Description
Peanut Butter Chocolate Chip Cookie Cheesecake Bars combine the best of both worlds: a rich, creamy cheesecake layer sandwiched between delicious peanut butter chocolate chip cookie dough. This easy-to-make dessert features a soft cookie crust and topping with a smooth cheesecake filling, perfect for satisfying your sweet cravings 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 Filling
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving 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 until the mixture is smooth and well combined.
- Add Dry Ingredients and Chips: Add the flour, baking soda, and salt to the peanut butter mixture. Mix until a cohesive dough forms, then fold in the mini chocolate chips evenly.
- Press Dough into Pan: Press half of the cookie dough evenly into the bottom of the prepared baking pan, creating the cookie crust layer. Keep the remaining dough for later use as 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 filling is smooth and creamy without lumps.
- Layer the Cheesecake: Spread the cheesecake mixture evenly over the pressed cookie dough base in the baking pan.
- Crumble Remaining Dough: Crumble the reserved cookie dough over the cheesecake layer, leaving some gaps to create a marbled effect with the cheesecake layer visible.
- Bake the Bars: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are set and the center is still slightly jiggly but mostly firm.
- Cool and Chill: Remove from the oven and let the bars cool completely at room temperature. Then refrigerate for at least 2 hours before slicing into bars to allow the cheesecake to set fully.
Notes
- Use oat flour instead of all-purpose flour for a gluten-free version.
- You can substitute coconut sugar with brown sugar or your choice of granulated sweetener as preferred.
- Make sure cream cheese is softened for a smooth batter without lumps.
- Pressing cookie dough firmly into the pan ensures a solid base that holds the cheesecake layer well.
- Chilling the bars before cutting helps achieve clean slices without crumble.
