Peanut Butter Cheesecake Bars (Printable)

Creamy peanut butter and chocolate bars with a rich cheesecake base, ideal for chilling and sharing.

# What You 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 and 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 for drizzling

# How To Make It:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang on sides 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 prepared pan and bake for 8 minutes. Cool slightly.
03 - Beat cream cheese and sugar together in a large bowl until smooth and creamy. Scrape down the sides of the bowl.
04 - Add eggs one at a time, beating just until combined after each addition. Mix in sour cream, peanut butter, and vanilla until smooth and uniform.
05 - Fold 1 cup of chopped mini peanut butter cups into the cheesecake filling mixture.
06 - Pour cheesecake filling over cooled crust and spread evenly. Sprinkle remaining 1/2 cup chopped peanut butter cups over the top.
07 - Bake for 25 to 28 minutes, until the center is just set with a slight jiggle. Do not overbake.
08 - Cool completely at room temperature, then refrigerate for at least 2 hours until firm.
09 - Drizzle with melted peanut butter and sprinkle with chocolate chips if desired. Slice into 16 bars and serve chilled.

# Expert Advice:

01 -
  • Perfect balance of salty peanut butter and sweet chocolate in every bite
  • Impressive dessert that looks bakery-quality but is surprisingly simple to make
  • No water bath required—this cheesecake bakes beautifully in a standard pan
  • Make-ahead friendly: chills perfectly in the fridge and tastes even better the next day
  • Easily portioned into 16 neat squares, ideal for parties and gatherings
02 -
  • Use room temperature ingredients for the filling—cold eggs and cream cheese create lumps
  • Don't overmix once you add the eggs; beat just until incorporated to prevent cracks
  • Let the bars cool completely at room temperature before refrigerating to avoid condensation
  • For the cleanest cuts, use a sharp knife dipped in hot water and wiped dry between slices
  • Always verify ingredient labels if serving to guests with allergies—these contain peanuts, milk, eggs, and wheat
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