Peanut Butter Cheesecake Bars {4 Layers}
This easy peanut butter cheesecake bars recipe is perfect. These sweet and salty bars are covered in chocolate ganache, caramel sauce, peanuts! It’s like enjoying Snickers candy bars.
*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.*
These sweet and salty bars will disappear off your kitchen counter so fast! If your kids or the adults in your household like that nice combination of cocoa and peanut butter, then you better make a double batch! You may also want to try these Chocolate Peanut Butter Cookies and this insanely delicious Chocolate Peanut Butter Pie (No Bake).
Table of contents
How to make easy peanut butter cheesecake bars recipe from scratch?
- Prepare dough– According to the box instructions.
- Spread it– In a rectangular dish.
- Bake– And allow to cool down.
- Spread cheesecake mixture– On top of the cookie base.
- Cover– And chill.
- Make ganache– Spread on top of cheesecake layer.
- Drizzle caramel sauce-And top with peanuts.
- Chill– Until firm.
Cheesecake bar ingredients
- Cookie Base– Chocolate cookie mix of your choice.
- No Bake Peanut Butter Cheesecake Layer- Composed of cream cheese, whipped cream, creamy peanut butter.
- Ganache- Composed of dark chocolate chips and heavy cream.
- Toppings- Caramel sauce, salted and roasted peanuts.
Variations for homemade chocolate peanut butter cream cheese bars
Try another cookie base flavor from scratch- Such as Easy Peanut Butter Cookies, Salted Caramel Chocolate Chip Cookies, or Chocolate Chip Cookies Recipe.
Add Reeses pieces- This can easily be changed into delicious Reese’s peanut butter bars if you toss in some candy pieces.
Firmer bars- 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.
No bake peanut butter bars- Instead of using a baked cookie base layer, simply use a Graham Cracker Crust or Oreo Pie Crust.
Top with other nuts– Such as roughly chopped pecans, walnuts, cashews.
More topping options– Try crushed Oreos, candy bars, mini chocolate chips, sprinkles, melted Nutella or other nut butters.
Replace caramel sauce– With Homemade Dulce De Leche.
Tips and techniques
Don’t use low fat or fat free cream cheese or whipped cream– Because they don’t yield the same creamy results.
Make sure the cookie base has completely cooled down– Before spreading the cheesecake layer on top so that it doesn’t become a melted mess.
Chill overnight or at least 8 hours before serving- Because this ensures everything will stay nicely put together and cut easily through with a firm texture.
Cut slices closer to the point when you are ready to serve– Because 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.
Line rectangular dish with parchment paper- Because this prevents sticking and makes for easier cleanup afterwards.
How to slice bars easily and evenly? Make sure the dessert is chilled and firm. Use a sharp knife and clean knife with paper towels after every cut. Don’t use a serrated knife as it leaves weird markings on the slices. Use a ruler to make small markings so you can cut even pieces.
Storage
Fridge- Store all leftovers in a sealed container for up to 3 days.
Freezer- Store in an airtight, freezer-safe container for up to 1 month without the caramel and peanut toppings. Then thaw in fridge overnight, add toppings and enjoy.
By the way, I used Immaculate’s cookie mix for the base. My verdict: 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 Coffee Cheesecake (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
Ingredients
Cookie base
- 1 box Chocolate Cookie Mix, Or any other chocolate cookie mix for your choice
No bake peanut butter cheesecake layer
- 8 oz. Cream cheese
- 8 oz. Cool Whip
- ¾ cup Peanut butter, Creamy
Ganache
- 2 cups Semisweet chocolate chips, Or dark
- 1 cup Heavy cream
Toppings
- 1 cup Caramel sauce, Salted
- 1 cup Peanuts, Roasted, Salted
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.
- Refrigerate any leftovers and try to finish off everything within 3 days.
these sound delicious! like a snickers, but even better (and much better to bring to parties!).
I didn’t even think of that but yes, these would be so much easier to enjoy at parties!