Indulge in the ultimate fusion of rich chocolate, creamy peanut butter, and smooth cheesecake in these no-bake Canna-Cheesecake Bars. Perfect for experienced home bakers familiar with cannabis infusion, this recipe incorporates decarboxylation and infusion steps to create potent cannabutter.
Important Disclaimer: This recipe is for adults 21+ in regions where cannabis is legal. Always check local laws, start with low doses (5-10mg THC per serving), and consume responsibly. Potency varies based on strain and flower quality—test your infusion first. Consult a professional for dosing accuracy. Yields 16 bars; estimated 10mg THC per bar (adjust based on your flower).
Ingredients
For Cannabutter (makes about 1 cup; use 1/2 cup in recipe)
- 1/2 ounce (14g) high-quality cannabis flower (e.g., 20% THC strain)
- 1 cup unsalted butter
- 2 cups water (for double boiler method)
For the Chocolate Crust
- 2 cups chocolate graham cracker crumbs (or crushed chocolate cookies)
- 1/2 cup melted unsalted butter (regular, not canna)
- 1/4 cup granulated sugar
For the Peanut Butter Cheesecake Filling
- 1/2 cup cannabutter (softened; from above)
- 24 oz (3 packages) cream cheese, softened
- 1 cup creamy peanut butter (natural or regular)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the Chocolate Ganache Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup chopped peanuts (for garnish)
Equipment Needed
- Oven, baking sheet, parchment paper
- Double boiler or saucepan
- Cheesecloth or fine mesh strainer
- 9x9-inch baking dish
- Electric mixer
- Food processor (optional)
Step-by-Step Instructions
Step 1: Decarboxylate the Cannabis (45-60 minutes)
Decarboxylation activates THC by converting THCA into psychoactive THC through heat. This is crucial for edible potency.
1. Preheat oven to 240°F (115°C).
2. Line a baking sheet with parchment paper. Break cannabis flower into small pieces (pea-sized) by hand—do not grind finely to avoid burning.
3. Spread evenly on the sheet. Cover loosely with foil to prevent over-browning.
4. Bake for 30-40 minutes, shaking the tray halfway. Flower should turn light brown and fragrant (not burnt).
5. Remove from oven and let cool completely (10-15 minutes). This yields "decarbed" cannabis ready for infusion.
Step 2: Infuse the Cannabutter (2-3 hours + overnight chill)
Infusion extracts cannabinoids into fat.
1. In a double boiler (or saucepan with water bath), combine 1 cup butter and 2 cups water. Heat on low until butter melts (do not boil).
2. Add decarbed cannabis. Simmer on low (160-180°F/71-82°C) for 2-3 hours, stirring occasionally. Maintain gentle bubble—too hot degrades THC.
3. Remove from heat. Let steep for 30 minutes.
4. Strain through cheesecloth into a jar, squeezing to extract liquid. Discard plant material.
5. Refrigerate overnight. The next day, skim off solidified cannabutter from the top (water separates below). Store in airtight container in fridge (up to 2 weeks) or freezer (months).
Step 3: Prepare the Chocolate Crust (10 minutes)
1. Preheat oven to 350°F (175°C) if baking crust for crispness (optional for no-bake).
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until crumbly.
3. Press firmly into a parchment-lined 9x9-inch dish.
4. Bake 8-10 minutes (or chill 30 minutes for no-bake). Cool completely.
Step 4: Make the Peanut Butter Cheesecake Filling (15 minutes)
1. In a large bowl, beat softened cream cheese and peanut butter with an electric mixer until smooth.
2. Gradually add powdered sugar, vanilla, sour cream, and 1/2 cup softened cannabutter. Mix until creamy and lump-free (2-3 minutes).
3. Spread evenly over cooled crust. Refrigerate while preparing topping (at least 30 minutes).
Step 5: Add Chocolate Ganache and Chill (20 minutes + 4 hours)
1. Heat heavy cream in microwave or stovetop until steaming (not boiling).
2. Pour over chocolate chips in a bowl. Let sit 2 minutes, then stir until glossy.
3. Pour ganache over filling. Spread smooth and sprinkle with peanuts.
4. Refrigerate 4-6 hours or overnight until set.
Step 6: Serve
Cut into 16 squares. Store in fridge up to 5 days. For best potency, let warm to room temp before eating.
Tips for Success
- Potency Check: Use a tCheck device or lab test your cannabutter.
- Flavor Masking: Strong peanut butter hides cannabis taste.
- Scaling: Halve cannabis for milder bars.
- Variations: Add swirled raspberry for tartness.
- Storage: Freeze individually wrapped bars for up to 3 months.
These bars deliver a slow-onset, long-lasting high paired with indulgent flavor. Enjoy mindfully!