Peanut Butter Chocolate Chip Cookie Cheesecake Bars

A decadent dessert that layers a buttery peanut butter chocolate chip cookie base with a creamy cheesecake filling—combining rich peanut butter, melty chocolate, and tangy cheesecake into irresistible bars.

Why You’ll Love This Recipe

• Two desserts in one: Cookie and cheesecake layers deliver maximum satisfaction.
• Easy to slice and share: Baked in a pan, these bars are perfect for gatherings or packing in lunches.
• Kid‑approved flavors: Chocolate chips and peanut butter pair wonderfully with smooth cheesecake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Peanut butter cookie dough (homemade or store‑bought)
• Cream cheese, softened
• Granulated sugar
• Brown sugar (optional)
• Eggs
• Vanilla extract
• Semi‑sweet chocolate chips
• Optional: peanut butter chips, chopped peanuts, swirl of melted peanut butter

Directions

this recipe

1. Prepare oven and pan: Preheat to 350°F (175°C). Line a 9×9‑inch (or similar size) baking pan with parchment paper, leaving an overhang for easy removal.
2. Make cookie layer: Press half of the peanut butter cookie dough firmly into the bottom of the lined pan to form an even crust.
3. Mix cheesecake layer: Beat softened cream cheese with sugar (and brown sugar if using) until smooth and creamy. Add eggs one at a time, then vanilla, mixing until just combined.
4. Assemble layers: Pour the cheesecake mixture over the cookie crust. Sprinkle chocolate chips (and peanut butter chips if using) over the top.
5. Top with cookie: Break the remaining cookie dough into pieces and gently press onto the cheesecake layer—some pieces will sunken but that’s okay.
6. Bake: Bake for 40–50 minutes, or until the edges are set and the center slightly jiggles. Avoid overbaking to keep cheesecake creamy.
7. Cool down: Turn off oven, open the door slightly, and let bars cool with the oven door ajar for 1 hour to prevent cracks.
8. Chill: Refrigerate bars (with pan covered) for at least 4 hours, or overnight, to fully set.
9. Serve: Use parchment overhang to lift bars from pan. Slice into squares; clean the knife between cuts for neat edges.

Servings and timing

• Servings: 16 bars (9×9‑inch pan)
• Prep time: 20 minutes
• Bake time: 45 minutes (plus 60‑minute oven cool)
• Chill time: Minimum 4 hours (ideally overnight)
• Total time: ~6 hours (including chilling; or ~7 if cooled in oven)

Variations

• Mini chocolate chips for extra melt-studded bars.
• Swirled peanut butter: Drop dollops of melted peanut butter atop cheesecake and swirl before baking.
• Nut-free alternative: Swap peanut butter cookie dough for classic chocolate chip cookie dough.
• Chocolate ganache topping: Once chilled, pour warmed ganache over the bars for an extra chocolate layer.
• Salted finish: Sprinkle flaky sea salt just before serving for a salty-sweet lift.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze individual bars for up to 3 months. Thaw in the fridge before serving.
• Serving note: Best served cold or at room temperature. No need to reheat—cheesecake filling sets well when chilled.

FAQs

1. Can I use store‑bought cookie dough?

Yes—just choose plain (not sugar cookie) peanut butter dough for balance.

2. Why cool the bars in the oven with the door open?

It helps cool gradually to prevent cracks in the cheesecake layer.

3. How do I know when they’re done?

Edges should be set, and the center may have a light jiggle—don’t wait for full rigidity.

4. Can I double the recipe in a 9×13 pan?

Yes—bake time may increase to about 55–65 minutes; check doneness by slight jiggle.

5. What cream cheese brand works best?

Full‑fat blocks (not tubs) give the best creamy texture.

6. Can I skip the peanut butter swirl?

Absolutely—it’s optional but adds flavor and visual appeal.

7. Do the bars need to be refrigerated?

Yes—creamy cheesecake filling must be kept chilled to maintain texture and food safety.

8. Can I freeze these bars already sliced?

Yes—wrap each bar individually before freezing to prevent freezer burn.

9. How do I get clean slices?

Wipe the knife clean and warm it (run under hot water and dry) between cuts to reduce sticking.

10. Can I make them gluten‑free?

Yes—use gluten‑free peanut butter cookie dough or gluten‑free flour blend.

Conclusion

Peanut Butter Chocolate Chip Cookie Cheesecake Bars bring together two beloved desserts in a portable, shareable bar form. With a gooey peanut-buttery cookie base, velvety cream cheese layer, and chocolate chip bursts, these bars deliver on texture, flavor, and crowd-pleasing appeal. Prep-ahead friendly and freezer-stable, they’re the perfect treat for potlucks, celebrations—or anytime you need a decadent pick-me-up!

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