These Peanut Butter Cup Cheesecake Bars take my peanut butter cheesecake (which I absolutely love!) and turn it into easy-to-serve dessert bars. The bars start with a homemade easy peanut butter cookie crust, topped with a creamy peanut butter cheesecake filling loaded with chopped peanut butter cups. Then, just before serving, the bars are drizzled with melted peanut butter and chocolate syrup. Oh, and I couldn’t forget to pile on even more peanut butter cups for good measure! If this is your kind of dessert, don’t miss my Reese’s Peanut Butter Bars, too!
Ingredients & Substitutions
- Crust: The crust is my easy peanut butter cookie recipe made with just three ingredients! So, after you make the crust, whip up a batch of cookies, too!
- Cream Cheese: Make sure the cream cheese has come to room temperature before making the filling.
How To Soften Cream Cheese Quickly
If you forgot to take out the cream cheese for this recipe, here are a couple of options to get it to room temperature quickly:
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Peanut Butter: I used creamy peanut butter for the cheesecake filling and to melt for the topping. If you want a little more texture, try using crunchy peanut butter in the filling. You could use crunchy for the top, but it may not melt as smoothly.
- Sour Cream: Sour cream (full-fat is best) is added to the cheesecake filling for a tangy flavor, smooth texture, and added moisture. If you prefer not to use sour cream or don’t have any on hand, you could use Greek yogurt instead.
- Heavy Whipping Cream: Heavy whipping cream (heavy cream) is mixed with confectioners’ sugar (also called powdered sugar) and whipped into stiff peaks. Then, it is folded into the cheesecake filling to create a light, airy texture.
- Peanut Butter Cups: Look for mini Reese’s™ peanut butter cups to chop and add to the cheesecake filling. I also make sure I have extra on hand for the topping! You can also make homemade peanut butter cups to chop and use (or enjoy on their own😜).
- Chocolate Syrup: I love to drizzle chocolate syrup over the top of the Reese’s cheesecake bars for serving. It ties everything together, and makes the dessert even more delicious!
Can I Make Peanut Butter Cup Cheesecake Bars Ahead Of Time?
Yes, you can make Peanut Butter Cup Cheesecake Bars ahead of time! In fact, the bars are best after chilling overnight, so they are a perfect make-ahead dessert! Prepare the bars, including the crust and cheesecake filling, and then refrigerate them for at least a couple of hours (or overnight) to set. Add the toppings just before serving to keep them fresh and delicious.
Can I Use A Different Sized Pan?
Yes, you can use a different-sized pan for these Peanut Butter Cup Cheesecake Bars! If you use a larger pan, the crust will be thinner and may bake faster (and the bars will be thinner). I do not recommend using a smaller pan; the bars were plenty thick in the 9×9-inch baking dish! The filling may not fit into a smaller pan.
How To Store Peanut Butter Cup Cheesecake Bars
Store cheesecake bars in an airtight container in the refrigerator. They will last up to 3-4 days. For longer storage, freeze the bars.
How To Freeze Peanut Butter Cup Cheesecake Bars
To freeze Peanut Butter Cup Cheesecake Bars, freeze them without the toppings. Once completely chilled and set, wrap the bars tightly in plastic wrap and then place them in an airtight container or freezer-safe bag. Freeze for up to 3 months, then let them thaw in the refrigerator when ready to enjoy. Add the toppings (melted peanut butter, chocolate syrup, and extra peanut butter cups) when ready to serve.
Peanut Butter Cup Cheesecake Bars
Ingredients
Peanut Butter Cookie Crust
- 1 cup (258 g) creamy peanut butter
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
Cheesecake
- 3 packages (8 ounces each) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 1 ¼ cups (322.5 g) creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ cup (57.5 g) sour cream
- 1 ¼ cups (297.5 g) heavy cream
- ¾ cup (94 g) confectioners' sugar
- 1 ½ cups mini peanut butter cups, roughly chopped (plus extra for garnish)
Topping
- ¼ cup (60 g) creamy peanut butter, melted
- ¼ cup (75 g) chocolate syrup
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Set aside.
Crust
- In a medium bowl, mix together peanut butter, sugar, and egg until smooth. Press the mixture evenly into the prepared pan.
- Bake for 15-18 minutes, or until set. Let the crust cool completely.
Cheesecake Filling
- In a separate bowl, beat cream cheese and granulated sugar until smooth.
- Add the peanut butter and vanilla; mix well. Blend in the sour cream on low speed.
- In a separate bowl, whip heavy cream until it starts to thicken. (Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker.) Slowly add confectioners’ sugar and beat until stiff peaks form. (Stiff peaks are sharp peaks that can stand on their own even after the beater has been removed.)
- Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
- Fold in chopped peanut butter cups.
- Spread the cheesecake mixture over the cooled crust, smoothing the top.
- Refrigerate for at least 6 hours, preferably overnight, until fully set.
- Once set, drizzle melted peanut butter and chocolate syrup over the top.
- Garnish with additional chopped peanut butter cups before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These cheesecake bars are a peanut butter lover’s dream! The filling is creamy, and the mini Reese's on top are the perfect touch!
Elizabeth
I think I have found my new favorite dessert! This is the best, especially if you love peanut butter like I do. WOW!!!
Stephanie
Absolutely delicious! The peanut butter flavor is rich, and the crust adds the perfect crunch. A must-try!
Bella
Oh, wow. This is really good! I love the chocolate drizzle over the top and it is certainly a dessert for peanut butter lovers!
Annabelle
If you enjoy a spoonful of peanut butter, you will love these cheesecake bars! The texture is perfect, and I love the peanut butter cookie crust.
Most things peanut butter are a five!! This one looks easy, and combined with cheesecake, well, an it get ANY better?