These peanut butter cheesecake bars are super creamy baked cheesecake bars with Reese’s peanut butter cups in the batter! It has an Oreo crust and chocolate ganache on top.

One slice of peanut butter cheesecake bar on a plate.

The best part about peanut butter cheesecake bars (besides a chocolate peanut butter combo) is that there is no water bath! This makes them so many easier to bake. I ended up adding extra cream to the cheesecake batter to combat the thick peanut butter so it has the creamiest texture. There is also peanut butter cups in the inside and on top!

Stack of two cheesecake bars.

Tips for making the cheesecake bars

Here are my tips, so yours turns out like this recipe!

  • Tip 1: The Oreo crust only goes on the bottom of the pan. Don’t put in on the sides of the pan, it isn’t needed.
  • Tip 2: Make sure your dairy is room temperature before baking. This helps prevent clumps and makes mixing easier.
  • Tip 3: Since this cheesecake has peanut butter cups on the inside, it might crack after baking. This is okay because it is being topped with chocolate ganache. No one will know!
  • Tip 4: I used two bags of the Reese’s mini unwrapped peanut butter cups.
Cheesecake batter in a bowl.
After mixing in the eggs, fold in the chopped peanut butter cups.
Cheesecake batter in the pan.
Add the cheesecake batter to the top of the prebaked crust.

Decorating

Top view of decorated cheesecake.
Top the cheesecake bars with chocolate ganache, freeze for 12 minutes, before cutting and topping with more peanut butter cups.
Side view of peanut butter cheesecake bars.

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For more peanut butter recipes, try my peanut butter cheesecake and butterfinger pie.

Close up of a stack of 2 cheesecake bars.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

One slice of peanut butter cheesecake bar on a plate.
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Peanut Butter Cheesecake Bars

Stephanie Rutherford
These peanut butter cheesecake bars are full of peanut butter cups! This has an Oreo crust, baked peanut butter cheesecake with Reese's peanut butter cups, and chocolate ganache on top.
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Prep Time: 35 minutes
Cook Time: 35 minutes
Chilling Time: 6 hours
Total Time: 7 hours 10 minutes
Servings: 16 slices

Ingredients
 
 

Oreo Crust

  • 2 1/2 cups Oreo crumbs, 26 whole Oreos
  • 5 TBSP Unsalted butter, melted

Peanut Butter Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1 cup Peanut butter, creamy Jif or Skippy
  • 1/2 cup Sour cream, room temperature or greek style yogurt
  • 1/2 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 1 1/2 cup Peanut butter cups, chopped

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy cream
  • Peanut butter cups, for decoration

Instructions
 

Oreo Crust

  • Preheat the oven to 325℉., Spray a 9X9 inch square baking pan with baking nonstick spray. Line the bottom and 4 sides of the pan with parchment paper and spray again.
  • Using a food processor, blend the whole Oreos into a fine crumb. Pour Oreo crumbs and melted butter into a small bowl and mix using a fork.
    2 1/2 cups Oreo crumbs, 5 TBSP Unsalted butter
  • Pour the crumbs on the bottom of the pan. Compact using the bottom of a measuring cup only on the bottom, not the sides.
  • Bake for 11 minutes.

Peanut Butter Cheesecake

  • Chop the peanut butters into 1/2 inch pieces, just small sizes will do. Set aside.
    1 1/2 cup Peanut butter cups
  • Using a mixer, add in the cream cheese and sugar and mix on high speed for 2 minutes. Scrape the bowl.
    24 oz Cream cheese, 3/4 cup White granulated sugar
  • Add in the peanut butter, sour cream, heavy cream, and vanilla. Mix on medium until combined. Add in the eggs and mix on low speed until just combined.
    1 cup Peanut butter, 1/2 cup Sour cream, 1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 4 Large eggs
  • Take off the mixer and use a rubber spatula to make sure it all combined. Then, fold in chopped peanut butter cups.
  • Pour cheesecake batter on top of crust. Bake for 35-40 minutes. Bake until the edges are set and the middle has a slight jiggle. No water bath is needed.
  • Once baked, turn off the oven, crack open the door, and let slowly cool for 30 minutes. Then, place on a wire rack (still in the pan) and cool completely.
  • Cover cheesecake bars with foil and chill for at least 6 hours or overnight in the fridge.

Chocolate Ganache and Decorating

  • Pour the chocolate chips into a small bowl. Add the heavy cream to a small saucepan over medium heat and heat until steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes.
    1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
  • Use a rubber spatula to mix until smooth and combined. If any chunks remain, heat in the microwave for 10 seconds and mix.
  • Take the cheesecake bars out of the pan and remove the parchment paper. Pour the ganache on top of the cheesecake. Use an offset icing spatula to spread evenly, I also pushed some down the sides of the bars.
  • Freeze for 12 minutes to set the ganache. Then, add chopped peanut butter cups to the top. Store in the fridge in an airtight container for up to 5 days.
    Peanut butter cups

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 451kcal, Carbohydrates: 23g, Protein: 8g, Fat: 38g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 74mg, Sodium: 216mg, Potassium: 241mg, Fiber: 2g, Sugar: 18g, Vitamin A: 950IU, Vitamin C: 0.2mg, Calcium: 76mg, Iron: 1mg
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