Chocolate Peanut Butter Cheesecake Bars

These bars start with a chocolate cookie-style crust, pre-baked briefly before a rich peanut butter cheesecake filling goes on top and bakes until just set. A long chill in the fridge afterward — at least four hours, or overnight — is what gives the bars their clean, sliceable texture. Parchment paper overhang makes lifting the whole batch out of the pan simple once they're fully chilled.

A pre-baked chocolate cookie crust holds a dense peanut butter cheesecake layer, chilled overnight until it slices cleanly.

Why You'll Love This Recipe

• Fast: ready in about 315 minutes (30 min prep, 45 min cook)
• Simple: 12 everyday ingredients
• Feeds the family: 16 servings
• Light: about 450 calories per serving

Ingredients

• 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)
• 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
• 1 cup chocolate chips (optional)

Instructions

1. Heat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Mix the flour, sugar, cocoa powder, and salt together in a medium bowl.
3. Pour in the melted butter and stir until the mixture resembles wet sand.
4. Press this mixture evenly into the prepared pan.
5. Bake for 10 minutes, then set aside to cool while you prepare the filling.
6. Beat the softened cream cheese in a large bowl until smooth and fluffy.
7. Add the peanut butter and remaining sugar, beating until well combined.
8. Incorporate the eggs one at a time, mixing well after each addition.
9. Stir in the vanilla extract and heavy cream until you achieve a smooth, creamy consistency.
10. Pour the peanut butter cheesecake filling over the pre-baked chocolate crust, spreading it evenly.
11. If desired, sprinkle chocolate chips over the top or create swirls by melting some chips and drizzling them over the filling.
12. Bake for 35 to 40 minutes, until the edges are set but the center is still slightly jiggly.
13. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
14. Once chilled, lift the bars out of the pan using the parchment paper overhang.
15. Cut into 16 squares and serve.

Cooking Tips

• Beat the cream cheese until fully smooth before adding other ingredients to avoid lumps.
• Use the parchment paper overhang to lift the bars out cleanly for cutting.
• Let the bars chill for the full time recommended so they slice neatly instead of falling apart.

Substitutions

• Almond or cashew butter can replace peanut butter.
• A graham cracker crust can replace the chocolate cookie crust for a different base.
• Reduced-fat cream cheese can be used, though the filling will be slightly less rich.

Storage

• Refrigerate in an airtight container for up to 5 days.
• Freeze individual squares wrapped tightly for up to 2 months.

Serving Suggestions

• Serve chilled straight from the fridge for the cleanest slices.
• Drizzle with melted chocolate or peanut butter before serving.
• Pair with coffee for an afternoon treat.

Nutrition (per serving)

Nutrient	Amount
Calories	450 kcal

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