Peanut Butter Cookie Cheesecake Bars

by Katie on May 29, 2013

When I saw these Peanut Butter Cookie Cheesecake Bars I just knew I had to make them.  That day, in fact! And I was in heaven when I finally got to eat one.  Amazing, I tell you.

And they are gluten free without any adaptions.  A huge added bonus!

They start with a flourless peanut butter cookie dough. Just like the 3 Ingredient Peanut Butter Cookies that I make what seems like EVERY WEEK {don’t judge}!  Then they are topped off with a delicious cheesecake batter and topped with chopped Reese cups!

I’m a major peanut butter + cheesecake + Reese cup LOVER! 

Does that describe you as well?

If so, you need to head to the grocery tonight and make these ASAP. But, if you are are a true lover of all things peanut butter + cheesecake + Reese cups you probably have all the ingredients already on hand.  I know I do {again, no judging}. :)

Peanut Butter Cookie Cheesecake Bars


  • 1 cup peanut butter
  • 1/2 + 1/4 cup granulated sugar, divided
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla
  • 2 eggs, divided
  • 1/4 cup sour cream, room temperature
  • 8 ounces cream cheese, room temperature
  • 3/4 cup chocolate chips
  • 4 Reese cups, quartered


  1. Preheat oven to 350 degrees. Spray a 9x9 baking dish with a cooking spray and set aside.
  2. Mix peanut butter, 1/2 cup sugar, brown sugar, 1 eggs, and vanilla with a spoon. The batter will easily come together. Spread into the baking dish. (You can spray your hands with cooking spray so it doesn't stick.)
  3. Sprinkle chocolate chips over the batter.
  4. Next, beat the cream cheese, sour cream, 1 egg, and 1/4 cup granulated sugar in a medium bowl. (Make sure you are starting with room temperature ingredients for the best mixing.) Beat on high with a mixer - to get as many lumps out as possible.
  5. Pour cheesecake mixture on top of the chocolate chips and spread evenly. Sprinkle Reese cups over top of the batter. Bake 40-45 minutes, until the top just begins to lightly brown. The center will still be a little loose. Cool for at least 1 hour at room temperature and then refrigerate for at lease 4 hours before serving.

Recipe from: Crazy for Crust

{ 2 comments… read them below or add one }

Misty June 2, 2013 at 9:25 pm

These look SO good! My plan is to make something with Ry each week this summer. This is what we make this week


Kate June 3, 2013 at 9:58 pm

Wow! Yummo!! I’m drooling over these right now!


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