Contents
- 1 The First Bite That Hooked Me
- 2 My Messy First Attempt
- 3 Why These Bars Shine
- 4 A Treat With Roots
- 5 Ingredients:
- 6 How to Make Reese’s Peanut Butter Chocolate Cheesecake Bars
- 7 3 Fun Twists on This Recipe
- 8 Serving Ideas & Pairings
- 9 Storing and Serving Tips
- 10 Troubleshooting Common Issues
- 11 Your Questions Answered
- 12 Final Thoughts
- 13 Reese’s Peanut Butter Chocolate Cheesecake Bars
The First Bite That Hooked Me
The first time I tried these bars, the creamy peanut butter hit me first. Then came the rich chocolate ganache, smooth as silk. The crust crunched just right, like autumn leaves underfoot. Ever wondered how you could turn Reese’s into something unforgettable? Now I make these for every potluck. Friends beg for the recipe—it’s that good.My Messy First Attempt
I once forgot to soften the cream cheese. Lumps everywhere! The bars still tasted great, though. Home cooking teaches us to embrace flaws—and improvise. Now I set ingredients out early. Share your own kitchen fails below—did they turn out okay?Why These Bars Shine
– The salty-sweet peanut butter cuts through the tangy cream cheese. – Cool ganache contrasts with the warm, baked filling. Which flavor combo surprises you most? Is it the yogurt’s tang or the crust’s crunch?A Treat With Roots
Cheesecake bars grew from 1970s potluck culture. They’re easier to share than whole pies. *Did you know Reese’s cups debuted in 1928?* Now they’re a baking staple. Vote: Do you prefer classic or stuffed Reese’s in recipes?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Crust: | ||
| Graham cracker sheets | 9 | |
| Granulated sugar | 3 Tablespoons | |
| Unsalted butter | 6 Tablespoons | Melted (can use salted) |
| Cream Cheese Filling: | ||
| Reese’s peanut butter cups | 24 | |
| Cream cheese | 16 ounces (2 blocks) | Softened to room temperature |
| Granulated sugar | ¾ cup | |
| All-purpose flour | 2 Tablespoons | |
| Plain Greek yogurt (or sour cream) | ¾ cup | Room temperature |
| Vanilla extract | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Large eggs | 2 | Room temperature |
| Chocolate Ganache Layer: | ||
| Reese’s peanut butter cups | 12 | For topping |
| Semi-sweet chocolate chips | 1 cup | |
| Heavy cream | ¾ cup | |
| Unsalted butter | 3 Tablespoons | (can use salted) |
| Powdered sugar | 3 Tablespoons |
How to Make Reese’s Peanut Butter Chocolate Cheesecake Bars
Step 1 Preheat your oven to 325°F. Line a 9×13-inch pan with parchment paper. Spray it lightly with non-stick spray. Set it aside for later. Step 2 Crush graham crackers into fine crumbs. Mix them with sugar and melted butter. Press firmly into the pan. Bake for 10 minutes, then cool. Step 3 Chop 24 Reese’s cups into chunks. Beat cream cheese until smooth. Add sugar, flour, yogurt, vanilla, and salt. Mix well after each addition. Step 4 Add eggs one at a time. Fold in peanut butter cup chunks. Pour over the crust. Bake 40 minutes until edges are set. Step 5 Cool the cheesecake for an hour. Make ganache by melting chocolate, cream, and butter. Stir in powdered sugar. Pour over the cooled bars. Step 6 Top with halved Reese’s cups. Chill for 3 hours or overnight. Cut into 24 squares. Serve and enjoy the rich, creamy goodness. (Hard-learned tip: Freeze the cheesecake for an hour to speed up chilling. No one likes waiting for dessert!) What’s your favorite cheesecake topping? Share below! Cook Time: 55 minutes Total Time: 4 hours 14 minutes Yield: 24 servings Category: Dessert, Bars3 Fun Twists on This Recipe
Cookie Dough Swap Replace Reese’s cups with chunks of cookie dough. Bake as usual for a sweet surprise. Spicy Kick Add a pinch of cayenne to the ganache. It balances the sweetness with a little heat. Nutty Crunch Mix chopped peanuts into the crust. It adds extra texture and flavor. Which twist would you try first? Vote in the comments!Serving Ideas & Pairings
Serve these bars with a scoop of vanilla ice cream. Add a drizzle of caramel for extra decadence. Pair with cold milk for a classic combo. Or try a coffee stout for a grown-up treat. Which would you choose tonight?
