Chocolate Peanut Butter Cheesecake Bars

Chocolate and peanut butter is one of those combinations I never get tired of, no matter how many desserts I’ve baked over the years. These cheesecake bars came from wanting something richer than brownies but easier than a full cheesecake. They strike that sweet spot perfectly: creamy, dense, chocolatey, and just peanut-buttery enough without being overwhelming.

What I appreciate most about these bars is how reliable they are. They slice cleanly, travel well, and always get that “can I have the recipe?” reaction. They look bakery-level impressive, but the process itself is very manageable, even if you’re not a cheesecake expert.

Ingredients

Chocolate Cookie Crust

• 2 cups chocolate cookie crumbs (Oreos, filling removed)
• 6 tablespoons unsalted butter, melted

Peanut Butter Cheesecake Filling

• 16 ounces cream cheese, softened
• ¾ cup creamy peanut butter
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Chocolate Topping

• ¾ cup semi-sweet chocolate chips
• ½ cup heavy cream

Optional Garnish

• Chopped peanuts
• Peanut butter drizzle
• Chocolate shavings

Preparing the Crust

A sturdy crust is important because the filling is rich and creamy.

Steps

• Preheat oven to 325°F (165°C)
• Line a 9×9-inch pan with parchment paper
• Mix cookie crumbs and melted butter until evenly combined
• Press firmly into the bottom of the pan
• Bake for 10 minutes, then let cool slightly

Pressing the crust firmly helps it hold together when slicing.

Making the Peanut Butter Cheesecake Filling

This layer is where the magic happens.

Steps

1. Beat cream cheese until completely smooth
2. Add peanut butter and sugar
3. Mix until creamy and fully combined
4. Beat in eggs one at a time
5. Mix in vanilla extract

Tips for success

• Scrape down the bowl frequently
• Do not overmix after adding eggs
• Make sure cream cheese is fully softened to avoid lumps

The filling should be smooth, thick, and glossy.

Assembling the Bars

Steps

• Pour cheesecake filling over the pre-baked crust
• Smooth the top evenly
• Tap the pan gently on the counter to release air bubbles

This helps the bars bake evenly and prevents cracks.

Baking the Cheesecake Bars

Steps

• Bake at 325°F for 35–40 minutes
• Edges should be set while the center slightly jiggles
• Turn off oven and crack the door open
• Let cheesecake cool gradually for 30 minutes

Gradual cooling reduces the risk of cracking.

Preparing the Chocolate Topping

This simple ganache adds a luxurious finish.

Steps

• Heat heavy cream until just beginning to simmer
• Pour over chocolate chips
• Let sit for 2 minutes
• Stir until smooth and glossy

Let ganache cool slightly before pouring.

Adding the Chocolate Layer

Steps

• Pour ganache over cooled cheesecake
• Spread evenly with an offset spatula
• Refrigerate until fully set

Once chilled, the chocolate layer firms up beautifully.

Chilling and Slicing

Chilling is essential for clean slices.

Steps

• Refrigerate for at least 4 hours, preferably overnight
• Lift bars out using parchment paper
• Slice with a sharp knife, wiping between cuts

Cold bars cut more cleanly and hold their shape.

Texture and Flavor Profile

These bars are rich without being heavy.

• Crunchy chocolate cookie crust
• Creamy peanut butter cheesecake center
• Smooth chocolate topping
• Balanced sweetness with deep chocolate notes

Each layer complements the others without overpowering them.

@tasteofhome

Preparation and Cooking Time

• Prep Time: 25 minutes
• Bake Time: 45 minutes
• Chill Time: 4 hours
• Total Time: About 5½ hours
• Servings: 12–16 bars

Serving Suggestions

Chocolate peanut butter cheesecake bars are versatile and crowd-friendly.

Serve them

• Chilled for clean, neat slices
• Slightly softened for extra creaminess
• With a drizzle of warm peanut butter
• Alongside coffee or cold milk
• As part of a dessert platter

They work equally well for casual gatherings and special occasions.

Storage and Make-Ahead Tips

Storage

• Refrigerate in an airtight container for up to 5 days
• Keep bars layered with parchment paper

Freezing

• Freeze sliced bars for up to 2 months
• Thaw overnight in the refrigerator

Make-ahead friendly and stress-free.

Variations to Try

Extra Chocolate Version

• Add chocolate chips to the cheesecake batter

Peanut Butter Swirl

• Swirl melted peanut butter into the top before baking

Gluten-Free Option

• Use gluten-free chocolate cookies for the crust

Lighter Version

• Use reduced-fat cream cheese and natural peanut butter

Each variation keeps the core flavors intact.

Common Mistakes to Avoid

• Overbaking, which causes dryness
• Skipping chill time
• Overmixing the batter after adding eggs
• Pouring hot ganache onto warm cheesecake
• Using natural peanut butter that separates too much

Small details make a big difference in cheesecake texture.

FAQs

Can I make these ahead of time?

Yes, they’re best made a day ahead for clean slicing and full flavor.

Can I use chunky peanut butter?

You can, but the texture will be less smooth.

How do I know when they’re done baking?

The edges should be firm and the center should slightly jiggle.

Can I double the recipe?

Yes, use a 9×13-inch pan and increase bake time slightly.

Do these need to stay refrigerated?

Yes, because of the cream cheese filling.

Why These Bars Always Impress

Chocolate peanut butter cheesecake bars bring together comfort and indulgence in a way few desserts can. They’re rich, balanced, and incredibly satisfying, with layers that feel intentional and well-thought-out. Whether you’re baking for a crowd or treating yourself, these bars deliver big flavor without unnecessary complexity. They’re the kind of dessert that feels familiar yet special, and once you make them, they tend to become a repeat request.