If you’re a fan of irresistible desserts that combine the rich, creamy texture of cheesecake with the indulgent flavors of chocolate and peanut butter, then you’re going to adore this Chocolate Peanut Butter Cheesecake Bars Recipe. It’s a magical blend of crunchy Oreo crust, smooth peanut butter cheesecake filling, and a decadent chocolate topping that will leave everyone asking for just one more bite. These bars are perfect for any occasion, easy to make, and absolutely unforgettable.
Ingredients You’ll Need
The beauty of this Chocolate Peanut Butter Cheesecake Bars Recipe lies in its simplicity, using straightforward, essential ingredients that come together to create layers of flavor and texture. Each component plays a crucial role, from the crunchy Oreo crust to the creamy peanut butter filling and luscious chocolate topping.
- Oreos (30 regular): The base of our crust gives a chocolaty crunch and incredible flavor.
- Unsalted butter, melted (1/2 cup + 1/2 cup): Adds richness and helps bind the crust and smooth the chocolate topping.
- Full-fat brick PHILADELPHIA Cream Cheese (24 ounces): Essential for that creamy, tangy cheesecake texture that melts in your mouth.
- Granulated sugar (1 cup): Sweetens the filling just right without overpowering the other flavors.
- Sour cream or plain yogurt (1/4 cup): Adds a slight tang and moisture, balancing the richness.
- Creamy peanut butter (1 cup): The star ingredient that infuses the cheesecake with a nutty, velvety flavor.
- Pure vanilla extract (1 teaspoon): Enhances all the flavors and adds warmth.
- Salt (1/8 teaspoon): Just enough to elevate every sweet note and deepen complexity.
- Large eggs (3): Provides structure and richness to the cheesecake filling.
- Semi-sweet chocolate chips (1 heaping cup): For the perfect chocolate topping that hardens with a satisfying snap.
How to Make Chocolate Peanut Butter Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (177°C) and lining a 9×13-inch baking pan with parchment paper, making sure to leave an overhang on the sides to lift the bars out effortlessly. Crush 30 Oreos in a food processor until fine crumbs form, then mix them thoroughly with melted butter. Press this sticky, rich mixture firmly into the bottom of your pan to create a thick, chocolaty crust that will hold up against the creamy filling.
Step 2: Pre-Bake the Crust
Pop your crust into the oven for 10 minutes. This step helps set the crust, ensuring it’s sturdy and not soggy once the filling is added later. Keep the oven on for the next steps while you prepare the filling.
Step 3: Make the Peanut Butter Cheesecake Filling
Using a stand or hand mixer, beat softened cream cheese and sugar until smooth and creamy—this is the foundation of silky texture. Blend in sour cream, peanut butter, vanilla, and salt to achieve a luscious, nutty tone. Add eggs one at a time, just until combined, keeping a slight chunkiness to preserve creaminess. Pour this divine filling evenly over your warm Oreo crust.
Step 4: Bake the Cheesecake Bars
Bake the bars for 35 to 38 minutes until the top looks set and the edges turn golden brown with slight cracks. Don’t worry about the cracks—they add character! The bars will puff up and then gently sink as they cool. Let them cool on a rack for an hour, then chill in the fridge for 3 to 4 hours or freeze if you’re short on time.
Step 5: Prepare and Add Chocolate Topping
Melt butter and chocolate chips together gently until glossy and smooth. Allow it to cool for a few minutes before spreading evenly atop the chilled cheesecake. The chocolate will harden into a beautifully rich layer that perfectly complements the creamy peanut butter filling.
Step 6: Chill and Cut
Refrigerate the bars until the chocolate topping is fully set, usually for about an hour. Use the parchment paper overhang to effortlessly lift the entire dessert out of the pan and slice into neat squares using a sharp knife, cleaning it between cuts for the cleanest edges.
How to Serve Chocolate Peanut Butter Cheesecake Bars Recipe
Garnishes
A simple dusting of crushed peanuts or a drizzle of melted peanut butter can elevate your Chocolate Peanut Butter Cheesecake Bars Recipe beautifully. Fresh berries or a sprinkle of flaky sea salt adds a delightful contrast and pops of color that make each bite even more inviting.
Side Dishes
These decadent bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to enhance their creamy richness. For a refreshing contrast, a small fruit salad with citrus elements can balance the indulgence perfectly.
Creative Ways to Present
Serve these bars on a decorative platter lined with parchment and sprinkle chopped peanuts around the edges for an elevated look. Alternatively, cut into bite-sized pieces and place on cocktail picks for a fun party appetizer twist. You can even layer them in clear jars for portable, stunning treats anyone will love.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bars tightly or store them in an airtight container in the fridge for up to one week. This keeps them fresh, creamy, and delicious, ready for your next indulgence.
