted caramel sauce for another layer of flavor. You could also borrow the toppings from my no-bake turtle pie recipe for a Turtles candy-inspired version.
- More toppings. Instead of or in addition to crushed nuts, sprinkle the bark with dried cranberries, shredded coconut, or sprinkles.
- Peppermint. Swap half of the vanilla with peppermint extract and top the bark with crushed peppermint candy for a low-carb peppermint bark version.
Eat Your Yogurt Bark Right Away!
This peanut butter yogurt bark is meant to be kept in the freezer. It’ll start to melt quickly once you take it out, so make sure you’re ready to eat it immediately. Return any uneaten bark to the cold ASAP.
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Prepare a baking sheet. Line a baking sheet with parchment paper and set aside.
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Combine the bark ingredients. In your mixer’s bowl, beat cream cheese until creamy. Add in yogurt and continue to mix until incorporated. Add sweetener, vanilla, and salt; beat until smooth and well combined. Taste for sweetness and adjust accordingly. I almost always mix in a bit more vanilla.
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Spread the mixture into the pan. Pour the mixture onto the prepared baking sheet and smooth it out until the bark is about 1/2-inch thick.
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Melt the chocolate and peanut butter. Use the microwave to melt the peanut butter and chocolate chips. Cool for about 1 minute before adding to the bark.
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Add a peanut butter and chocolate swirl. Drop a dollop of about 5 to 6 small circles of the melted peanut butter, and 5 to 6 circles of the melted chocolate over the cream cheese mixture. Using a toothpick or a butter knife, swirl the chocolate and peanut butter around to create a marbled design.
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Add nuts. Sprinkle with chopped peanuts, if using.
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Freeze, then serve. Freeze for 4 hours, or until frozen. Break or cut the bark into 12 pieces and serve.
- Use a microwave to melt the peanut butter and chocolate chips. Allow them to cool for about 1 minute after melting and before adding to the Bark.
- Serve/eat the yogurt bark as soon as pieces are removed from the freezer. The bark starts to melt quickly after it’s out of the cold.
- Storage: Once you have cut the frozen Bark into pieces, store it in a covered airtight container and keep it in the freezer.
Calories: 117kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 92mg | Potassium: 136mg | Fiber: 0g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 0.2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Chocolate Peanut Butter Frozen Yogurt Bark
In just 5 minutes, this easy frozen yogurt bark is swirled with chocolate and peanut butter and ready for freezing. This is a great recipe to make a day ahead, whether it’s for the holidays or just because.
- Combine the ingredients. Cream the cream cheese with a mixer. Then, mix in the full-fat yogurt, followed by the sweetener, vanilla, and a pinch of salt.
- Spread the mixture into a pan. Next, transfer the mixture to a lined baking sheet. Use a rubber spatula to spread it out to an even ½” thickness.
- Melt the chocolate and peanut butter. Meanwhile, melt the chocolate chips and peanut butter separately in the microwave. Allow both to cool down for a minute before you add them to the bark.
- Swirl that into the bark. Now, drop dollops of peanut butter over the bark, followed by dollops of melted chocolate. Use a toothpick or the tip of a knife to gently swirl the chocolate and peanut butter on top of the bark.
- Finish and freeze. If you’re adding chopped nuts, do so before popping the whole pan into the freezer. Chill the yogurt bark for 3 to 4 hours, until it’s frozen solid. When it’s time to serve, take the bark out of the freezer, snap it into pieces, and enjoy right away.
How to Store
- Keep leftovers frozen. Once you have broken the frozen yogurt bark into pieces, store it in an airtight container and keep it in the freezer.
