If you have a sweet tooth that’s been begging for an epic dessert experience, the Chocolate Peanut Butter Cheesecake Bars Recipe is exactly what you need. These bars deliver a tantalizing combination of rich, creamy peanut butter layered into a luscious cheesecake, all sitting on a crunchy Oreo crust and topped with a silky chocolate ganache. Every bite is like a little celebration, with the perfect balance of smooth, sweet, and a hint of saltiness that just sings. Trust me, once you try this recipe, it will quickly become your go-to for parties, cozy nights in, or whenever you want to treat yourself to something spectacular.
Ingredients You’ll Need
This recipe is simple yet essential in its ingredient lineup—each component plays a starring role. From the Oreo crust for that delightful crunch to the silky cream cheese that makes the filling irresistibly smooth, and the peanut butter that adds that creamy, nutty richness you crave, everything comes together flawlessly. The chocolate topping finishes it all off with a luscious shine and decadent flavor.
- Oreos (30 regular): They create a sturdy, chocolatey crust that adds a nice crunch with every bite.
- Unsalted butter, melted (1/2 cup + 1/2 cup): Used both in the crust and the chocolate topping for rich flavor and smooth texture.
- Full-fat brick PHILADELPHIA Cream Cheese (24 ounces): The creamy base of the cheesecake filling; room temperature ensures easy mixing.
- Granulated sugar (1 cup): Sweetens the cheesecake to perfection without overpowering.
- Sour cream or plain yogurt (1/4 cup): Adds a subtle tang and extra creaminess to the cheesecake layer.
- Creamy peanut butter (1 cup): The heart of this recipe, bringing that classic peanut butter flavor that pairs beautifully with chocolate.
- Pure vanilla extract (1 teaspoon): Enhances the overall flavor profile with warm, aromatic notes.
- Salt (1/8 teaspoon): Just a touch to balance the sweetness and intensify flavors.
- Large eggs (3): Provide structure and help the cheesecake set just right.
- Semi-sweet chocolate chips (1 heaping cup): Melted down for a glossy, rich topping that seals the deal.
How to Make Chocolate Peanut Butter Cheesecake Bars Recipe
Step 1: Prepare Your Pan and Crust
Start by preheating your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, making sure to leave an overhang on the sides. This little trick will make lifting the cheesecake bars out a breeze after baking. For the crust, pulse the Oreos into fine crumbs using a food processor, then mix them with melted butter to form a thick, cohesive mixture. Press this crumbly base firmly into the bottom of your prepared pan and bake for 10 minutes. This step sets the stage for your creamy filling to rest upon.
Step 2: Make the Peanut Butter Cheesecake Filling
The magic begins with beating the softened cream cheese and sugar until silky smooth. Adding sour cream introduces that silken texture with a subtle tang, while the peanut butter brings that unmistakable richness we all adore. Vanilla and a pinch of salt harmonize the flavors beautifully. Eggs are added carefully, one at a time, so the filling stays luscious and avoids overmixing. Once ready, pour this thick, dreamy mixture onto the warm crust and spread evenly for an inviting look.
Step 3: Baking and Cooling
Bake the cheesecake filling for about 35 to 38 minutes until the surface is set and edges take on a light golden brown with your classic cheesecake cracks. The bars may puff up and then gently sink as they cool—that’s the perfect sign! Cooling at room temperature for an hour followed by chilling in the fridge for several hours, or even overnight, helps develop the flavors and ensures a clean cut later on.
Step 4: Preparing the Chocolate Topping
Chop up the butter and toss it into a microwave-safe bowl with the chocolate chips. Slowly melt them in 30-second bursts, stirring often until decadently smooth. Pour this glossy chocolate mixture over your chilled cheesecake bars and spread it evenly with a spatula. The slight lip from the crust around the edges typically keeps the chocolate neatly in place. Pop the bars back in the fridge or freezer until the topping is fully set and ready for slicing.
Step 5: Cutting and Serving
Thanks to the parchment paper overhang, lift the entire block from your pan easily. Using a sharp knife wiped clean between cuts ensures those perfect squares. These bars look as good as they taste, with defined layers and an irresistible chocolate sheen on top.
How to Serve Chocolate Peanut Butter Cheesecake Bars Recipe
Garnishes
To amp up the presentation and flavor, consider sprinkling chopped peanuts or crushed Oreos on top of the chocolate layer before it sets. A light dusting of sea salt can enhance the peanut butter’s natural sweetness, creating a subtle but enjoyable contrast. For a fresh touch, a few fresh raspberries or a drizzle of caramel sauce also work beautifully.
Side Dishes
The richness of these bars calls for lighter, complementary sides. A scoop of vanilla bean ice cream or some fresh fruit slices like strawberries or banana make delightful accompaniments. If serving at a party, a cup of robust coffee or creamy milk balances the decadence perfectly.
Creative Ways to Present
For a fun twist, serve these bars on a wooden board with small bowls of various toppings like chopped nuts, chocolate chips, or whipped cream for guests to customize. You could also layer them in a parfait glass with whipped cream and crushed peanuts for an elegant individual dessert option that will wow your crowd.
Make Ahead and Storage
Storing Leftovers
These cheesecake bars keep wonderfully in the fridge for up to a week, covered tightly to maintain freshness. The flavors only deepen with time, making them even better the next day.
