Peanut Butter Cookie Cheesecake Bars
These Peanut Butter Cookie Cheesecake Bars start with a soft, chewy peanut butter cookie base and are topped with a creamy vanilla cheesecake layer studded with Reese’s Pieces. It’s a simple dessert that brings together two classic treats in one easy-to-make bar.
Easy Peanut Butter Cheesecake Bars
There’s something about the smell of peanut butter cookie dough baking that makes everyone wander into the kitchen. The last time I made these Peanut Butter Cookie Cheesecake Bars, my husband came home early, spotted the pan on the counter, and immediately asked me to give some away before he could get carried away.
This recipe is a fun twist on my Sugar Cookie Cheesecake Bars, but with a bold peanut butter flavor and colorful Reese’s Pieces throughout. I usually cut them into nine large squares for a more satisfying treat, but you can definitely slice them into 16 if you’re serving a group or want something a little smaller.
Ingredients
- Refrigerated peanut butter cookie dough – Makes an easy, soft cookie crust.
Cream cheese – Gives the bars a creamy cheesecake layer.
Granulated sugar – Sweetens the cheesecake filling.
Vanilla extract – Adds a little extra flavor.
Egg – Helps hold the cheesecake layer together.
Reese’s Pieces – Add crunch and peanut butter flavor.
Making the Peanut Butter Cookie Cheesecake Bars
- Prep – Start by preheating your oven to 350 degrees F. Line the bottom and sides of a 9×9 inch baking pan with parchment paper. This will make it easier to remove the bars later and keep them from sticking.
- Prepare the cheesecake filling – In a medium mixing bowl, use an electric mixer to beat the cream cheese and granulated sugar until the mixture is smooth and well combined. Then, add the egg and vanilla extract, beating on low speed just until everything is incorporated.
- Create the cookie base – Take a little more than half of the refrigerated peanut butter cookie dough and press it into an even layer in the bottom of the prepared pan.
- Layer the cheesecake – Spread the creamy cheesecake mixture evenly over the peanut butter cookie dough base.
- Add topping – Break up the remaining peanut butter cookie dough into pieces, flatten them slightly, and scatter them over the cheesecake layer. Gently press the colorful Reese’s Pieces into the top layer of cookie dough.
- Bake -Bake for 30-35 minutes or until the cookie dough has turned a golden brown hue and the cheesecake layer is set.
- Cool and set – Once out of the oven, allow the bars to cool at room temperature for about an hour. Then, transfer them to the refrigerator and chill for at least two hours to ensure the cheesecake layer sets properly.
- Slice and serve – After the bars have set, remove them from the pan using the parchment paper. Slice them into squares, and enjoy!
Variations and Substitutions
Homemade cookie dough – Feel free to use homemade cookie dough instead of store-bought. You will want a recipe that yields 24 (2 inch) cookies. My Peanut Butter Cake Mix Cookies works great too!
Bagged cookie mix – If you can’t find the refrigerated dough you can use a bag of peanut butter cookie mix instead. Prepare the dough as instructed on the package up until rolling into balls. Remember, you will need 24 cookies worth of dough. In most cases, this will be two bags of cookie mix.
Swap the candy – Replace Reese’s Pieces with mini peanut butter cups, chopped peanut butter M&Ms, or chocolate chips for a different flavor.
Thicker bars – If you prefer a thicker cookie bar, use an 8×8 inch baking pan instead of the 9×9 inch pan mentioned in the recipe. Be sure to add 2-3 minutes to the baking time to ensure the bars are fully cooked.
Tips for success
- Properly line the pan – Line the baking pan with parchment paper, leaving some overhang on the sides. This makes lifting the bars out of the pan easier for slicing.
- Room temperature ingredients – Make sure the cream cheese and eggs are at room temperature. Room temperature ingredients blend more smoothly, resulting in a creamier cheesecake layer.
- Even layers – Press the cookie dough into the pan evenly for a consistent base layer, and spread the cheesecake mixture evenly over it.
- Brick-style cream cheese – Avoid using whipped cream cheese from a tub and opt for brick-style cream cheese instead. When the whipped variety is heated it changes the structure of the cream cheese and causes it to become watery.
- Cool and set properly – Allow the bars to cool to room temperature for an hour before refrigerating for at least two hours. This ensures that the cheesecake layer sets properly and makes for cleaner, easier slicing. Cooling the bars to room temperature is crucial because putting hot cookie bars directly into the refrigerator can cause them to sweat and develop a sticky texture.
- Slicing tips – To achieve clean and neat slices, use a large, sharp knife and wipe it clean between each cut.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
The cookie bars can be frozen for up to six weeks. Be sure to wrap them well in plastic wrap or foil and store them in an airtight container. Thaw the bars in the refrigerator before enjoying them.
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Peanut Butter Cheesecake Cookie Bars
Ingredients
- 1 (16 ounce) package of refrigerated peanut butter cookie dough 24 count package
- 1 (8 ounce) package of cream cheese room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- ½ cup Reese’s Pieces
Instructions
- Preheat the oven to 350 degrees F. Line the bottom and sides of a 9×9 inch baking pan with parchment paper.
- Press a little more than half of the peanut butter cookie dough into an even layer in the bottom of the pan to create the base.
- In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and well combined.
- Add the egg and vanilla and beat on low until just combined.
- Spread the cream cheese layer over the peanut butter cookie dough base.
- Break up the remaining cookie dough into pieces, flatten them slightly, and scatter over the cheesecake layer.
- Gently press the Reese’s Pieces into the top layer of cookie dough and bake for 30-35 minutes or until the cookie dough is golden brown and the cheesecake layer is set.
- Remove from the oven and allow to cool to room temperature for an hour before refrigerating for at least two hours to allow the cheesecake layer to set.
- Once set, remove from the pan and slice into squares to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- The cookie bars can be frozen for up to six weeks. Be sure to wrap them well in plastic wrap or foil and store them in an airtight container. Thaw the bars in the refrigerator before enjoying them.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
These look so delicious! Love how easy they are to make as well. Thanks for sharing!
These cookie bars are so simple to make. Delicious, colorful and satisfying!
Looks mouthwatering delicious!
Welllll….these peanut butter cookie cheesecake bars look phenomenol! Can’t wait to give this yumminess a try! Thanks for sharing this recipe!
These look amazing! Can’t wait to try making them ☺️
These look amazing! We must try them!
These look so delicious!
Looks easy to make.. Going to try.
These are so amazing and easy! I wasn’t sure I would like the premade cookie dough but they are still ridiculously good. Everyone that tried them LOVED them.
I’m so glad to hear you loved them! They are one of my favorites when I need a peanut butter kick.
Where did you find the cookie dough and is there a work around? We don’t have it around us.
The cookie dough can typically be found in the refrigerated dessert section at the grocery store where the crescent rolls and cinnamon rolls are. If your store doesn’t carry it, you can use a packet of peanut butter cookie dough prepared according to the package directions, or your favorite peanut butter cookie recipe. Make the dough and use it as you would the refrigerated dough in the recipe. The key is to use a recipe that yields 24 cookies.