Chocolate & Peanut Butter Cheesecake Bars

There’s not much in the world of desserts that I love more than the combination of peanut butter, chocolate and cheesecake. Give me any of those three on their own and I’d grab a spoon or fork and go to town. Mix two of them together and you enter the land of pure sweets bliss. But all three? Put them together and you have dessert nirvana. I have always had a huge weakness for the combination of chocolate and peanut butter, as well as for cheesecake, but it wasn’t until a couple of years ago that I finally put them all together in a peanut butter-fudge cheesecake. Since then I have been ALL OVER anything that includes that amazing trifecta. Enter these cheesecake bars. A chocolate graham cracker crust holds a peanut butter cheesecake filling, which is topped with a chocolate glaze. Come to mama.

For as much as I love cheesecake, you just can’t beat the ease and simplicity of cheesecake bars. No worrying about a springform pan, water baths, long bake times or long chill times. The bake time is much shorter, which means you can get one of these into your mouth in record time. Plus, I feel much less guilty about grabbing three or four of these rich and creamy squares than downing a slice of cheesecake. A trick of the mind, for sure ;-)

One year ago: Cinnamon-Sugar Pull-Apart Bread
Three years ago: Potato-Bacon Torte
Four years ago: Cheddar Ale Spread

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Chocolate & Peanut Butter Cheesecake Bars


For the Crust:

  • 2½ cups chocolate graham cracker crumbs
  • 2 tablespoons granulated sugar
  • ½ cup unsalted butter, melted

For the Peanut Butter Cheesecake:

  • 16 ounces cream cheese
  • 1 cup granulated sugar
  • ½ cup creamy peanut butter
  • 3 tablespoons all-purpose flour
  • 4 eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla extract

For the Chocolate Glaze:

  • 6 ounces milk or semisweet chocolate, finely chopped
  • 1½ teaspoons vegetable shortening (can substitute coconut oil)


  1. Make the Crust: Preheat oven to 350 degrees F. Whisk together the graham cracker crumbs and sugar. Add the melted butter and toss together with a fork until the crumbs are all evenly moistened. Press the crumbs into the bottom of an ungreased 9×13-inch baking pan. Bake for 8 to 10 minutes; remove to a wire rack and cool.
  2. Make the Cheesecake Layer: Beat together the cream cheese, sugar, peanut butter and flour on medium speed until smooth and creamy. Add the eggs, one at a time, mixing well and scraping the sides of the bowl after each addition. Slowly pour in the milk and then the vanilla extract and beat until combined.
  3. Pour the cheesecake batter over the crust and bake for 35 to 45 minutes, or until the cheesecake layer is set around the edges and still appears slightly soft when the pan is wiggled. Allow the cheesecake to cool completely in the pan set on a wire rack.
  4. Make the Chocolate Glaze: Combine the chopped chocolate and vegetable shortening in a small bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted. Spread the melted chocolate evenly over the cheesecake layer. Refrigerate for at least 1 hour, then cut into squares and serve. Store leftovers in an airtight container in the refrigerator.

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