Storing and Serving Tips
Keep these bars fresh by storing them in the fridge for up to 5 days. Use an airtight container to avoid odors. For longer storage, freeze them for up to 3 months. Thaw overnight in the fridge before serving. *Fun fact: I once forgot a batch in the freezer—still tasted amazing months later!* Batch-cook note: Double the recipe and freeze half for future treats. Why this matters: Proper storage keeps the texture creamy and prevents dryness. Have you ever rescued a forgotten freezer dessert? Share your story!Troubleshooting Common Issues
Cracked top? Overmixing the eggs or baking too long can cause this. Fix it by covering cracks with ganache. Soggy crust? Press it firmly and pre-bake for 10 minutes. Lumpy filling? Ensure cream cheese and eggs are room temperature. Why this matters: Small tweaks make big differences in dessert success. Which issue have you faced with cheesecake bars? Let’s swap fixes in the comments!Your Questions Answered
Q: Can I make these gluten-free? A: Yes! Swap graham crackers for gluten-free crumbs. Check labels on other ingredients. Q: How far ahead can I prepare these? A: Make them 2 days ahead. Chill until serving. Q: Can I use regular yogurt instead of Greek? A: Yes, but Greek yogurt gives a thicker texture. Q: Can I halve the recipe? A: Use an 8×8 pan and bake 35 minutes. Q: What’s the best peanut butter cup swap? A: Try chopped peanut butter cups or peanut butter chips.Final Thoughts
These bars are a crowd-pleaser—rich, creamy, and packed with peanut butter joy. Share your creations with me! Tag Savory Discovery on Pinterest so I can see your twists. Happy cooking! —Elowen Thorn.
Reese’s Peanut Butter Chocolate Cheesecake Bars
Description
Indulge in the rich and creamy Reese’s Peanut Butter Chocolate Cheesecake Bars, featuring a graham cracker crust, peanut butter cup-studded filling, and chocolate ganache topping.
Ingredients
Instructions
- Preheat oven to 325ºF. Line a 9×13-inch baking pan with parchment paper (or foil). Spray with non-stick cooking spray and set aside.
- Place 9 graham cracker sheets in a food processor (in batches) and pulse until ground. If you don’t have a food processor, just put them into a large Ziploc bag and crush them with a heavy object like a rolling pin. Place crumbs into a medium size bowl and add 3 Tablespoons granulated sugar and 6 Tablespoons unsalted butter, melted and stir until combined.
- Evenly press the mixture firmly into the bottom of the prepared pan. I like to use the bottom of a measuring cup to pack it in and get it into the corners. Bake for 10 minutes, and remove from the oven. Transfer to a wire cooling rack.
- Roughly chop 24 Reese’s peanut butter cups by hand with a knife. Set aside.
- In a large mixing bowl, use an electric mixer (or stand mixer) to beat 16 ounces (2 blocks) cream cheese, softened to room temperature until smooth and creamy. Add ¾ cup granulated sugar and 2 Tablespoons all-purpose flour and blend well, scraping sides of the bowl as needed.
- Blend in ¾ cup plain Greek yogurt, room temperature (or sour cream), 1 teaspoon vanilla extract and ½ teaspoon salt, scraping the sides of the bowl as needed.
- Add 2 large eggs, room temperature, one at a time, beating well after each addition, scraping the bowl.
- Gently fold in the peanut butter cup chunks with a rubber spatula and mix together.
- Pour the cream cheese mixture over the crust and smooth out on top.
- Bake for 40 minutes, until cream cheese filling is slightly jiggly in the middle, and set around the edges.
- Remove from the oven, and set on a wire rack to cool completely, about 1 hour.
- Cut 12 Reese’s peanut butter cups in half. Set aside.
- In a small microwave-safe bowl, combine 1 cup semi-sweet chocolate chips, ¾ cup heavy cream and 3 Tablespoons unsalted butter.
- Microwave on high for 30-second intervals, stirring after each burst. When the chocolate mixture is melted, stir until smooth. This should take less than 2 minutes altogether.
- Add 3 Tablespoons powdered sugar and mix with a wire whisk until smooth. Pour over cooled cheesecake and smooth out.
- Top with cut peanut butter cups, placing them cut side down on top of ganache in desired directions. Arrange them so it’s easy to cut into even bars without cutting through the cups.
- Cover and chill in the refrigerator for at least 3 hours, or overnight. You may speed this process by putting it in the freezer for the first hour.
- When completely chilled, lift from the pan by lifting the edges of the parchment paper. Cut into 24 squares and serve. Enjoy!
Notes
- For best results, ensure all ingredients are at room temperature before mixing. Store leftovers in the refrigerator for up to 5 days.
Cheesecake, Reese’s, Peanut Butter, Chocolate, Bars, Dessert