Peanut Butter Cheesecake Bars (Printable Version)

Rich bars with peanut butter, creamy filling, and chocolate cups swirl.

# 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 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

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine chocolate cookie crumbs, melted butter, and sugar in a medium bowl. Mix until evenly moistened and press firmly into the bottom of the prepared pan.
03 - Bake crust for 8 minutes, then remove from oven and cool slightly.
04 - In a large bowl, beat cream cheese and sugar together until smooth and creamy. Scrape down the sides of the bowl.
05 - Add eggs one at a time, beating just until combined after each addition. Mix in sour cream, peanut butter, and vanilla extract until smooth and uniform.
06 - Fold 1 cup of the chopped mini peanut butter cups into the cheesecake filling.
07 - Pour cheesecake filling over cooled crust and spread evenly. Sprinkle remaining 1/2 cup chopped peanut butter cups over the top.
08 - Bake for 25 to 28 minutes, until the center is just set with a slight jiggle.
09 - Cool completely at room temperature, then refrigerate for at least 2 hours until firm.
10 - Drizzle with melted peanut butter and sprinkle with chocolate chips if desired. Slice into bars and serve chilled.

# Expert Tips:

01 -
  • They taste like a fancy dessert but require no special skills or hard-to-find ingredients.
  • You get three textures in every bite—crunchy crust, creamy cheesecake, and those little pockets of chocolate peanut butter cup goodness.
  • Make them ahead and chill; they actually taste better the next day when the flavors have had time to mingle.
02 -
  • Room temperature ingredients are non-negotiable; cold cream cheese and eggs create lumps that never fully blend, no matter how hard you beat.
  • Don't skip the cooling step after baking the crust—it prevents the warm filling from making the bottom soggy.
  • The jiggle test is real: a slight wobble in the center means carryover heat will finish cooking it as it cools, resulting in creamy bars instead of dense ones.
03 -
  • Invest in a good instant-read thermometer and check the center of the filling—it should register around 150°F when done, which gives you a more reliable endpoint than eyeballing it.
  • If you notice cracks forming on top during baking, tent the pan loosely with foil for the last few minutes to slow the surface from setting too quickly.
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