Freezing
These bars freeze beautifully! Just wrap them tightly in plastic wrap and foil or store in an airtight container. When ready, thaw overnight in the refrigerator to enjoy all that cheesecake goodness without any loss of texture or flavor.
Reheating
Because these bars are best enjoyed chilled, there’s no need to reheat. Simply bring them to room temperature for a few minutes if you prefer a softer bite, but they truly shine fresh from the fridge.
FAQs
Can I use natural peanut butter for this recipe?
It’s best to stick with creamy peanut butter that’s not natural style because natural peanut butter’s oil separation can affect the filling’s texture and consistency in the Chocolate Peanut Butter Cheesecake Bars Recipe.
What’s the best way to get clean slices?
Using a sharp knife wiped clean between cuts ensures neat, attractive squares without crumbs or smudges, perfect for presentation or gifting.
Can I make this recipe gluten-free?
Yes! Replace the Oreos with a gluten-free chocolate cookie crumb to create a safe and equally delicious crust for this Chocolate Peanut Butter Cheesecake Bars Recipe.
Why should I chill the bars before adding the chocolate topping?
Chilling ensures the cheesecake layer is firm, preventing the warm chocolate from melting into it and keeping the topping perfectly glossy and distinct.
How long do these bars last in the refrigerator?
Stored properly, these bars stay fresh and tasty for up to one week — making them a fantastic make-ahead dessert for any event.
Final Thoughts
Now that you’ve discovered the magic of this Chocolate Peanut Butter Cheesecake Bars Recipe, don’t wait to give it a try. It’s one of those desserts that’s easy enough to make on a weeknight yet impressive enough for special occasions, guaranteed to bring joy and smiles around the table. Trust me — once you do, these bars will become a beloved favorite that you’ll want to bake again and again!
Print
Chocolate Peanut Butter Cheesecake Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 48 minutes
- Total Time: 6 hours 18 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these rich and creamy Chocolate Peanut Butter Cheesecake Bars featuring a crunchy Oreo crust, a luscious peanut butter cheesecake filling, and a smooth chocolate topping. Perfect for parties, gatherings, or anytime you crave a decadent dessert that combines classic flavors in a delightful bar form.
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, making sure to leave an overhang on the sides to easily lift out the bars after baking.
- Make the Crust: In a food processor or blender, pulse 30 Oreos into fine crumbs—about 3 cups or 330g. Transfer the crumbs to a large bowl and mix in the melted butter until the mixture is thick and wet. Press the crumb mixture firmly into the bottom of the prepared pan to form a compact crust. Pre-bake the crust for 10 minutes, then remove and set aside while leaving the oven on.
- Prepare Peanut Butter Cheesecake Filling: Using a handheld or stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium-high speed for about 2 minutes until smooth. Add sour cream and mix until combined. Then beat in peanut butter, vanilla extract, and salt. On medium speed, add eggs one at a time, beating after each until just incorporated; stop mixing after the third egg to avoid overmixing. Whisk by hand a few times to remove any large lumps.
- Assemble and Bake Filling: Pour the cheesecake filling evenly over the warm crust and spread with a spatula. Bake for 35–38 minutes until the top looks set and edges are browned, with slight cracks expected. The bars will be puffy and will sink slightly as they cool. Cool on a wire rack for 1 hour at room temperature, then refrigerate for 3–4 hours or up to 1 day. For quicker chilling, freeze for about 2 hours.
- Make Chocolate Topping: Cut butter into tablespoon-sized pieces and place in a heatproof bowl with chocolate chips. Melt in the microwave in 30-second intervals, stirring in between until smooth, or melt on stove over low heat while stirring constantly. Allow the mixture to cool for 2–3 minutes.
- Apply Chocolate Topping: Pour and spread the chocolate mixture evenly over the chilled cheesecake bars. A natural lip forms on the edges to hold the topping, but if not, spread evenly across the surface.
- Set Topping: Chill the bars in the refrigerator for 45–60 minutes or freeze for 30 minutes until the chocolate topping is solid. If chilling longer than an hour, cover loosely with foil.
- Slice and Store: Use the parchment overhang to lift the bars from the pan. Cut into squares with a sharp knife, wiping between cuts for neat edges. Store leftover bars covered in the refrigerator for up to 1 week.
Notes
- For best results, use full-fat cream cheese and real butter to achieve a creamy texture.
- Sour cream can be substituted with plain yogurt for similar tanginess.
- Let all dairy ingredients come to room temperature to avoid lumps in the filling.
- Do not overmix the batter after adding eggs to maintain a creamy texture and avoid cracks.
- Chill thoroughly before adding chocolate topping to prevent melting and ensure a neat finish.
- Use a sharp knife heated under warm water and wiped dry for cleaner cuts.
- Bars can be frozen for longer storage; thaw in the refrigerator before serving.
