If you’re a fan of chocolate and peanut butter (and let’s be honest—who isn’t?), these Chocolate Peanut Butter Cheesecake Bars are about to become your new obsession. They combine three layers of absolute indulgence: a buttery chocolate cookie crust, a creamy peanut butter cheesecake filling, and a rich chocolate ganache topping.

Every bite delivers a perfect balance of sweet, salty, creamy, and chocolatey bliss. The flavor combination of chocolate and peanut butter is classic — reminiscent of your favorite candy, but elevated into a sophisticated, bakery-worthy dessert bar.

Why I Love This Recipe

I love this recipe because it embodies pure dessert harmony. The peanut butter cheesecake layer is luxuriously smooth and slightly salty, cutting through the sweetness of the chocolate crust and ganache.

The layers complement each other perfectly, creating a balance that keeps you coming back for “just one more bite.”

Why It’s a Must-Try Dish

This dessert is a must-try because it combines two of the most beloved flavors in the dessert world — chocolate and peanut butter — into a creamy, decadent treat.

The cheesecake filling is smooth and light but packed with rich peanut butter flavor. The chocolate ganache on top adds a glossy, velvety finish that feels like it came straight from a pastry shop.

Recipe Details

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Chilling Time: 3 hours

Total Time: 4 hours

Servings: 12 bars

Calories: ~410 kcal per bar

Course: Dessert

Cuisine: American

Ingredients

For the Chocolate Crust:

• 1½ cups chocolate cookie crumbs (like Oreos, finely crushed)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• ¾ cup creamy peanut butter
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons sour cream

For the Chocolate Ganache Topping:

• 1 cup semisweet chocolate chips (or dark chocolate chunks)
• ½ cup heavy cream
• 1 tablespoon butter (optional, for shine)

Optional Garnish:

• Crushed peanuts
• Mini peanut butter cups (chopped)
• Chocolate drizzle or sea salt

Step-by-Step Preparation Method

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
2. In a bowl, combine chocolate cookie crumbs, sugar, and melted butter.
3. Mix until the crumbs are evenly coated and resemble wet sand.
4. Press firmly into the bottom of the prepared pan to form a compact crust.
5. Bake for 8–10 minutes, then remove from the oven and let cool while preparing the filling.

Step 2: Make the Peanut Butter Cheesecake Filling

1. In a large bowl, beat cream cheese, peanut butter, granulated sugar, and brown sugar together until smooth and creamy (about 2–3 minutes).
2. Add eggs, one at a time, beating on low speed just until combined.
3. Mix in vanilla extract and sour cream until the mixture is silky and uniform.
4. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

1. Bake in the preheated oven for 30–35 minutes, or until the edges are set but the center still has a slight jiggle.
2. Remove from the oven and let it cool to room temperature (about 1 hour).
3. Refrigerate for at least 3 hours or overnight to fully chill and set.

Step 4: Prepare the Chocolate Ganache

1. In a small saucepan, heat heavy cream over medium-low heat until it just begins to simmer (don’t boil).
2. Pour the hot cream over chocolate chips in a heatproof bowl.
3. Let it sit for 2 minutes, then whisk until smooth and glossy. Stir in butter for added shine if desired.
4. Allow the ganache to cool for 5–10 minutes before pouring over the chilled cheesecake layer.
5. Spread evenly and smooth the top.

Step 5: Chill and Slice

1. Return the pan to the refrigerator and chill for another 30–60 minutes, until the ganache is set.
2. Use the parchment paper overhang to lift the bars from the pan.
3. Slice into 12 even bars using a sharp knife (wipe the blade between cuts for clean edges).

How to Serve

Serve the Chocolate Peanut Butter Cheesecake Bars chilled for the best texture and flavor.

They’re delicious as-is, but you can also:

• Top with crushed peanuts or mini peanut butter cups for extra crunch.
• Add a drizzle of melted chocolate or peanut butter for an indulgent presentation.
• Pair with a glass of milk, coffee, or espresso for a perfect treat.

Recipe Tips

• Room Temperature Ingredients: Ensure cream cheese and eggs are softened before mixing to prevent lumps.
• Don’t Overbake: The center should still have a slight jiggle when you remove it — it will firm up as it cools.
• Clean Cuts: Chill thoroughly before slicing and wipe your knife between each cut.
• Smooth Ganache: Don’t overheat the cream — it should be hot but not boiling to keep the chocolate silky.
• Crust Options: You can use graham crackers, chocolate wafers, or even peanut butter cookies as the base.

Variations

1. Nutty Crunch Version: Add crushed peanuts or chopped pretzels to the crust for extra crunch and texture.
2. Oreo Cheesecake Bars: Use crushed Oreos for the crust and fold in chopped Oreos into the peanut butter filling.
3. Dark Chocolate Twist: Use dark chocolate ganache for a more intense cocoa flavor.
4. Swirled Version: Before baking, swirl melted chocolate into the cheesecake layer for a marbled look.
5. No-Bake Version: Skip the baking step by using a no-bake cheesecake filling (with whipped cream and gelatin).

Freezing and Storage

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap each bar tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
• Thawing: Thaw overnight in the refrigerator before serving.
• Avoid Freezing Ganache Separately: Freeze the whole bar once assembled; ganache maintains its texture well.

Special Equipment Needed

• 8×8-inch baking pan
• Electric mixer or stand mixer
• Mixing bowls
• Parchment paper
• Heatproof bowl (for ganache)
• Saucepan

Frequently Asked Questions (FAQ)

Q1: Can I use natural peanut butter?
It’s best to use creamy commercial peanut butter (like Jif or Skippy) for a smooth texture. Natural peanut butter can separate and affect consistency.

Q2: Can I make this recipe ahead of time?
Yes! These bars are even better the next day after chilling overnight. Perfect for prep-ahead desserts.

Q3: Can I use white chocolate instead of dark?
Yes, but the bars will be much sweeter. You can also do a mix of both for balance.

Q4: How do I make the ganache thicker?
Use a bit less cream or let it cool longer before spreading to achieve a firmer consistency.

Q5: Can I double this recipe?
Absolutely. Use a 9×13-inch pan and bake for 40–45 minutes.

Conclusion

These Chocolate Peanut Butter Cheesecake Bars are a dream come true for dessert lovers — creamy, rich, and packed with the irresistible duo of chocolate and peanut butter. They offer the perfect combination of textures: a buttery crust, a velvety cheesecake center, and a glossy ganache topping that’s pure indulgence.

Whether you’re hosting a party, celebrating a special occasion, or just treating yourself, this dessert delivers big on flavor and elegance. Easy to make, easier to love, and impossible to forget — these bars are the ultimate sweet reward.