Peanut Butter Cheesecake Bars
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
3 hrs
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Total Time
3 hrs 45 mins
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Servings
24 large bars
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Calories
256 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter Cheesecake Bars
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These Peanut Butter Cheesecake Bars are like three desserts in one! A creamy cheesecake filling is layered with cookie dough and Reese's cups on a homemade graham cracker crust. The ultimate cheesecake bar for chocolate and peanut butter lovers
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Ingredients
For the crust:
- 2 ½ cups Graham cracker crumbs about 18 crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake:
- 2 packages cream cheese, softened 8 ounce each
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cookie dough:
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg
- 2 Tablespoon milk
- 2 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 package Reese's peanut butter chips (morsels) 10 ounce
- 1 pouch Reese's minis peanut butter cups 8 ounce
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Instructions
- Line a 13x9 baking dish with parchment paper. Preheat oven to 350 degrees F.
- For the crust, place graham crackers and sugar in food processor. Pulse until fine crumbs. Add melted butter and process. Pour into bottom of baking dish. Using the bottom of a cup (or hands), press crumbs down firmly until they cover the bottom of the dish evenly.
- Top with 1/2 the package of Reese's minis pb cups.
- For the cheesecake, beat cream cheese with sugar, eggs and vanilla for about 3-4 minutes until creamy and well blended. Pour over crust layer.
- For the cookie dough, beat butter and sugar until creamy. Add egg, milk and vanilla, beating until well combined. Beat in flour, salt and baking soda. Fold in Reese's peanut butter chips. Drop by large scoops over cheesecake layer, using fingers to spread evenly. Top with remaining peanut butter cups.
- Bake for 30-35 minutes, until cookie layer is lightly browned. Remove from oven and cool completely. Once cooled, refrigerate for 3 hours or overnight.
- Cut into bars and enjoy!
Notes
- Chill for at least 3 hours. The bars need several hours to get nice and cold. I recommend making these the day before so they can chill in the fridge overnight.
- More chocolate: You can make this crust with Oreo cookie crumbs or chocolate graham crackers for even more chocolatey flavor.
- How to store: Keep them tightly covered in the fridge. These peanut butter cheesecake bars stay good for several days in the refrigerator. You can freeze them for longer storage too!
- Use our favorite peanut butter cookie dough for the topping instead!
Nutrition Information
Show Details
Serving
1bar
Calories
256kcal
(13%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Cholesterol
51mg
(17%)
Sodium
152mg
(6%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 24large bars
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 256kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 51mg | 17% |
| Sodium | 152mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
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