Peanut Butter Cheesecake Bars

Peanut Butter Cheesecake Bars
Peanut Butter Cheesecake Bars. Linda Larsen
  • Total: 60 mins
  • Prep: 25 mins
  • Cook: 35 mins
  • Yield: Serves 16-20
Nutritional Guidelines (per serving)
826 Calories
72g Fat
34g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 16-20
Amount per serving
Calories 826
% Daily Value*
Total Fat 72g 93%
Saturated Fat 30g 149%
Cholesterol 109mg 36%
Sodium 357mg 16%
Total Carbohydrate 34g 12%
Dietary Fiber 6g 22%
Protein 19g
Calcium 80mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Peanut Butter Cheesecake Bars is out of this world. A crunchy peanut butter cookie base is topped with peanut butter candies, then a peanut butter cheesecake, then a chocolate and peanut butter ganache. What more could you want? This is one of the best bar cookies ever.


  • 1 (16 ounce) package peanut butter sandwich cookies (Nutter Butter)
  • 10 tablespoons butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup peanut butter
  • 2 (16 ounce) bags miniature peanut butter cups
  • 1 (12 ounce) package semisweet chocolate chips
  • 1/2 cup peanut butter 
  • 1 cup salted roasted peanuts

Steps to Make It

  1. Gather the ingredients.
  2. Preheat oven to 350°F. Spray a 13" x 9" pan with nonstick baking spray containing flour.
  3. Crush the cookies and combine with 10 tablespoons melted butter. Press into bottom of pan. Bake for 5 minutes, then remove and set aside.
  4. In large bowl, beat cream cheese until fluffy. add eggs, sugar, and peanut butter and beat until smooth and blended.
  5. Unwrap the peanut butter cups and place, set closely together, on the crust. Pour cream cheese mixture over all. Push the cream cheese mixture, using the back of a spoon, so it goes in between the candies. Rap pan on the table once to remove air bubbles.
  6. Bake for 30-40 minutes until the cheesecake is light golden brown on top and set. Remove and set on a wire rack.
  7. In small microwave-safe bowl, combine chocolate chips and 1/2 cup peanut butter. Microwave on high for 1 minute; remove and stir. Continue microwaving for 30 second intervals, stirring after each interval, until the mixture is smooth. Pour over cheesecake and spread to cover. Top with peanuts.
  1. Let stand for 1 hour at room temperature, then refrigerate until cold. Cut into bars to serve. Store leftovers in the fridge.