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These Chocolate Peanut Butter Cheesecake Bars are so delightfully decadent and are like eating a peanut butter cup in cheesecake form! Layered with a delicious cookie crust, a creamy peanut butter cheesecake filling, and topped with a chocolate ganache, this is going to be a hit with your friends and family.
Who doesn’t like chocolate with peanut butter? The two flavors are an iconic duo and today we are introducing it to cheesecake! These Chocolate Peanut Butter Cheesecake Bars come together much easier than you’d expect and are the perfect make ahead dessert.
If you’re looking for more simple and delicious desserts, try my Nutella Ice Cream or my Oreo Ice Cream Sandwich!
Table of Contents
Why You’ll Love These PB Cheesecake Bars
- It’s a great make ahead dessert: these peanut butter cheesecake bars hold up very well in the fridge (as well as travel very well!). Make these cheesecake bars 2-3 days ahead of time if needed!
- They’re like eating a peanut butter cup: these peanut butter cheesecake bars are so good and they remind me of a peanut butter cup, making them a favorite for the kids. Make it two ways: you can make this as a regular peanut butter cheesecake or as a PB cheesecake bar. Just cut them into slices instead of bars!
Ingredients Need for Making These Cheesecake Bars
For the Crust
- Oreos – crushed finely
- Butter – make sure it is unsalted and melted ahead of time
For the Filling
- Cream cheese – brought to room temperature for easy mixing
- Sugar
- Creamy peanut butter
- Eggs – brought to room temperature
- Heavy cream – brought to room temperature
- Vanilla extract – be sure to use real vanilla extract and not artificial for the best results
For the Chocolate Ganache
- heavy cream
- chocolate chips
How to Make Peanut Butter Chocolate Cheesecake Bars
Prepare your oven and pan – Preheat the oven to 350F. Line a 9×9 pan with foil or parchment paper. Leave an overhang on the sides for easy removal once cooled. The parchment paper overhang will help with lifting the cheesecake out once they cool.
Prepare the crust – In a small bowl combine the crushed oreos and melted butter. Mix until fully combined. The mixture should be the texture of wet sand. Then firmly press the crumbs in the bottom of the pan.
Bake the crust – Bake the crust for 10 minutes. Remove the pan from the oven and allow to cool completely.
Make the peanut butter cheesecake filling – Turn the oven down to 325F. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Next, add in the peanut butter and mix until fully combined. Then, Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each egg. Finally, add the heavy cream and vanilla and mix until fully combined.
Bake the cheesecake – Gently pour the cheesecake filling into the crust. Bake the cheesecake bars for 30-40 minutes or until only the center is slightly jiggly. Then turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
Chill – Transfer cheesecake to the fridge to chill.
Make the chocolate ganache – Heat the heavy cream in a small saucepan over medium heat. When the heavy cream begins boiling remove from heat and add the chocolate. Allow to sit for five minutes. Then, slowly stir the chocolate until fully melted. Let the chocolate ganache cool slightly and then pour over the cheesecake. Spread evenly.
Chill again – Place the cheesecake back in the fridge for about an hour or until the ganache is set. Once chilled, cut the cheesecake into 16 equal sized bars and serve.
Tips on How To Avoid Cracks on a Cheesecake
- Similar to macarons, give your cheesecake pan a quick tap on your countertop to pop any air bubbles that may have formed.
- Avoid over mixing your cheesecake filling as that can create air bubbles and cause cracks when baking.
- No matter how tempting, do not open the oven door until the cheesecake has finished baking!
However, if you have cracks on your cheesecake, don’t worry! This peanut butter cheesecake is very forgiving if there are cracks. The chocolate ganache will cover up any cracks!
Storage and Freezing Tips
Storing leftovers: place leftover peanut butter cheesecake bars in an airtight container before storing in the fridge. Enjoy within the week.
Freezing leftovers: wrap individual bars tightly and store in an airtight container before freezing for up to a month.
Freezing a whole cheesecake: wrap the entire cheesecake tightly and store in an airtight container before freezing for up to three months.
Recipe Variations
- Oreo cookies can be substituted with graham crackers if you prefer.
- Chocolate chips can be substituted with white chocolate chips to make a white chocolate ganache.
- Make this even fancier by making my Easy Chocolate Covered Strawberry recipe and topping each bar with one! Do so by placing it onto the cheesecake before setting the ganache!
More Delicious Desserts
I hope you enjoy all the recipes I share with you, including this delicious Peanut Butter Chocolate Cheesecake Bar recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Chocolate Peanut Butter Cheesecake Bars
Ingredients
For the Crust:
- 25 pieces oreos, finely crushed
- 6 tablespoons butter, melted
For the Filling:
- 3 8 oz blocks cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 3 whole eggs, room temperature
- 1/3 cup heavy cream, room temperature
- 1 teaspoon vanilla extract
For the Topping:
- ⅓ cup heavy cream
- ⅔ cup chocolate chips
Instructions
For the Crust:
- Preheat oven to 350F. Line a 9×9 pan with foil or parchment paper. Leave an overhang on the sides for easy removal once cooled.
- In a small bowl combine the crushed oreos and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
- Firmly press the crumbs in the bottom of the pan.
- Bake the crust for 10 minutes. Remove the pan from the oven and allow to cool completely.
For the Filling:
- Turn the oven down to 325F.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
- Add the peanut butter and mix until fully combined.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
- Add the heavy cream and vanilla. Mix until fully combined.
- Gently pour the cheesecake filling into the crust.
- Bake the cheesecake bars for 30-40 minutes or until only the center is slightly jiggly. Then turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
- Transfer cheesecake to the fridge until chilled.
For the Topping:
- Heat the heavy cream in a small saucepan over medium heat.
- When the heavy cream begins boiling remove from heat and add the chocolate. Allow to sit for five minutes.
- Slowly stir the chocolate until fully melted.
- Let the chocolate ganache cool slightly and then pour over the cheesecake. Spread evenly.
- Place cheesecake back in the fridge for about an hour or until the ganache is set. 6. When cheesecake is fully chilled remove from the fridge and cut into 16 equal sized bars.
