Description
| These decadent cheesecake bars feature an Oreo crust, creamy peanut butter cheesecake layer, and a silky chocolate topping—perfectly handheld and crowd‑pleasing. |
Ingredients
For the Crust:
30 regular Oreos
½ cup (113g) unsalted butter, melted
For the Peanut Butter Cheesecake Filling:
24 oz full-fat cream cheese, softened
1 cup (200g) granulated sugar
¼ cup (60g) sour cream or plain yogurt
1 cup (250g) creamy peanut butter (not natural)
1 tsp pure vanilla extract
⅛ tsp salt
3 large eggs, at room temperature
For the Chocolate Topping:
½ cup (113g) unsalted butter
1 heaping cup (200g) semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang.
Crush Oreos into fine crumbs and mix with melted butter. Press into pan and bake for 10 minutes.
Beat cream cheese and sugar until smooth. Add sour cream, peanut butter, vanilla, and salt. Mix in eggs one at a time.
Pour filling over crust and bake for 35–38 minutes. Cool 1 hour, then refrigerate 3–4 hours (or freeze 2 hours).
Melt butter and chocolate chips until smooth. Let cool slightly, then spread over chilled cheesecake. Chill again for 45–60 minutes.
Slice into squares using a clean, sharp knife.
Notes
Store in fridge up to 1 week.
Freeze up to 3 months with parchment between layers.
For a smaller pan, halve the ingredients and use an 8-inch square dish.
Use room temperature ingredients for the smoothest texture.
Avoid natural or crunchy peanut butter for best results.
- Prep Time: 30 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 450
- Sugar: ~24g
- Sodium: ~210mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg