Peanut Butter Crunch Cheesecake Squares
Indulge in the ultimate dessert experience with these irresistible Peanut Butter Crunch Cheesecake Squares, a delightful fusion of creamy, crunchy, and chocolatey goodness. This easy-to-make recipe features a buttery graham cracker crust layered with tangy peanut butter cheesecake and topped with a decadent chocolate-peanut butter crunch made with crispy rice cereal. Perfectly portioned into squares, these treats are ideal for parties, potlucks, or satisfying your sweet tooth at home. With just 25 minutes of prep time, these no-fuss cheesecake squares combine simple ingredients into a gourmet-style dessert that will leave everyone asking for more. Expertly balanced in texture and flavor, they’re the ultimate indulgence for lovers of peanut butter, cheesecake, and chocolate crunch.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cups Granulated sugar
- 1.5 teaspoons Vanilla extract
- 0.75 cups Creamy peanut butter
- 2 large Eggs
- 1 cup Semi-sweet chocolate chips
- 0.5 cups Crunchy peanut butter
- 1.5 cups Rice cereal (e.g., Rice Krispies)
Instructions
Preheat your oven to 325°F (160°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared baking pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Mix in the vanilla extract and creamy peanut butter, beating until fully combined. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing.
Pour the cheesecake filling over the prepared crust, smoothing out the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center has a slight jiggle.
Remove from the oven and let cool to room temperature. Then transfer the pan to the refrigerator to chill for at least 4 hours, or overnight.
To make the chocolate-peanut butter crunch topping, melt the semi-sweet chocolate chips and crunchy peanut butter together in a microwave-safe bowl in 30-second intervals, stirring after each until smooth.
Stir the rice cereal into the melted chocolate and peanut butter mixture until fully coated.
Spread the chocolate-peanut butter crunch topping evenly over the chilled cheesecake layer. Return the pan to the refrigerator for 1 hour, or until the topping is set.
Using the parchment overhang, lift the cheesecake out of the pan and transfer to a cutting board. Slice into 12 squares and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 29.4 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 240 mg | 5% | |
*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.
