Choco Peanut Butter Cheesecake Bars
Indulge in the ultimate sweet treat with these decadent Choco Peanut Butter Cheesecake Bars! Featuring a buttery chocolate cookie crust, a luscious layer of creamy cheesecake swirled with rich peanut butter, and a drizzle of silky chocolate ganache, this dessert is a flavor lover’s dream. With just 20 minutes of prep time, these bars strike the perfect balance of creamy, chocolatey, and nutty goodness. Whether you're hosting a dinner party, celebrating a special occasion, or simply treating yourself, these no-fuss cheesecake bars are sure to impress. Serve them chilled for the perfect bite-sized dessert that’s as elegant as it is indulgent!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 20 cookies Chocolate sandwich cookies (e.g., Oreo)
- 5 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Peanut butter, creamy
- 0.5 cups Semisweet chocolate chips
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 325°F (160°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a food processor, pulse the chocolate sandwich cookies until they are fine crumbs. Transfer to a bowl and mix in the melted butter until the mixture resembles wet sand.
Press the cookie mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake the crust for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
In a small microwave-safe bowl, microwave the peanut butter for 15–20 seconds or until slightly softened. Drizzle the peanut butter over the cheesecake layer, then use a toothpick or skewer to swirl it gently into the batter.
Bake the cheesecake bars in the preheated oven for 35–40 minutes, or until the edges are set and the center is slightly jiggly.
While the bars are cooling, melt the chocolate chips and heavy cream together in the microwave in 15-second intervals, stirring after each, until smooth. Drizzle the chocolate ganache over the cooled cheesecake bars.
Refrigerate the bars for at least 4 hours or overnight to set completely.
Once set, lift the bars out of the pan using the parchment overhang. Slice into 16 squares and serve. Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 372.9 g | 478% | |
| Saturated Fat | 185.1 g | 925% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 438.7 g | 160% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 333.0 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 745 mg | 57% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
