CakeWhiz

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!

Peanut Butter Cheesecake Bars Recipe 2

These chocolate peanut butter cheesecake bars are made up of a five epic layers (Bottom to Top):

  1. Double chocolate cookie base
  2. No bake peanut butter cheesecake
  3. Creamy chocolate ganache
  4. Roasted salted peanuts
  5. 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.

Peanut Butter Cheesecake Bars Recipe 3

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.
Peanut Butter Cheesecake Bars Recipe 6

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.

Immaculate baking mixes

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Peanut Butter Cheesecake Bars

Prep Time: 10 mins
Cook Time: 30 mins
Chill time: 6 hrs
Total Time: 6 hrs 40 mins
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!
Yield: 12 Bars

Ingredients

Cookie base:

  • 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

Ganache:

  • 2 cups Dark chocolate chips
  • 1 cup Heavy cream

Toppings:

Instructions 

  • 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!

Notes

– Read all my tips above.
– 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.

Nutrition

Calories: 735kcal, Carbohydrates: 69g, Protein: 13g, Fat: 46g, Saturated Fat: 22g, Cholesterol: 62mg, Sodium: 287mg, Potassium: 488mg, Fiber: 4g, Sugar: 33g, Vitamin A: 690IU, Vitamin C: 0.2mg, Calcium: 171mg, Iron: 1.4mg
Course: Dessert
Cuisine: American
Calories: 735

2 comments on “Peanut Butter Cheesecake Bars”

  1. these sound delicious! like a snickers, but even better (and much better to bring to parties!).

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