Peanut Butter Cup Cheesecake Bars are my kind of dessert when I want something rich and chocolatey but still easy to slice and serve. They’ve got that familiar peanut butter cup flavor, but in a creamy cheesecake bar form that feels a little more special.
What makes this version stand out for me is the mix of a crisp cookie crust, a thick peanut butter cheesecake layer, and a simple chocolate peanut butter topping. The peanut butter cups in the filling make the bars feel more like a candy-and-cheesecake combo than a plain cheesecake.
I like making these for holidays, potlucks, and weekend desserts because they’re make-ahead friendly and travel well. They’re also great when you want a dessert that looks finished with almost no decorating effort.
Why You’ll Love This Recipe
Easy to slice: Bars are simpler than a round cheesecake, and you still get that thick, creamy center.
Chocolate + peanut butter: It’s the classic combo, and it comes through in every layer from the crust to the topping.
Make-ahead friendly: I like that you can chill them for hours (or overnight) and they’re actually better once fully set.
Great for sharing: A 9×13 pan goes a long way, and the portions are easy to cut for parties and platters.
That candy-studded filling: Chopped peanut butter cups in the cheesecake make the texture more interesting and a little more fun than plain cheesecake.
Ingredients You’ll Need
Chocolate Cookie Crust
- Chocolate sandwich cookie crumbs: I like using Oreo-style crumbs here because they make a dark, sturdy crust. You can scrape the cream out if you want, but I usually don’t bother.
- Unsalted butter: Melted butter is what turns crumbs into a crust that actually holds together when you slice.
- Granulated sugar: Optional, but I add it if my cookie crumbs aren’t very sweet or I want the crust a little more “dessert bar” than “cookie base.”
Peanut Butter Cheesecake Filling
- Cream cheese: Use full-fat block cream cheese for this. The tub kind can make the filling a little looser than you want.
- Granulated sugar: Regular white sugar keeps the filling classic and lets the peanut butter cups shine.
- Creamy peanut butter: I stick with the regular creamy kind (like Jif/Skippy style). Natural peanut butter can separate and change the texture.
- Sour cream: This makes the filling creamier and a little softer on the tongue. Let it come to room temp so it blends in smoothly.
- Vanilla extract: Don’t skip it. It makes the cheesecake taste more like cheesecake and less like just sweet cheese.
- Eggs: Room temperature eggs mix in more evenly, and that helps keep the batter smooth.
- Fine salt: Just enough to keep the filling from tasting flat, especially with all the chocolate and peanut butter.
- Peanut butter cups: Chop them into bite-size pieces so you get little pockets throughout without making the bars hard to slice.
Chocolate Peanut Butter Topping
- Semi-sweet chocolate chips: Semi-sweet is my go-to here so the topping doesn’t get too sweet.
- Creamy peanut butter: A little peanut butter stirred into the melted chocolate makes it softer and easier to spread.
- Peanut butter cups: I like a rough chop for the top so you get a mix of small bits and bigger pieces.
Recipe Instructions
- Preheat the oven: Heat the oven to 325°F. Line a 9×13-inch pan with parchment paper, leaving an overhang so you can lift the bars out later.
- Make the crust: Mix the cookie crumbs with melted butter and the sugar (if using) until evenly moistened, then press firmly into the bottom of the pan.
- Bake the crust: Bake for 8 to 10 minutes, until the crust looks set. Let it cool for about 10 minutes.
- Beat the cream cheese: Beat the softened cream cheese and sugar until smooth and creamy, scraping down the bowl as needed.
- Add the peanut butter: Mix in the peanut butter, then add the sour cream, vanilla, and salt and mix until combined.
- Add the eggs: Add the eggs one at a time, mixing on low just until combined after each one.
- Fold in the candy: Fold in the chopped peanut butter cups.
- Bake: Pour the filling over the crust and smooth the top. Bake for 28 to 32 minutes, until the edges are set and the center still has a slight jiggle.
- Cool and chill: Cool at room temperature for 1 hour, then refrigerate until fully chilled, at least 4 hours.
- Melt the chocolate: Melt the chocolate chips until smooth, then stir in the peanut butter.
