Peanut Butter Cheesecake Bars (Printable Version)

Creamy cheesecake bars swirled with peanut butter and chocolate cups, perfect for gatherings.

# Ingredient List:

→ 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, optional for garnish
12 - 2 tablespoons creamy peanut butter, melted for drizzling

# How to Make:

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. Remove and cool slightly.
03 - In a large bowl, beat cream cheese and sugar together until smooth and creamy. Scrape down the sides of the bowl.
04 - Add eggs one at a time to the cream cheese mixture, beating just until combined after each addition. Mix in sour cream, peanut butter, and vanilla extract until smooth and uniform.
05 - Fold 1 cup of the chopped mini peanut butter cups into the cheesecake filling mixture.
06 - Pour the cheesecake filling over the cooled crust and spread evenly. Sprinkle the remaining 1/2 cup chopped peanut butter cups over the top.
07 - Bake for 25 to 28 minutes, or until the center is just set with slight jiggle in the middle.
08 - Cool completely at room temperature, then refrigerate for at least 2 hours or until firm.
09 - Drizzle with melted peanut butter and sprinkle with chocolate chips if desired. Slice into bars and serve chilled.

# Expert Suggestions:

01 -
  • They satisfy the cheesecake craving and the chocolate-peanut butter craving simultaneously, which honestly feels like a gift to yourself.
  • The texture contrast between the cookie crumb base and that silky filling never gets old, even after making them three times in one month.
02 -
  • Do not skip cooling the crust before pouring the filling—warm crust plus cold filling can cause the filling to set unevenly and create a grainy texture underneath.
  • The center will still be slightly jiggly when you pull them from the oven, and that's exactly right; they continue to set as they cool and will be perfectly dense when chilled.
03 -
  • Keep your ingredients at the temperatures specified—cold cream cheese and eggs are the number one reason cheesecake doesn't bake evenly, creating a grainy texture.
  • The parchment paper overhang is your secret weapon for removing the entire block from the pan intact, which makes cutting uniform bars possible and keeps your presentation looking intentional.
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