Description
These Chocolate Peanut Butter Cheesecake Bars combine a rich chocolate cookie crust with a creamy peanut butter cheesecake layer, topped with a luscious chocolate ganache swirled with peanut butter. Perfect for a decadent dessert that’s both easy to make and irresistibly delicious.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup unsalted butter (melted)
For the cheesecake layer:
- 16 oz cream cheese (softened)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the chocolate topping:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons peanut butter (for swirling)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a bowl, mix the chocolate cookie crumbs with the melted unsalted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes then remove from the oven and let cool slightly.
- Make the cheesecake layer and bake: In a large mixing bowl, beat together the softened cream cheese and creamy peanut butter until smooth and creamy. Add granulated sugar, eggs, and vanilla extract, continuing to mix until the batter is fully combined and smooth. Pour this cheesecake mixture over the cooled chocolate cookie crust, spreading it evenly with a spatula. Bake for 30–35 minutes or until the center is just set. Once baked, allow the bars to cool at room temperature for 30 minutes before refrigerating for at least 2 hours to chill completely.
- Prepare the chocolate topping: Melt the semi-sweet chocolate chips together with the heavy cream in the microwave, heating in 20-second intervals and stirring in between until the mixture is smooth and glossy. Spread this chocolate ganache evenly over the chilled cheesecake layer. Drop spoonfuls of peanut butter on top and gently swirl using a knife or toothpick to create a marbled effect. Return the bars to the refrigerator and chill again until the chocolate topping is fully set.
- Serve: Once the topping has set, carefully lift the bars out of the pan using the parchment overhang. Slice into 16 squares and serve chilled for a rich and satisfying dessert.
Notes
- Bars can be made 1–2 days in advance and stored covered in the refrigerator.
- For added crunch, stir chopped peanuts into the crust or sprinkle on top before serving.
