This easy peanut butter cheesecake bars recipe is perfect. These sweet and salty bars are rich and covered in chocolate ganache, caramel sauce and peanuts!
*Thank you Immaculate Baking Co. for sponsoring today’s post so that I can share this peanut butter cheesecake bars recipe with all of you.*
I made these sweet and salty peanut butter cheesecake bars two days ago and guess how many are leftover?
Yup, they DISAPPEARED so fast, which means I am serving these on Thanksgiving.
The little ones in our family aren’t too fond of pumpkin but they sure LOVE peanut butter and chocolate.
I bet they are going to go CRAZY for these peanut butter bars! 😀
These chocolate peanut butter cheesecake bars are made up of a FIVE epic layers (Bottom to Top):
- Double chocolate cookie base
- No bake peanut butter cheesecake
- Creamy chocolate ganache
- Roasted salted peanuts
- Salted caramel sauce
Also, I just realized that I could have made Reese’s peanut butter cup cheesecake bars, if I had added some chopped Reese’s peanut butter cups in the cheesecake mixture.
Oh man…I am totally doing that next time! heheh.
Here are some tips for making PERFECT peanut butter cheesecake bars:
- When making the peanut butter cheesecake layer, don’t use low fat or fat free cream cheese and whipped cream. They don’t yield the same creamy results.
- Make sure the cookie base has completely cooled down before spreading the cheesecake layer on top.
- I wanted these bars to be VERY ooey gooey. So, I used a 1:1 chocolate and heavy cream ratio. If you want a firmer, more stable ganache layer (which I recommend), use 2:1 chocolate and heavy cream ratio.
- Once everything is assembled and layered, chill overnight or at least 8 hours.
- Also, it’s best to cut slices closer to the point when you are ready to serve. This prevents the ganache from melting and making a mess. I have noticed that if you let the dish sit on the countertop at room temperature for 10 minutes, it’s easier to get perfect square slices.
- Store all leftovers in the fridge since ganache will melt.
- Eat all leftovers within 3 days.
You can use a classic graham cracker cookie crust in this recipe, which would result in no bake peanut butter cheesecake bars.
But, I really wanted to try this Double Chocolate Cookie Mix by Immaculate Baking Company.
It’s gluten free with NO bleached flour artificial preservatives or flavors.
I haven’t tried any gluten free mixes before.
So, I was very CURIOUS!
MY VERDICT: These cookies are actually pretty good. I couldn’t even tell they were gluten free because the texture was great and the flavor was amazing and so choco-licious.
By the way, if you are fond of cheesecakes, you should check out some of these other cheesecake recipes too…
- 1 box Immaculate Baking Co. Double Chocolate Cookie Mix
- 8 oz. cream cheese
- 8 oz. store bought whipped cream
- ¾ cup creamy peanut butter
- 2 cups dark chocolate chips
- 1 cup heavy cream
- 1 cup salted caramel sauce
- 1 cup roasted salted peanuts
- Prepare the cookie dough, according to the box instructions. Spread it in an oven-safe rectangular dish (Dimensions:12x8x2) lined with parchment paper. Bake and then allow the cookie base to cool down.
- Prepare the peanut butter cheesecake mixture: In a mixing bowl, whip cream cheese until light and fluffy. Then, add peanut butter and mix until well-blended and finally add whipped cream and mix until you have a smooth and creamy mixture.
- Spread this mixture mixture evenly on top of the cookie base. Cover with plastic wrap and refrigerate for about 40 minutes.
- Meanwhile, prepare chocolate ganache: Heat chocolate chips and heavy cream in a saucepan over low heat until there are no lumps and everything has melted. Allow this mixture to cool down so it's not scorching hot.
- Spread ganache over the peanut butter cheesecake layer and gently spread it with a spatula.
- Toss some peanuts and drizzle 2 tablespoons of salted caramel sauce.
- Chill overnight or at least 6-8 hours.
- Prior to serving, drizzle remaining caramel sauce over each slice.
- And you are done!
- In the pictures that you are seeing, I have used a 1:1 chocolate and heavy cream ratio for my chocolate ganache since I wanted these bars to be very ooey gooey. However, I recommend using a 2:1 chocolate and heavy cream ratio since that's more stable and firm too.
- It's best to cut slices closer to the point when you are ready to serve. This prevents the ganache from melting and making a mess.
- Refrigerate any leftovers and try to finish off everything within 3 days.
Well, that’s all for today.
Until next time, tata my lovelies!
Thank you Immaculate Baking Company for sponsoring this post. As always, all opinions are 100% mine.