Description
Decadent and creamy Chocolate Peanut Butter Cheesecake Bars with a rich chocolate cookie crust, luscious peanut butter cheesecake filling, and a smooth chocolate ganache topping. Perfect as an easy-to-make dessert for any occasion.
Ingredients
Scale
Crust
- 1½ cups chocolate cookie crumbs (such as Oreo, without filling)
- ¼ cup melted unsalted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- pinch of salt
Chocolate Ganache
- ½ cup semi-sweet chocolate chips
- 2 tbsp heavy cream
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. In a bowl, mix the chocolate cookie crumbs and melted butter until fully combined. Press the mixture evenly into the bottom of the pan to form the crust. Bake for 8 minutes, then set aside to cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the sugar, peanut butter, vanilla extract, and a pinch of salt, mixing until well combined. Add the eggs one at a time, mixing just until incorporated. Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake the bars: Bake for 30–35 minutes, or until the center is set and only slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or until firm.
- Prepare the ganache: In a microwave-safe bowl, melt the chocolate chips with the heavy cream in 20-second intervals, stirring until smooth. Pour the ganache over the chilled bars and spread evenly. Return to the fridge for 20 minutes to set the topping.
- Serve: Lift the bars out using the parchment overhang, slice into 16 bars, and serve chilled.
Notes
- For a crunchy texture, sprinkle crushed peanuts on top of the ganache before chilling.
- These bars can be made a day ahead and stored in the fridge for up to 5 days.