How To make Peanut Butter Cheesecake Squares

CHOCOLATE PEANUT BUTTER CHEESECAKE Recipe | Homemade Cheesecake | DIY Dessert Recipe | Baking Cherry

Chocolate Peanut Butter Cheesecake Recipe. Learn how to make this delicious and creamy peanut butter cheesecake, baked in an Oreo crust, and topped with semi-sweet chocolate ganache.

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Ingredients: Regular Oreo cookies, melted butter, cream cheese, natural peanut butter, sweetened condensed milk, eggs, vanilla extract, semi-sweet chocolate, and milk.

Chocolate Peanut Butter Cheesecake Bars | Sally's Baking Recipes

These chocolate peanut butter cheesecake bars are like eating a peanut butter cup in cheesecake form. You'll love that they are quicker to bake and chill than a full cheesecake. These layered bars are the perfect choice when you need a crowd-pleasing dessert that’s also portable, easy to serve, and handheld.

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Creamy Peanut Butter Cheesecake Bars

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If you’re looking for a delicious, decadent dessert that will knock people’s socks off, look no further. These triple-layered peanut butter cheesecake bars are perfectly ooey-gooey and just the pick-me-up needed to boost your day, or to make an already-great day even better.

The ingredient list might look a little daunting, but we promise you it’s worth it. The bottom and top layers are made up of rich cookie dough, sandwiching a creamy peanut butter cheesecake layer in the middle. Top the bars off with an easy peanut butter chocolate drizzle and call it a day. We couldn’t wait for these to cool fully before digging in, but learn from our mistakes, these bars are absolutely amazing if you let them chill overnight - crazy rich and perfectly creamy. You really can’t go wrong either way though, so make them and enjoy!

Peanut Butter Cheesecake Bars

Sweet, and creamy peanut butter cheesecake bars topped with milk chocolate, with a thick Oreo crust!
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The BEST Reese's Peanut Butter Cup Cheesecake!

This truly decadent Reese's Peanut Butter Cup Cheesecake combines a buttery, Oreo cookie crust with a peanut butter cheesecake filling that's mixed with chopped pieces of miniature Reese's peanut butter cups. It's the perfect dessert to share with those who love cheesecake or a really good chocolate-peanut butter treat!

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Ingredients ►

Oreo Cookie Crust
• 1 1/2 cups Oreo Cookies
• 1/2 cup Roasted Unsalted Peanuts
• 2 tbsp Light Brown Sugar
• 1/8 tsp Salt
• 5 tbsp Unsalted Butter

Reese's Peanut Butter Cup Cheesecake Batter
• 32 oz Cream Cheese
• 1 1/2 cups Light Brown Sugar
• 1/2 cup Creamy Peanut Butter
• 1 tsp Vanilla Extract
• 1/4 cup Heavy Whipping Cream
• 4 Large Eggs
• 10.5 oz Reese’s Miniature Peanut Butter Cups

Chocolate Ganache Topping (optional)
• 4 oz Semi-Sweet Chocolate Chips
• 1/3 cup Heavy Whipping Cream

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No-Bake Peanut Butter Cheesecake Recipe

Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.

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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.

•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.