Best Reese’s Cheesecake Bars – Easy Peanut Butter Dream
If you have ever stared at a Reese’s peanut butter cup and thought, “what if this were a cheesecake?” then you are about to have a very good day. These Reese’s Cheesecake Bars are exactly what dessert dreams are made of: a buttery chocolate cookie crust, a silky peanut butter cheesecake filling, and a generous topping of chopped Reese’s cups that melts slightly into every bite. They are rich, indulgent, and completely impossible to eat just one of.
Whether you are baking for a birthday party, a potluck, or simply because Tuesday deserves something spectacular, this recipe delivers. No water bath, no springform pan, and no complicated techniques. Just pure, unapologetic Reeses Peanut Butter goodness in bar form. This is the kind of yummy cheesecake that gets people asking for the recipe before they have even finished their first piece.
What Makes This Recipe Special
- No-fuss baking: Unlike traditional cheesecakes, these bars skip the water bath entirely and bake in a standard 9×13 pan, making them far more approachable for home bakers.
- Deep peanut butter flavor: Using both creamy peanut butter and actual Reese’s cups in the filling means every layer delivers that signature Reese’s Peanut Butter Cheesecake flavor you are craving.
- Crowd-friendly format: Bars are easier to serve, transport, and portion than a whole cheesecake, making them ideal for gatherings.
- Make-ahead friendly: These actually taste better after chilling overnight, so you can prep them well in advance without any stress.
What You’ll Need
- Chocolate sandwich cookies (24 cookies): The base of the crust. Oreos work perfectly here and add a deep cocoa flavor that complements the peanut butter filling beautifully.
- Unsalted butter (5 tablespoons, melted): Binds the crust together and adds richness. Unsalted lets you control the overall saltiness of the bars.
- Cream cheese (24 oz, softened): The foundation of the Peanut Butter Cheesecake filling. Full-fat cream cheese gives the smoothest, most stable result.
- Creamy peanut butter (1 cup): Use a commercial brand like Jif or Skippy rather than natural peanut butter, which can separate and create a greasy texture.
- Powdered sugar (1 cup): Sweetens the filling without any graininess. Sift it for the smoothest result.
- Vanilla extract (1 teaspoon): Rounds out the sweetness and adds depth to the filling.
- Sour cream (1/2 cup): Adds a subtle tang and helps achieve a silky, creamy texture in the finished bars.
- Eggs (3 large, room temperature): Help set the filling during baking. Room temperature eggs incorporate much more evenly.
- Reese’s peanut butter cups (12 mini cups, roughly chopped): Scattered over the top before baking and after cooling for that iconic Reeses Cheesecake look and extra peanut butter punch.
- Semi-sweet chocolate chips (1/2 cup, optional): A drizzle of melted chocolate over the finished bars adds a beautiful finishing touch.
Using quality ingredients and the right tools makes a real difference in how these bars turn out, especially for getting that perfectly smooth cheesecake layer.
Here’s the complete recipe:
Reese's Cheesecake Bars
These Reese's Cheesecake Bars feature a buttery chocolate Oreo crust, a luscious peanut butter cheesecake filling, and a topping of chopped Reese's peanut butter cups. Rich, creamy, and completely irresistible, they are the ultimate crowd-pleasing dessert. Perfect for parties, potlucks, or any occasion that calls for something truly indulgent.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Food processor
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
Ingredients
For the Crust
- 24 chocolate sandwich cookies (such as Oreos) whole cookies including filling
- 5 tablespoons unsalted butter melted
For the Peanut Butter Cheesecake Filling
- 24 oz full-fat cream cheese softened to room temperature
- 1 cup creamy peanut butter commercial brand such as Jif or Skippy, not natural
- 1 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1/2 cup full-fat sour cream room temperature
- 3 large eggs room temperature
For the Topping
- 12 mini Reese's peanut butter cups roughly chopped, divided
- 1/2 cup semi-sweet chocolate chips melted, for drizzling (optional)
Instructions
- Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles when lifting the bars out after chilling.
- Place the chocolate sandwich cookies in a food processor and pulse until they form fine, even crumbs. Transfer to a bowl and stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan using the flat bottom of a measuring cup or glass. Bake for 10 minutes, then remove from the oven and allow to cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and peanut butter together on medium speed for 2 to 3 minutes, scraping down the sides as needed, until the mixture is completely smooth, fluffy, and free of any lumps.
- Add the sifted powdered sugar, vanilla extract, and sour cream to the bowl. Beat on medium speed for another 1 to 2 minutes until the filling is silky and well combined. Scrape down the sides once more to ensure everything is evenly mixed.
- Reduce the mixer to low speed. Add the eggs one at a time, beating just until each egg is incorporated before adding the next. Do not overmix once the eggs are added, as too much air in the batter can cause the surface to crack during baking.
- Using a rubber spatula, gently fold in about two-thirds of the chopped Reese's peanut butter cups. Reserve the remaining third for topping after baking.
- Pour the peanut butter cheesecake filling over the cooled crust and spread it into an even layer with the rubber spatula. Bake at 325°F for 38 to 42 minutes, or until the edges are fully set and the center still has a very slight jiggle when you gently shake the pan. The center will continue to set as the bars cool.
- Remove the pan from the oven and allow the bars to cool completely at room temperature for about 1 hour. Once fully cooled, cover tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until completely firm and set.
- Once chilled, scatter the reserved chopped Reese's cups evenly over the top of the cheesecake layer. If using the chocolate drizzle, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle over the bars using a spoon or piping bag.
- Use the parchment paper overhang to lift the entire slab out of the pan and onto a large cutting board. Using a sharp knife, slice into 16 bars, wiping the blade clean with a damp cloth between each cut for the neatest edges. Serve chilled and enjoy.
Notes
Use commercial peanut butter (Jif or Skippy) rather than natural peanut butter for the smoothest, most stable filling. Make sure cream cheese, eggs, and sour cream are all at room temperature before mixing. Do not overbake: the center should have a slight jiggle when you pull it from the oven. Bars keep in the refrigerator for up to 5 days in an airtight container. To freeze, wrap individual bars in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Make It Your Own
- Dark chocolate crust: Swap regular Oreos for dark chocolate or double-stuffed varieties for a more intense chocolate base.
- No-bake version: Skip the eggs and bake step entirely. Use a gelatin-stabilized filling and chill for 6 hours for a no-bake Peanut Butter Cheesecake variation.
- Cheesecake Trifle style: Instead of bars, crumble the baked cheesecake layer and layer it in cups with whipped cream and extra Reese’s pieces for a fun Cheesecake Trifle presentation at parties.
- White chocolate drizzle: Replace the semi-sweet chocolate drizzle with white chocolate for a sweeter, more visually striking finish.
How to Make Reese’s Cheesecake Bars
- Preheat and prepare: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides so you can lift the bars out easily after chilling.
- Make the crust: Pulse the chocolate sandwich cookies in a food processor until they form fine crumbs. Mix with the melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
- Beat the filling base: In a large mixing bowl, beat the softened cream cheese and peanut butter together on medium speed for about 2 to 3 minutes until completely smooth and fluffy. Scrape down the sides frequently to avoid lumps.
- Add sugar and flavoring: Add the powdered sugar, vanilla extract, and sour cream to the cream cheese mixture. Beat on medium until fully combined and silky, about 1 to 2 minutes more.
- Incorporate the eggs: Add the eggs one at a time, beating on low speed just until each one disappears into the batter. Overmixing after adding eggs introduces too much air and can cause the top to crack during baking.
- Fold in the Reese’s cups: Gently fold in about two-thirds of the chopped Reese’s peanut butter cups using a rubber spatula, saving the rest for topping.
