Peanut Butter Cheesecake Bars (Print Version)

Creamy cheesecake bars blended with peanut butter and chocolate peanut butter cup pieces for rich flavor.

# What You'll Need:

→ Crust

01 - 1.5 cups chocolate cookie crumbs, crushed with cream removed
02 - 0.25 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 16 ounces cream cheese, softened
05 - 0.67 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 0.5 cup sour cream
08 - 0.5 cup creamy peanut butter
09 - 1 teaspoon vanilla extract

→ Mix-Ins and Topping

10 - 1.5 cups mini peanut butter cups, roughly chopped
11 - 0.5 cup semisweet chocolate chips
12 - 2 tablespoons creamy peanut butter, melted

# Cooking Steps:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine chocolate cookie crumbs, melted butter, and sugar in a medium bowl. Mix until evenly moistened. Press firmly into the bottom of the prepared pan and bake for 8 minutes. Cool slightly before proceeding.
03 - In a large bowl, beat cream cheese and sugar together until smooth and creamy. Scrape down the sides of the bowl to ensure even mixing.
04 - Add eggs one at a time, beating just until combined after each addition. Mix in sour cream, peanut butter, and vanilla until the mixture is smooth and uniform.
05 - Fold 1 cup of the chopped mini peanut butter cups into the cheesecake filling with a spatula, maintaining a light touch to prevent deflating the mixture.
06 - Pour the cheesecake filling over the cooled crust and spread evenly. Sprinkle the remaining 0.5 cup chopped peanut butter cups over the top.
07 - Bake for 25 to 28 minutes, or until the center is just set and slightly jiggly. The edges should appear firm while the center maintains slight movement.
08 - Cool completely at room temperature, then refrigerate for at least 2 hours, or until the bars are completely firm and chilled through.
09 - Before serving, drizzle with melted peanut butter and sprinkle with chocolate chips if desired. Slice into bars with a sharp knife and serve chilled.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you spent maybe thirty minutes of actual hands-on work.
  • These bars are rich enough to feel indulgent but not so heavy that you can't eat two (or three, no judgment).
  • The texture contrast between the cookie crust and creamy filling with chunky peanut butter cups is genuinely addictive.
02 -
  • Overbaking is the enemy here—a little jiggle in the center is what keeps these creamy and prevents that dry, cracked top that happens when you go a few minutes too far.
  • The chilling time isn't optional, and I learned this the hard way by cutting into warm bars that basically fell apart on the plate.
03 -
  • Don't beat the filling more than necessary once the eggs are added—overmixing incorporates too much air and creates cracks on top.
  • If your peanut butter is the natural kind with oil separated on top, stir it thoroughly first or use a spoon to measure so you don't get extra oil in your filling.
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