Description

Delight in these rich and creamy Chocolate Peanut Butter Cheesecake Bars featuring a fudgy chocolate cookie crust topped with a luscious peanut butter cheesecake layer. Perfectly baked to have a slightly jiggly center and firm edges, these bars combine the irresistible flavors of chocolate and peanut butter in every bite. An optional sprinkle or swirl of chocolate chips adds extra indulgence to this easy-to-make dessert that’s ideal for gatherings or cozy nights in.

Ingredients

Chocolate Cookie Base

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup cocoa powder
1/4 tsp salt
1 cup unsalted butter (melted)

Peanut Butter Cheesecake Filling

24 oz cream cheese (softened)
1 cup creamy peanut butter
1/2 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/4 cup heavy cream

Optional Topping

1 cup chocolate chips (optional)

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Instructions

Making 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 removal later. In a medium bowl, mix together the flour, sugar, cocoa powder, and salt. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture evenly into the prepared pan and bake for 10 minutes. Once done, set aside to cool while you prepare the cheesecake filling.
Whipping Up the Peanut Butter Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the creamy peanut butter and sugar, beating until well combined. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and heavy cream until the mixture is smooth and creamy.
Assembling and Baking Your Cheesecake Bars: Pour the peanut butter cheesecake filling over the pre-baked chocolate crust, spreading it evenly. If desired, sprinkle chocolate chips over the top or melt some chips and drizzle them to create swirls on the surface. Bake for 35-40 minutes, or until the edges are set but the center remains slightly jiggly. Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Serving: Once chilled, lift the bars out of the pan using the parchment paper overhang, cut into 16 squares, and serve chilled for best texture and flavor.

Notes

For easier slicing, chill the bars overnight to allow the cheesecake to set fully.
You can substitute crunchy peanut butter if you prefer a bit of texture in the filling.
If you want a dairy-free version, consider using vegan cream cheese and butter alternatives.
To enhance the chocolate flavor, sprinkle a pinch of espresso powder into the crust mixture.
Store leftovers covered in the refrigerator for up to 5 days.