- Bake the bars: Pour the filling over the cooled crust and spread it into an even layer. Bake at 325°F for 38 to 42 minutes, until the edges are set and the center has just a slight jiggle. It will firm up as it cools.
- Cool and chill: Let the bars cool completely at room temperature, about 1 hour, then refrigerate for at least 4 hours or overnight. Once fully chilled, scatter the remaining Reese’s cups over the top and drizzle with melted chocolate if using.
- Slice and serve: Use the parchment overhang to lift the slab onto a cutting board. Slice into bars with a sharp knife, wiping the blade clean between cuts for neat edges.
Expert Tips
- Room temperature everything: Cold cream cheese or eggs will result in a lumpy, uneven filling. Pull everything out of the fridge at least an hour before you start mixing.
- Don’t overbake: The biggest mistake people make with cheesecake bars is pulling them out only when the center looks totally firm. A gentle jiggle in the center when you move the pan is correct. The residual heat will finish the job.
- Press the crust firmly: A loosely packed crust will crumble when you try to slice. Use the flat bottom of a glass or measuring cup and really press it in.
- Chill before slicing: Cutting into warm or even room temperature cheesecake bars leads to messy, unclean slices. Overnight chilling gives you bakery-quality cuts every time.
Serving Suggestions
- Classic presentation: Serve chilled bars on a dessert platter with a light dusting of cocoa powder and a few whole mini Reese’s cups on the side for a polished look.
- Whipped cream topping: A small dollop of freshly whipped cream on each bar adds a light, airy contrast to the dense, rich Reese’s Peanut Butter Cheesecake filling.
- Warm drizzle finish: Gently warm a bar in the microwave for 10 seconds and top with a scoop of vanilla ice cream for an indulgent dessert that feels more like a warm brownie sundae.
- Party platter pairing: Arrange these bars alongside other no-bake bites, chocolate truffles, or brownie bites for a show-stopping dessert spread at your next event.
Make Ahead and Storage
- Refrigerator: Store bars in an airtight container or tightly covered in the pan for up to 5 days in the refrigerator. The flavor actually deepens after the first day.
- Freezing: These bars freeze beautifully. Wrap individual bars in plastic wrap, then place them in a zip-top freezer bag or airtight container. Freeze for up to 2 months.
- Thawing: Thaw frozen bars overnight in the refrigerator. Do not thaw at room temperature as the texture can become too soft and weepy.
- Do not reheat: Unlike brownies or cookies, cheesecake bars should always be served chilled or at cool room temperature. Reheating will break down the structure of the filling.
Frequently Asked Questions
Can I use natural peanut butter in this recipe?
It is best to stick with a commercial creamy peanut butter like Jif or Skippy. Natural peanut butter tends to separate during mixing and baking, which can create an oily or grainy texture in the finished bars.
Why did my cheesecake bars crack on top?
Cracks usually happen from overbaking or from mixing too much air into the batter after adding the eggs. Beat the eggs on low and pull the bars from the oven when the center still has a slight jiggle.
Can I make these into a full round Reese’s Peanut Butter Cheesecake instead of bars?
Absolutely. Use a 9-inch springform pan with the same crust and filling quantities. You may need to add 5 to 10 minutes to the bake time. Check for that signature center jiggle before pulling it out.
How far in advance can I make these?
These bars are ideal for making one to two days ahead. The longer they chill, the more cohesive and flavorful they become. Just hold off on adding the Reese’s cup topping and chocolate drizzle until a couple of hours before serving so the toppings stay fresh and crisp.
Wrapping Up
These Reese’s Cheesecake Bars are the kind of recipe that earns you a reputation. Silky, peanut-buttery, and loaded with real Reese’s in every layer, they bring together two iconic flavors in a way that feels both nostalgic and completely irresistible. Whether you are a lifelong fan of Reeses Cheesecake flavors or making this for the very first time, one thing is certain: this pan will not last long. Bake a batch, share generously, and don’t forget to save yourself a corner piece.
