If you’ve ever wondered what happens when silky cheesecake, decadent peanut butter, and a rich chocolate cookie crust come together in pure dessert harmony, these Peanut Butter Cheesecake Bars are the answer. Each bite offers a creamy, tangy, and nutty explosion that’s impossible to resist, all stacked on a crunchy Oreo base and crowned with a thick chocolate ganache. This bar cookie is an instant crowd-pleaser and the ultimate treat for anyone craving the best of all dessert worlds!

Peanut Butter Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for these Peanut Butter Cheesecake Bars couldn’t be simpler! Each component, from the humble Oreo to creamy peanut butter, plays a key role in creating the layers of flavor and texture that make these bars unforgettable. Don’t skimp on quality; the better your ingredients, the more spectacular your dessert will taste!

Oreo cookies (34, wafers and filling): These form the dark, chocolatey crust that is both crunchy and perfectly sweet.
Unsalted butter (1/2 cup, melted): Butter binds the crust and brings a lovely richness to the base.
Cream cheese (24 oz, brick-style, softened): The backbone of the cheesecake filling, providing tang and luxuriously smooth texture.
Granulated sugar (1 cup): Sweetens the cheesecake layer just enough to balance the saltiness of peanut butter.
Creamy peanut butter (1 and 1/4 cup, not natural or whipped): For maximum creaminess and unmistakable peanut flavor.
Vanilla extract (1 teaspoon): Enhances both the peanut butter and the cheesecake flavors, making each bite more fragrant.
Sour cream (3/4 cup, room temperature): Adds a tangy note and helps keep the filling light.
Large eggs (3, room temperature): Eggs bind the cheesecake layer and lend it structure.
Dark chocolate (8 oz, 50% or semi-sweet): To make a glossy, fudgy ganache topping you’ll want to eat straight off the spoon.
Whipping cream (1/2 cup, 33-35% MF): Ensures the ganache is smooth and luscious.

How to Make Peanut Butter Cheesecake Bars

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 325F (160C). Lightly spray a 9×13 inch glass or ceramic pan with cooking spray. This little step will make removing the bars later a complete breeze and ensure your crust doesn’t stick.

Step 2: Make the Oreo Cookie Crust

Toss all 34 Oreos (filling and wafers!) into a food processor and blitz until you have fine crumbs. No food processor? Pop them in a sturdy freezer bag and crush with a rolling pin—great stress relief! Blend in the melted butter until every crumb is coated. Then press the mixture firmly into your prepared pan, making sure it’s even. Bake for just 10 minutes to set it, and then take it out, keeping the oven on.

Step 3: Mix the Peanut Butter Cheesecake Filling

In a big bowl, beat cream cheese and sugar together until beautifully smooth and fluffy—scrape those sides! Next, add peanut butter and vanilla, mixing until just combined and there’s not a lump to be found. Fold in the sour cream for that signature tang, then whisk the eggs in a separate bowl and beat them in gently on low speed. Don’t be tempted to over-mix; keep things delicate for the creamiest results.

Step 4: Bake the Cheesecake Bars

Pour your glorious peanut butter cheesecake mixture over the cooled crust, smoothing the top with a spatula. Slide it into the oven and bake for 35-40 minutes. You’re looking for a set top with just a slight wobble in the center—think of a gentle jiggle, not a liquid shake. If you see cracks forming, it’s ready! Now, turn the oven off and open the door just a crack, letting the bars cool in the oven for 30 minutes—this helps prevent cracks.

Step 5: Chill Thoroughly

Take the pan out and let your Peanut Butter Cheesecake Bars cool completely to room temperature. Cover and chill in the fridge for at least 6 hours (overnight is even better!). This step sets the cheesecake and makes slicing so much easier.

Step 6: Make and Top with Chocolate Ganache

Finely chop your chocolate and place it in a heatproof bowl. Heat the cream until it’s just about to boil, then pour it over the chocolate. Let it sit for a couple of minutes, then whisk until glossy and smooth. If there are any stubborn bits, microwave gently and stir again. Pour the ganache over the chilled cheesecake, smoothing it to all corners. Chill again until set, then slice with a sharp, clean knife for perfect bars.

How to Serve Peanut Butter Cheesecake Bars

Garnishes

The final touches can elevate these bars from delicious to absolutely show-stopping! A light dusting of crushed peanuts, a sprinkle of flaky sea salt, or even a drizzle of more melted chocolate makes these bars look as fabulous as they taste. Fresh berries are also beautiful for a pop of color and bright flavor.

Side Dishes

As rich as Peanut Butter Cheesecake Bars are, they don’t need much alongside them! Pair with a scoop of vanilla ice cream, a glass of cold milk, or some fresh-cut fruit like strawberries or bananas to balance the sweetness. For a grown-up touch, coffee or espresso is a stellar match for the chocolate and peanut butter combo.

Creative Ways to Present

Think outside the pan! Cut your bars into bite-sized cubes and serve as part of a dessert board, or layer them in jars with whipped cream for cheesecake parfaits. For parties, press lollipop sticks in before chilling and serve as cheesecake pops—guaranteed to be the first thing gone at the dessert table.

Make Ahead and Storage

Storing Leftovers

Leftover Peanut Butter Cheesecake Bars store wonderfully in the fridge. Place them in an airtight container with parchment between layers, and they’ll stay fresh for up to 5 days. The flavors often intensify after the first chill, making the bars even better the next day.

Freezing

If you want to get ahead, these bars are freezer-friendly! Once fully chilled and set, slice them into bars, wrap tightly in plastic wrap, and pop into a freezer-safe container. They’ll keep beautifully for up to 2 months. Just thaw overnight in the fridge before serving for the best texture.

Reheating

No actual reheating required here, but if bars are coming from the freezer, let them thaw in the fridge overnight. If you like your cheesecake ever-so-slightly warm, you can sit them at room temperature for 10-15 minutes before eating; the ganache will soften and become extra luscious.

FAQs

Can I use natural or crunchy peanut butter in this recipe?

Stick with classic creamy peanut butter for this recipe. Natural or crunchy varieties can change the texture of the cheesecake filling and might cause it to separate or taste oily. The smooth, shelf-stable kind gives the best results every time.

What if I don’t have a food processor for the crust?

Not to worry! You can crush the Oreos in a zip-top bag with a heavy rolling pin or even use a sturdy glass. Aim for fine, even crumbs so your crust binds well and stays crispy.

Can I make Peanut Butter Cheesecake Bars gluten-free?

Absolutely! Just swap regular Oreos for a gluten-free chocolate sandwich cookie and double-check your other ingredients for any hidden gluten. The end result will be just as scrumptious and safe for those avoiding gluten.

Is it possible to make these bars ahead of time?

These bars are actually *better* when made in advance. Chill the assembled bars, ganache and all, the night before so the flavors meld and slicing is a snap. This makes Peanut Butter Cheesecake Bars perfect for parties where you want to prep ahead!

My cheesecake cracked! What went wrong?

Cracks in cheesecake can happen if it’s overbaked or cooled too quickly. Following the cooling steps above (cooling in the off oven, then at room temp) is your best defense. But not to worry—a thick layer of ganache covers any cracks beautifully and no one will ever know.

Final Thoughts

Whether you’re baking for a special occasion or just a Thursday night craving, these Peanut Butter Cheesecake Bars are going to steal the show. They’re easier than they look, endlessly decadent, and sure to spark smiles at every table—so give them a try and let yourself fall in love with every creamy, peanut buttery bite!