- Top the bars: Spread or drizzle the chocolate mixture over the chilled bars, then sprinkle with chopped peanut butter cups.
- Chill and slice: Chill for about 20 minutes to set the topping. Lift out using the parchment, then slice with a warm, dry knife.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use block cream cheese. It really does make a difference here. The filling sets up thicker and slices cleaner.
Let the dairy come to room temp. If the cream cheese is still cool, you’ll fight lumps the whole time. Room temp cream cheese and sour cream blend fast and smooth.
Mix on low after the eggs go in. Overmixing at that point can make the bars puff a bit and crack, and it can turn the texture a little dense.
Don’t bake until the center is firm. You want set edges and a slight jiggle in the middle. It finishes setting as it cools and chills.
Warm the knife for clean cuts. I run a knife under hot water, wipe it dry, then slice. Repeat as needed and the bars look much neater.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Cold milk: A cold glass of milk is classic with these, especially since the bars are rich. It’s my default if I’m serving them as an afternoon treat.
- Coffee or espresso: These are really good with coffee. I usually go with something plain like drip coffee or an Americano.
- Whipped cream: A small dollop on the side is nice if you’re plating these for dessert. I like it best with a pinch of salt on top of the whipped cream.
- Fresh berries: Strawberries or raspberries are nice alongside the bars. It’s a simple way to add something fresh to the plate.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge up to 5 days. These bars are best kept chilled, and they slice cleanest straight from the fridge.
You can make this recipe ahead the day before you need it. I actually prefer them after a full night in the refrigerator because the filling sets up nicely.
If you want them to last longer, freeze individual portions or freeze the whole slab well wrapped for up to 2 months. Thaw in the fridge overnight before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use chocolate graham cracker crumbs instead of Oreo crumbs?
Yes. Chocolate graham cracker crumbs work well and make a slightly lighter, less sweet crust. Just use them the same way you would cookie crumbs.
How do I know when the cheesecake bars are done baking?
The edges should look set and slightly puffed, but the center should still jiggle a little when you gently shake the pan. If the center looks fully firm in the oven, they’re usually overbaked.
Why did my cheesecake bars crack?
Cracks usually come from mixing too much after adding the eggs or baking too long. Mixing on low just until combined and pulling the bars when the center still jiggles helps a lot.
Can I freeze Peanut Butter Cup Cheesecake Bars?
Yes, these freeze well. I like to slice them first, then freeze pieces so you can grab what you need and thaw in the fridge overnight.
Can I use crunchy peanut butter?
You can, but the filling won’t be quite as smooth and creamy, and the texture can feel a little busy with the chopped peanut butter cups already in there. I usually stick with creamy peanut butter for this one.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Peanut Butter Cup Cheesecake Bars
INGREDIENTS
Chocolate Cookie Crust
- 2 cups chocolate sandwich cookie crumbs
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional.
Peanut Butter Cheesecake Filling
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 cup sour cream room temperature
- 2 tsp vanilla extract
- 3 large eggs room temperature
- 1/4 tsp fine salt
- 1 1/2 cups chopped peanut butter cups.
Chocolate Peanut Butter Topping
- 1 cup semi sweet chocolate chips
- 2 tbsp creamy peanut butter
- 1/2 cup chopped peanut butter cups for garnish.
INSTRUCTIONS
Prep and Crust
- Heat oven to 325 F and line a 9x13 inch pan with parchment leaving overhang
- mix cookie crumbs with melted butter and sugar until evenly moistened then press firmly into the pan
- bake crust until set 8 to 10 minutes then cool 10 minutes.
Filling and Bake
- Beat cream cheese and sugar until smooth then mix in peanut butter
- sour cream
- vanilla and salt
- add eggs one at a time mixing on low just until combined
- fold in chopped peanut butter cups
- pour filling over crust and smooth the top
- bake until edges are set and the center still slightly jiggles 28 to 32 minutes
- cool at room temperature 1 hour then refrigerate until fully chilled at least 4 hours.
Topping and Slice
- Melt chocolate chips until smooth then stir in peanut butter
- spread or drizzle over chilled bars and top with chopped peanut butter cups
- chill 20 minutes to set then lift out and slice with a warm dry knife.
