Chocolate Peanut Butter Cheesecake Bars: A Decadent Dessert Delight

When two iconic flavors—chocolate and peanut butter—come together, magic happens. These Chocolate Peanut Butter Cheesecake Bars are a luscious, multi-layered dessert that combines the fudgy richness of a chocolate cookie crust with the creamy decadence of peanut butter cheesecake. Topped with a glossy chocolate ganache, this dessert is truly irresistible.

Perfect for holidays, potlucks, or whenever you want to treat yourself to something indulgent, these cheesecake bars are surprisingly easy to make. Follow this step-by-step recipe for a show-stopping dessert that’s guaranteed to impress!

Why You’ll Love This Recipe

Perfect Flavor Pairing: The rich chocolate and creamy peanut butter are a match made in dessert heaven.
Simple to Make: With easy-to-follow steps, you don’t need to be a professional baker to achieve stunning results.
Versatile: Serve these bars as a party dessert, a family treat, or even a decadent snack.
Customizable: Add a twist with chocolate chips, caramel swirls, or nuts for extra texture and flavor.
Freezer-Friendly: Make ahead and freeze for when those sweet cravings hit!

Ingredients for Chocolate Peanut Butter Cheesecake Bars

For the Chocolate Cookie Base

All-Purpose Flour (1 ½ cups): Provides structure and a firm crust.
Granulated Sugar (½ cup): Adds sweetness to the crust.
Cocoa Powder (⅓ cup): Infuses the base with rich chocolate flavor.
Salt (¼ tsp): Enhances the overall flavor.
Unsalted Butter (1 cup, melted): Binds the crust together and adds richness.

For the Peanut Butter Cheesecake Filling

Cream Cheese (24 oz, softened): The star of the cheesecake layer, creating a smooth and creamy texture.
Creamy Peanut Butter (1 cup): Adds that iconic nutty flavor.
Granulated Sugar (½ cup): Balances the tanginess of the cream cheese.
Eggs (3 large): Helps set the cheesecake filling.
Vanilla Extract (1 tsp): Enhances the overall flavor.
Heavy Cream (¼ cup): Makes the filling extra silky.

Optional Topping

Chocolate Chips (1 cup): Sprinkle over the filling or melt for drizzling.

Step-by-Step Instructions

1. Prepare the Chocolate Cookie Base

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting.
In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, ⅓ cup cocoa powder, and ¼ tsp salt.
Add the melted butter and mix until the texture resembles wet sand.
Press the mixture firmly and evenly into the prepared pan.
Bake for 10 minutes, then set aside to cool while you prepare the filling.

2. Make the Peanut Butter Cheesecake Filling

In a large mixing bowl, beat 24 oz softened cream cheese until smooth and fluffy.
Add 1 cup peanut butter and ½ cup sugar, beating until well combined.
Beat in the eggs, one at a time, mixing well after each addition.
Stir in 1 tsp vanilla extract and ¼ cup heavy cream, ensuring the filling is smooth and creamy.

3. Assemble and Bake

Pour the peanut butter cheesecake mixture over the cooled chocolate crust, smoothing the top with a spatula.
If desired, sprinkle chocolate chips on top or drizzle melted chocolate to create a marbled effect.
Bake for 35-40 minutes, or until the edges are set but the center is slightly jiggly.

4. Chill and Serve

Remove from the oven and let the bars cool completely at room temperature.
Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares and serve.

Tips for Perfect Cheesecake Bars

Room Temperature Ingredients: Ensure the cream cheese is softened for a smooth filling.
Don’t Overbake: The cheesecake should still have a slight jiggle in the center when done.
Clean Slices: Dip your knife in hot water and wipe it clean between each cut.
Make Ahead: These bars can be prepared up to 2 days in advance and stored in the fridge.

Variations

Add a Ganache Layer: Melt 1 cup of chocolate chips with ½ cup of heavy cream and pour over the cheesecake layer before chilling.
Peanut Butter Cups: Fold in chopped mini peanut butter cups into the cheesecake filling for extra indulgence.
Gluten-Free: Use gluten-free flour for the crust to make this recipe celiac-friendly.

Serving Suggestions

With Coffee: The rich flavors pair wonderfully with a hot cup of coffee or espresso.
As a Dessert Platter: Add these bars to a dessert spread alongside cookies and brownies.
For Special Occasions: Perfect for birthdays, holidays, or any celebration.

Storage Instructions

Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.

FAQs

1. Can I use natural peanut butter?
Yes, but make sure to stir it thoroughly to incorporate the oils for a smooth texture.

2. Can I make this recipe without eggs?
For an egg-free version, substitute the eggs with ¾ cup of plain Greek yogurt or use a flax egg alternative.

3. What’s the best way to crush chocolate chips for a garnish?
Use a sharp knife or place the chocolate chips in a sealed bag and crush them with a rolling pin.

Nutritional Information (Per Serving)

Calories: 450
Carbohydrates: 30g
Protein: 7g
Fat: 34g
Fiber: 2g