Description
These Peanut Butter Chocolate Chip Cookie Cheesecake Bars combine the rich, creamy texture of cheesecake with the chewy goodness of peanut butter chocolate chip cookies. Featuring a soft cookie base, a luscious cheesecake layer, and a crumbly cookie topping, this easy-to-make dessert is perfect for satisfying your sweet tooth in just 45 minutes plus chilling time.
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: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang to easily lift the bars out after baking.
- Make Cookie Dough: In a mixing bowl, combine the peanut butter, melted coconut oil or butter, brown sugar, and vanilla extract. Stir well until the mixture is smooth and well blended.
- Add Dry Ingredients: Incorporate the flour, baking soda, and salt into the peanut butter mixture. Mix until a dough forms. Then fold in the mini chocolate chips evenly.
- Form Base Layer: Press half of the cookie dough evenly into the bottom of the prepared baking pan to create the 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 creamy and smooth.
- Layer Cheesecake: Spread the cheesecake mixture evenly over the cookie dough base in the pan.
- Add Cookie Topping: Crumble the reserved cookie dough over the cheesecake layer, arranging it so there are gaps to create a marbled effect.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Cool and Chill: Allow the bars to cool completely at room temperature. Then refrigerate for at least 2 hours before slicing into squares and serving.
Notes
- You can substitute oat flour to make these bars gluten-free.
- Use coconut sugar for a more natural sweetener alternative.
- Make sure the cream cheese is softened to ensure a smooth cheesecake layer.
- Chilling the bars is essential to achieve clean slices and to set the cheesecake properly.
- The marbled effect is created by gaps in the cookie dough topping; don’t fully cover the cheesecake layer with cookie dough crumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
