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Peanut Butter Cheesecake Bars

Thick, creamy and chewy, glazed with salted caramel sauce, these cool peanut butter cheesecake bars will be your favorite treat while the summer is still on!
5 from 2 votes
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Course: Dessert
Keyword: Bars, Caramel Sauce, Cheesecake, Dessert, Peanut Butter
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling Time: 4 hours
Total Time: 5 hours
Servings: 8 servings

Ingredients

For Crust

  • 10 Oreo cookies
  • 4 tablespoons (60g) unsalted butter, melted and cooled
  • 1/8 teaspoon salt

For Filling

  • 16 ounce (450g) cream cheese (2 blocks), room temperature
  • 1 cup (240ml) heavy cream, cold
  • 1/2 cup (120g) peanut butter, creamy
  • 2/3 (150g) cup granulated sugar
  • 1 teaspoon (5ml) vanilla extract 

For Caramel Sauce

  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) heavy cream
  • 1 tablespoon (13g) unsalted butter
  • 1/8 teaspoon salt

Instructions

  • Preheat the oven to 330°F/165°C. Line an 8-inch baking dish with parchment paper or you can spray lightly with nonstick cooking spray.
  • Place all Oreo cookies into a food processor and blend until ground. Transfer the crumbs to another bowl. Combine the crumbs, melted butter, salt and stir until well combined. Using your finger to gently press the crust into the bottom of the baking pan. Bake the crust for 10 minutes, then remove the crust from the oven. Allow it to cool.
  • In a large bowl, using an electric mixer fitted with beaters to beat the cream cheese, granulated sugar together on low medium speed until smooth, about 2 minutes. Add the eggs, one at a time until fully combined. Add peanut butter and beat on low speed until incorporated. 
  • In another bowl, beat heavy cream and vanilla extract until soft peak. Fold in with the cream cheese mixture until well combined. 
  • Pour the batter into the cooled Oreo crust, using a rubber spatula to spread out evenly. Bake for 30-40 minutes. The filling should be a little jiggly in the center. Remove the cake from the oven and let it sit at room temperature for about 30 minutes to an hour or until it is cool. Refrigerate for at least 4 hours, preferably overnight.
  • Make Caramel Sauce: Cook sugar over the medium high heat until it’s melted and amber color, then add in butter and whisk constantly. Add in heavy cream and salt and stir until the sauce smooths out. 
  • Once it’s completely set, lift the cheesecake out of the pan and place onto a cutting board. Cut into squares/bars. Glaze 2 spoons of salted caramel sauce on top of those squares and they are ready to serve.
  • These peanut cheesecake bars can be stored in the fridge up to 7 days.
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