Peanut Butter Cheesecake Bars

18 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Easy Peanut Butter Cheesecake Bars are the best chocolate peanut butter dessert recipe. Creamy peanut butter cheesecake filling with an Oreo cookie crust!

Whether peanut butter or classic vanilla flavor, Easy Cheesecake Bars are the best Dessert Recipe when you want rich, creamy New York Cheesecake fast.

Peanut Butter Cheesecake Bars in stack


These decadent bars have all the peanut butter cup flavor you love in a cheesecake dessert perfect for special occasions! The easy peanut butter cheesecake filling and chocolate cookie crust are made from scratch with regular pantry ingredients. This crowd-pleasing dessert looks fancy, tastes delicious, and is made easily with no water bath or long prep time.

Peanut Butter Cheesecake Bars in baking dish

Peanut butter Cheesecake Bars are a tasty, impressive dessert made with pantry staples and everyone’s favorite chocolate sandwich cookies! The buttery Oreo crust doesn’t need any extra sugar, you use the whole cookie so the creme filling helps sweeten and hold the crust together. If you swap out the Oreos for another cookie, like graham crackers, you may want to add a little extra sugar or follow our Graham Cracker Crust Recipe.

Peanut Butter Cheesecake Bars in stack

These easy and delicious Peanut Butter Cheesecake Bars are a peanut butter lover’s dream come true. A decadent cheesecake dessert is perfect all on it’s own, but you could serve them with Whipped Cream on top and a sprinkle of chopped peanut butter cups for an extra special dessert too! During the holidays, you can cut these bars into bite size pieces for your dessert table or gift them to your loved ones.



  • Peanut Butter: A good rule of thumb making a peanut butter recipe is to use regular smooth peanut butter. Natural-style peanut butter is too oily and the crunchy peanut butter is too dry for baking most peanut butter treats.
  • Prep: Start with your eggs, butter, and cream cheese room temperature so that they mix easier for smooth texture and to ensure your cheesecake bakes evenly. 
  • Ganache Topping: Top your Peanut Butter Cheesecake Bars with a layer of Chocolate Ganache topping for rich, chocolate peanut butter flavor. You could swap half the chocolate chips with peanut butter chips for Chocolate Peanut Butter Ganache.
  • Make Ahead: You can make these dessert bars ahead of time by preparing them up to the point of baking and then storing them up to 2 days. When you are ready to bake, uncover the cheesecake bars and add 5 minutes to the bake time.

top-down view of Peanut Butter Cheesecake Bars in stack


  • Cookie Crust: Instead of the Oreo cookie crust, you can use a traditional graham cracker crust or swap in other crispy cookie crumbs like Shortbread Cookies, gingersnaps, or animal crackers. 
  • Peanut Butter: You can change the peanut butter to other smooth nut butters like almond butter, cashew butter, or sunflower butter. Whatever nut butter you use, be sure not to use natural or nut butter with the oil separated.
  • Peanut Butter Flavor: Add more peanut buttery flavor with peanut butter chips, mini peanut butter cups, melted peanut butter swirl, crushed peanuts. Swap the regular chocolate crust with peanut butter Oreos or other sandwich peanut butter cookies.
  • Mix-Ins: Fold in a up to a ½ cup chocolate chips, white chocolate chips, crushed cookie pieces, crushed peanuts, mini M&Ms, or other small candies and nuts.
  • Mini Cheesecakes: Line 12 cup muffin tins with paper liners and press 1 tablespoon crust mixture to each cup. Fill with 1-2 tablespoons filling and bake 20-25 minutes, This recipe for cheesecake mixture makes about 3 ½ – 4 dozen mini cheesecakes. You can reduce the servings amount slider in the recipe card by half and make 2 dozen mini Peanut Butter Cheesecakes.



  • Serve: Allow your Peanut Butter Cheesecake Bars to chill for at least 4 hours before cutting and serving. You can keep cheesecake bars at room temperature for up to 2 hours, but they are best served chilled.
  • Store: Transfer set and cut bars to an airtight container or cover the pan with plastic wrap tightly. Store cheesecake bars for up to 1 week in the refrigerator.
  • Freeze: Once bars are cooled, you can freeze them for up to 3 months in an airtight container. Use parchment paper between stacked layers so the bars don’t stick together. Enjoy frozen or thaw first!

Peanut Butter Cheesecake Bars in stack

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Peanut Butter Cheesecake Bars

Easy Peanut Butter Cheesecake Bars are the best chocolate peanut butter dessert recipe. Creamy peanut butter cheesecake filling with an Oreo cookie crust!
Yield 18 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


Oreo Crust:

  • 24 Oreo cookies
  • 4 tablespoons unsalted butter , melted

Cheesecake Filling

  • 24 ounces cream cheese , softened
  • 3/4 cup peanut butter
  • 3 large eggs
  • 1 1/4 cups brown sugar , packed
  • 1/3 cup whole milk
  • 1/3 cup sour cream
  • 1 teaspoons vanilla
  • 1 cup peanut butter cups , chopped (optional)


Oreo Crust:

  • Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
  • Add the 24 Oreos and unsalted butter to a food processor and pulse into fine crumbs.
  • Press Oreo mixture into baking dish evenly.

Peanut Butter Cheesecake Filling:

  • Make sure your cream cheese is very soft, if not soft enough warm in microwave on half power until easily mixed with fork.
  • In your stand mixer mix the cream cheese until very smooth.
  • Add in the peanut butter and mix until completely smooth.
  • Add in the eggs and brown sugar until just combined.
  • Add in the sour cream, milk and vanilla extract until just combined.
  • Carefully spread mixture on the crust.
  • Top with chopped peanut butter cups.
  • Bake for 40-45 minutes, until set and firm.
  • Chill completely before serving.


Make sure your cream cheese is very soft, if not soft enough warm in microwave on half power until easily mixed with fork.


Calories: 322kcal | Carbohydrates: 32g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 324mg | Potassium: 244mg | Fiber: 1g | Sugar: 25g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg
Keyword: Peanut Butter Cheesecake Bars

Peanut Butter Cheesecake Bars collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. These look so good! Where we live in Africa there is no sour cream. All of our dairy is shelf stable. Would heavy whipping cream or yogurt be a good substitute for the sour cream? I have made “sour cream” from our heavy whipping cream and vinegar…..its not quite the same.