These shortcut peanut butter cup cheesecake bars feature a chocolate chip cookie crust and a creamy peanut butter cup cheesecake filling. They’re must for chocolate and peanut butter lovers!
Annnnnnd after a brief respite we’re back to cheesecakes, in the form of easy cheesecake bars!
Remember a few summers ago when you just couldn’t get away from “Uptown Funk” and you loved it and hated it and wanted to break your radio but couldn’t help singing along every time it came on?
I feel like I’m heading in that direction with cheesecake recipes. I can’t resist making more and more cheesecakes because I have all these flavor combos spinning around in my head. And I just have to see how they turn out! I’m at the point where I think if I look at one more brick of cream cheese my head will explode. But if I don’t bite the bullet and stare down that cream cheese I’ll always wonder. . .how delicious could a peanut butter cup cheesecake be?
Turns out it’s very, very delicious. Although if I’m being fair, could it be anything BUT delicious?
So anyway, I hope you’re not sick of cheesecakes yet! Because today’s recipe is a little different.
I’m all about the sweet treats that I can whip up at a moment’s notice, and while my no-bake cheesecakes are super quick and easy, they take more like three or four moments to prepare.
Enter these shortcut peanut butter cup cheesecake bars! The crust is made with store-bought chocolate chip cookie dough, and the filling is studded with little bits of the dough too. (Don’t worry—they bake so you’re not eating anything that is potentially ridden with salmonella.)
You press your cookie dough into the pan, mix up your filling, top with the remaining cookie dough and VOILA! That’s it. So super easy even non-bakers can do it and be successful.
In no time flat, these shortcut peanut butter cup cheesecake bars will satisfy all your chocolate-y, peanut butter-y, cheesecake-ety cravings. (Cheesecake-ety sounds better than cheesecake-y doesn’t it?)
I added a simple chocolate glaze to make these cheesecake bars even more over-the-top but you can absolutely skip that step if you’re short on time. Your easy cheesecake bars will still be insanely delicious!
Because they’re so quick and simple to whip up I think they’d be the perfect addition to those last-minute BBQs that seem to pop up this time of year. You’ll totally be the hit of the party.
Have a great afternoon, and may your weekend be filled with cheesecake bars!
- 1 8-ounce package cream cheese, at room temperature
- 1/2 cup sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup chopped mini peanut butter cups
- 1 16-ounce package refrigerated chocolate chip cookie dough
- 6 ounces dark chocolate finely chopped
- 6 tablespoons unsalted butter cut into cubes
- 1 teaspoon light corn syrup
Preheat the oven to 350 degrees. Spray an 9-inch square baking pan with cooking spray and set aside.
Combine the cream cheese, sweetened condensed milk, egg, vanilla, and salt in a large mixing bowl. Beat with an electric mixer set to medium speed until very smooth and creamy, about 3 minutes. Fold in the chopped peanut butter cups.
Press two-thirds to three-quarters of the cookie dough into the bottom of the prepared pans—enough to cover the bottom in an even layer. Pour the cheesecake mixture evenly over the cookie layer and smooth the top with a rubber spatula. Break up remaining cookie dough into small pieces and sprinkle over the cheesecake layer.
Bake until slightly browned on top, 30 to 35 minutes. Set pan on a wire rack and cool fully.
Combine all ingredients in the top of a double boiler set over barely simmering water. Stir until butter and chocolate are melted and smooth. Remove pan from the heat and stir chocolate mixture for 1 minute to cool it down slightly. Pour over cooled cheesecake bars and smooth with an offset spatula. Refrigerate for at least 1 hour, or until glaze sets, before cutting into bars and serving.
(Uneaten bars can be stored in an airtight container at room temperature for up to 3 days or in the fridge up to 2 weeks. In the freezer they last a few months.)
Adapted from: Sweetness