Description
These Peanut Butter Chocolate Chip Cookie Cheesecake Bars combine a rich peanut butter cookie base with a creamy cheesecake layer, topped with a marbled crumble of cookie dough and mini chocolate chips. Perfectly baked and chilled for a delightful treat that offers a perfect blend of sweet, creamy, and nutty flavors in every bite.
Ingredients
Scale
Cookie Dough
- 1/2 cup peanut butter
- 1/4 cup coconut oil or butter, melted
- 1/2 cup brown sugar or coconut sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or oat flour for gluten-free)
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup sugar (or granulated sweetener of choice)
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring you leave an overhang on the sides for easy removal of the bars later.
- Make cookie dough base: In a mixing bowl, combine the peanut butter, melted coconut oil or butter, brown sugar, and vanilla extract. Stir the mixture until it becomes smooth and well combined.
- Add dry ingredients and chocolate chips: To the peanut butter mixture, add the flour, baking soda, and salt. Mix thoroughly until a dough forms. Then gently fold in the mini chocolate chips to evenly distribute them throughout the dough.
- Press half the dough into pan: Take half of the cookie dough and press it evenly into the bottom of the prepared baking pan, creating a solid cookie base. Reserve the remaining dough for the topping.
- Prepare cheesecake filling: In a separate bowl, beat together the softened cream cheese, Greek yogurt or sour cream, sugar, egg, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Spread cheesecake layer: Evenly spread the cheesecake mixture over the cookie base in the pan, making sure it covers the surface completely.
- Add cookie dough crumble topping: Crumble the remaining reserved cookie dough over the cheesecake layer, allowing gaps to remain for a pretty marbled effect once baked.
- Bake the bars: Place the pan in the preheated oven and bake for 25-30 minutes. The edges should be set and lightly golden, while the center will still have a slight jiggle indicating perfect doneness.
- Cool and chill: Remove the pan from the oven and allow the bars to cool completely at room temperature. Then refrigerate for at least 2 hours to set the cheesecake layer before slicing into 12 bars.
Notes
- For a gluten-free version, substitute all-purpose flour with oat flour.
- Use coconut oil for a dairy-free and slightly tropical flavor option.
- Make sure cream cheese is softened to avoid lumps in the cheesecake layer.
- Chilling the bars is essential for clean slices and perfect cheesecake texture.
- Store bars refrigerated in an airtight container for up to 4 days.
