Peanut Butter Cheesecake Bars
Deliciously smooth and creamy peanut butter cheesecake filling that has a thick Oreo crust, and is topped with a generous layer of silky chocolate. These bars are absolutely irresistible!
Servings: 16 bars
Calories: 411kcal
Ingredients
For the Crust
- 30 Oreo cookies pulsed to crumbs in a food processor
- ½ cup (115g) unsalted butter melted
For the Filling
- 6 oz (170g) cream cheese softened
- 1 can (14oz/397g) sweetened condensed milk
- ½ cup (125g) smooth peanut butter
- 1 teaspoon vanilla extract
For the Topping
- 8 oz (235g) chocolate coarsely chopped
- ⅓ cup (85g) smooth peanut butter
Instructions
For the Crust
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with parchment paper and set aside.
- Stir together the Oreo crumbs and melted butter until combined, and all the crumbs are moist.
- Press evenly into the prepared pan.
For the Filling
- In a large bowl, whisk together the cream cheese, condensed milk, peanut butter, and vanilla until smooth and combined.
- Pour the mixture over the Oreo crust, and spread out evenly.
- Bake for 20 - 25 minutes or until set. Allow to cool completely in the pan on a wire rack.
For the Topping
- Add the chocolate and peanut butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Pour over the cheesecake layer and spread out evenly. Refrigerate until set, then slice into bars.
Video
Notes
Bars stay fresh, stored in an airtight container, in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Serving: 1bar | Calories: 411kcal | Carbohydrates: 38g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 35mg | Sodium: 327mg | Fiber: 1g | Sugar: 30g