Peanut Butter Cheesecake Bars
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 recipe with all of you. As always, all opinions are mine. *
I made these sweet and salty peanut butter cheesecake bars two days ago and guess how many are leftover? ZERO! lol. 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 bars, if I had added some chopped Reese’s peanut butter cups in the mixture.
Tips and techniques
- 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 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.
More Cheesecake Recipes
- No Bake Mocha Cheesecake
- No Bake Peach Cheesecake
- Pumpkin Cheesecake (With Gingersnap Crust)
- Mini Nutella Cheesecake (No Bake)
- New York Cheesecake (No Water Bath)
- Strawberry Cheesecake Cupcakes
Peanut Butter Cheesecake Bars
- 1 box Immaculate Baking Co. Double Chocolate Cookie Mix
No bake peanut butter cheesecake layer:
- 8 oz. Cream cheese
- 8 oz. Whipped cream
- ¾ cup Peanut butter, Creamy
- 2 cups Dark chocolate chips
- 1 cup Heavy cream
- 1 cup Caramel sauce, Salted
- 1 cup Peanuts, Roasted, Salted
- 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.
- 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 enjoy!
– 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.