Freezing
If you want to keep them longer, freezing is a great option. Wrap the bars tightly in plastic wrap and foil to prevent freezer burn. When you’re ready to indulge, thaw them overnight in the fridge for best texture.
Reheating
Because these are rich, creamy cheesecake bars with a chocolate topping, reheating is best avoided. Instead, enjoy them chilled or allow them to come to room temperature for about 15 minutes to soften slightly before serving.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
Natural peanut butter tends to be oilier and less smooth, which can affect the texture of the filling. For this Chocolate Peanut Butter Cheesecake Bars Recipe, creamy peanut butter helps achieve the perfect consistency and flavor.
Do I have to pre-bake the Oreo crust?
Yes, pre-baking the crust helps it set firmly so your bars don’t turn out soggy. It also enhances the Oreo flavor by bringing out some toasted notes.
Can I substitute Greek yogurt for sour cream in the filling?
Absolutely. Plain Greek yogurt can be used in place of sour cream with little difference in taste, though it may yield a slightly tangier flavor.
How thick should the cheesecake layer be?
The filling normally forms a thick, luscious layer. Don’t worry if it looks dense—it will bake up beautifully and provide that creamy, indulgent texture that’s central to this Chocolate Peanut Butter Cheesecake Bars Recipe.
What’s the best way to get clean slices?
Use a sharp knife and wipe it clean after each cut. You can also warm the knife slightly by running it under hot water and drying it before slicing for smoother edges.
Final Thoughts
There’s something truly special about the combination of chocolate and peanut butter, and this Chocolate Peanut Butter Cheesecake Bars Recipe nails it in the most delicious way possible. It’s rich, creamy, and bursting with flavor from crust to topping, making each bite unforgettable. Whether you’re sharing with friends or keeping them all to yourself, these bars are a wonderful way to indulge and celebrate the sweeter side of life. Give it a try—you’re going to love every bite!
Print
Chocolate Peanut Butter Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 6 hours 5 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and creamy Chocolate Peanut Butter Cheesecake Bars featuring a crunchy Oreo crust, smooth peanut butter cheesecake filling, and a luscious semi-sweet chocolate topping. Perfect for dessert lovers seeking an indulgent treat with a perfect balance of chocolate and peanut butter flavors.
Ingredients
Crust
- 30 regular Oreos
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
Peanut Butter Cheesecake Filling
- 24 ounces (678g) full-fat brick PHILADELPHIA Cream Cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature
- 1 cup (250g) creamy peanut butter (not natural style)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 3 large eggs, at room temperature
Chocolate Topping
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, covering the bottom and sides with an overhang to help lift out the bars later, making cutting cleaner and easier.
- Make the Crust: Pulse 30 Oreos including the cream filling in a food processor or blender until fine crumbs form, about 3 cups (330g). Transfer to a large bowl and add melted butter, mixing until the mixture is thick and evenly moist. Break up any large chunks. Press firmly into the prepared pan forming an even, compact crust. Pre-bake for 10 minutes, then set aside and leave oven on.
- Prepare Peanut Butter Cheesecake Filling: Using a handheld or stand mixer with paddle attachment, beat cream cheese and granulated sugar on medium-high speed for about 2 minutes until smooth and creamy. Add sour cream and mix fully. Incorporate peanut butter, vanilla extract, and salt, beating until combined. On medium speed, add eggs one at a time, mixing after each until just blended. Stop mixing after the third egg, allowing a few small lumps. Whisk gently by hand to remove large lumps.
- Assemble and Bake: Pour cheesecake filling over warm crust and spread evenly with a spatula. Bake for 35–38 minutes until the top sets and edges turn golden brown, which may develop slight cracks. Remove from oven and cool on a wire rack for 1 hour at room temperature. Then refrigerate for at least 3–4 hours or up to 1 day to chill thoroughly. Alternatively, freeze for 2 hours if short on time.
- Prepare Chocolate Topping: Cut butter into tablespoon-sized pieces and place in a heatproof bowl. Add semi-sweet chocolate chips on top. Melt in 30-second increments in the microwave, stirring after each, or melt slowly on the stove, stirring constantly until smooth. Allow to cool 2–3 minutes.
- Top and Set Chocolate: Pour cooled chocolate topping evenly over the chilled cheesecake bars, spreading to the edges but stopping around the lip if the filling has sunk slightly in the middle. Chill again in the refrigerator for 45–60 minutes or freeze for 30 minutes until chocolate hardens fully. If chilling over 1 hour, cover loosely with foil.
- Slice and Serve: Lift the bars out using the parchment paper overhang. Use a sharp knife to cut into 24 neat squares, wiping the knife clean between cuts for precise edges.
- Storage: Store leftover cheesecake bars covered in the refrigerator for up to 1 week to maintain freshness.
Notes
- Ensure all dairy ingredients are at room temperature for smoother batter and even baking.
- Do not overmix the batter after adding eggs to avoid dense cheesecake.
- The slight cracks on the edges are normal and do not affect taste or texture.
- Use a rubber spatula or back of a spoon gently when spreading topping to avoid breaking the crust.
- Allow chocolate topping to fully set before slicing to get clean bars.
- If in a hurry, freezing the bars speeds up chilling but avoid freezing longer than necessary to maintain texture.
- Store bars tightly covered in the refrigerator to prevent absorption of odors.
