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Peanut Butter Cheesecake Bars
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Peanut Butter Cheesecake Bars

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

Prep Time
15 mins
Cook Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 45 mins
Servings: 24 large bars
Calories: 256 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the crust:
  • 2 ½ cups graham cracker crumbs about 18 crackers
  • ¼ cup granulated sugar
  • ½ cup butter melted, unsalted
For the cheesecake:
  • 2 packages cream cheese 8 ounce each, softened
  • ¾ cup granulated sugar
  • 2 egg large
  • 1 teaspoon vanilla extract
For the Cookie dough:
  • ¾ cup butter softened, unsalted
  • ½ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 1 egg large
  • 2 Tablespoon milk
  • 2 teaspoon vanilla extract
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 package peanut butter chips 10 ounce, Reese's brand, morsels
  • 1 pouch peanut butter cups 8 ounce, Reese's minis

Instructions

    Cup of Yum
  1. Line a 13x9 baking dish with parchment paper. Preheat oven to 350 degrees F.
  2. 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.
  3. Top with 1/2 the package of Reese's minis pb cups.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 24 large bars

Amount Per Serving

Calories 256

% 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.