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.