Peanut Butter Cheesecake Bars (Printable Version)

Creamy bars layered with peanut butter and chocolate cups for a rich, indulgent dessert treat.

# What You'll Need:

→ Crust

01 - 1 1/2 cups chocolate cookie crumbs, crushed with cream removed
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 16 ounces cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1/2 cup sour cream
08 - 1/2 cup creamy peanut butter
09 - 1 teaspoon vanilla extract

→ Mix-Ins & Topping

10 - 1 1/2 cups mini peanut butter cups, roughly chopped
11 - 1/2 cup semisweet chocolate chips
12 - 2 tablespoons creamy peanut butter, melted

# How To Make It:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Combine chocolate cookie crumbs, melted butter, and sugar in a medium bowl until evenly moistened. Press mixture firmly into the bottom of prepared pan. Bake for 8 minutes until lightly set, then remove from oven and allow to cool slightly.
03 - In a large bowl, beat softened cream cheese and sugar together until smooth and creamy, scraping down bowl sides as needed.
04 - Add eggs one at a time, beating just until combined after each addition. Mix in sour cream, peanut butter, and vanilla extract until the filling is smooth and uniform throughout.
05 - Gently fold 1 cup of the chopped mini peanut butter cups into the cheesecake filling using a spatula.
06 - Pour cheesecake filling over the cooled crust and spread evenly across the surface using a spatula.
07 - Sprinkle the remaining 1/2 cup of chopped peanut butter cups evenly over the top of the filling.
08 - Bake for 25 to 28 minutes until the center is just set with a slight jiggle when gently shaken. Do not overbake.
09 - Allow bars to cool completely at room temperature, then refrigerate for at least 2 hours until firm and fully chilled.
10 - Before serving, drizzle with melted peanut butter and sprinkle with chocolate chips if desired. Slice into bars and serve chilled.

# Expert Advice:

01 -
  • They taste like a peanut butter cup had a love affair with cheesecake, and honestly, that's exactly what your taste buds deserve.
  • The chocolate cookie crust adds a salty-sweet crunch that keeps people reaching for just one more piece (spoiler: it's never just one).
  • You can make these ahead, chill them overnight, and they slice like a dream when you're ready to serve.
02 -
  • Room temperature ingredients are not a suggestion—they're the difference between silky bars and dense, cracked ones, which I discovered after a disappointing batch early on.
  • Don't skip the cooling step before refrigerating; jumping straight to the fridge can cause the top to crack from thermal shock.
  • The jiggle test at the end is real—if your cheesecake looks totally solid, you've overbaked it and it'll be drier than you want.
03 -
  • Use an offset spatula to smooth the filling—it's angled in a way that makes even spreading effortless compared to a regular spatula.
  • The melted peanut butter drizzle doesn't just look pretty; it's the flavor crescendo that brings everything together, so don't skip it even if you're tempted.
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