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Peanut Butter Cheesecake Bars

Peanut Butter Cheesecake Bars – Delicious bars made with a graham cracker crust and cheesecake filling with peanut butter mixed right in. A fun spin on classic cheesecake!

Peanut Butter Cheesecake Bars

Cheesecake is one of the most popular desserts at my house. It can be anything from a classic cheesecake to cheesecake mousse to these peanut butter cheesecake bars, they will all disappear crazy fast. As a huge peanut butter fan, I wanted to make a spin on my cheesecake bars recipe that used peanut butter in the filling. They ended up tasting absolutely perfect! The creamy peanut butter cheesecake filling compliments the graham cracker crust wonderfully.

Common Questions About Making Peanut Butter Cheesecake Bars

What are peanut butter cheesecake bars?

Peanut butter cheesecake bars are a baked dessert made with a graham cracker crust and a homemade cheesecake filling with peanut butter mixed right in.

What should I do if my cheesecake filling is lumpy?

The best way to avoid a lumpy filling is to make sure that the cream cheese is softened to room temperature.  Otherwise, it can clump a bit.

What kind of peanut butter should I use?

I would suggest sticking to a peanut butter with a similar consistency to JIF creamy if you want the smoothest possible filling.

Can I freeze cheesecake bars?

Yes! Just make sure to defrost before eating.

What can I serve with these cheesecake bars?

I love serving peanut butter cheesecake bars with moose tracks ice cream or rocky road ice cream with a drizzle of chocolate sauce.

Can I make the crust chocolate?

Yes! You could just substitute the graham crackers in the recipe for chocolate graham crackers for a chocolate crust. Additionally, you could also add chocolate chips to the cheesecake filling for additional chocolate flavor.

What other cheesecake bars can I make?

There are so many great varieties of cheesecake bars! Some favorite are –

Ingredient Notes –

  • I’m using a classic graham cracker crust in this recipe – I make homemade graham cracker crumbs by pulsing whole graham crackers in the food processor until they are a fine crumb.
  • Butter helps hold the crust together.
  • Cinnamon pairs perfectly with peanut butter and adds just a hint of warmth and spice.
  • A pinch of salt helps balance out all of the sweetness in the crust.
  • Cream cheese is the base of our cheesecake layer. Make sure it’s fully softened so you don’t end up with lumps.
  • Granulated sugar adds sweetness to the cheesecake.
  • Heavy cream adds a bit of extra richness to the cheesecake but also makes it soft and creamy.
  • Peanut butter is the star of the show in this cheesecake. I’m using a classic creamy peanut butter.
  • Vanilla enhances the flavor of the peanut butter and the sweetness of the graham cracker.
  • Eggs make the cheesecake rich and delicious. The key is to make sure you don’t over mix the eggs so your cheesecake doesn’t crack.

Looking for more cheesecake recipes? Check these out!

Yield: 9 Bars

Peanut Butter Cheesecake Bars

Peanut Butter Cheesecake Bars

Peanut Butter Cheesecake Bars – Delicious bars made with a graham cracker crust and cheesecake filling with peanut butter mixed right in. A fun spin on classic cheesecake!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 1 stick (8 tablespoons) butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt

For the Cheesecake Layer

  • 24 ounces (3 bricks) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup heavy cream
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 large eggs

Instructions

For the Crust

  1. Preheat your oven to 350 degrees F and line an 8x8" pan with parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs, butter, cinnamon, and salt.
  3. Press the mixture into the bottom of the prepared pan and pack it into a smooth, even layer.
  4. Bake for 5 minutes, then set the pan aside to cool while you make the cheesecake layer.

For the Cheesecake

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and granulated sugar until light and fluffy - about 1 minute.
  2. Next, add the heavy cream, peanut butter, and vanilla. Mix to combine. Scrape down the sides of the bowl as needed.
  3. With the mixer on low speed, add the eggs one at a time.
  4. Once all of the eggs have been incorporated, scrape down the sides of the bowl and make sure the batter is smooth. Just be sure not to overmix once the eggs are added as it can lead to cracking.
  5. Pour the cheesecake layer over the graham cracker crust and then bake for 35-40 minutes, or until the edges are golden brown and center is just set.
  6. Remove the cheesecake from the oven and allow it to cool to room temperature.
  7. Then, transfer the cheesecake to the fridge and allow it to chill (overnight is preferred but at least 4 hours).
  8. To serve, remove the cheesecake from the pan and run a knife under hot water. Use the hot knife to slice the cheesecake into bars. If the cheesecake starts to stick to the knife, just run it under hot water again and wipe it clean with a towel. Repeat as needed.
  9. Store any leftover cheesecake bars in an airtight container in the fridge for up to three days. sure the batter is smooth. Just be sure not to overmix once the eggs are added as it can lead to cracking.

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