If you are looking for a delightfully indulgent treat that combines the creamy richness of cheesecake with the nostalgic charm of marshmallow and peanut butter, you will fall head over heels for this Fluffernutter Cheesecake Bars Recipe. These bars marry the sweet and salty flavors in a soft sugar cookie crust with a luscious peanut butter cream cheese filling, topped with a cloud-like marshmallow drizzle and crunchy chips. Perfect for satisfying cravings or impressing guests, this recipe is a true celebration of comfort and sweetness in every bite.
Ingredients You’ll Need
Simple yet essential, each ingredient in this recipe plays a crucial role in creating the perfect balance of texture and flavor, from the buttery crust to the velvety filling and that irresistible marshmallow swirl on top.
- Salted butter: Adds richness and moisture to the sugar cookie crust while enhancing flavor.
- Sugar: Sweetens the crust and ensures a tender, golden base.
- Large eggs: Bind the crust ingredients and contribute to structure and softness.
- Vanilla extract: Infuses both the crust and filling with warm aromatic notes.
- All-purpose flour: The foundation of the crust, providing body and crumb.
- Salt: Balances sweetness and highlights all flavors.
- Baking soda: Helps the crust rise lightly for a tender texture.
- Cream cheese: Key to the creamy cheesecake filling, offering smoothness and tang.
- Creamy peanut butter: Delivers that rich, nutty essence central to the fluffernutter flavor.
- Powdered sugar: Sweetens the filling without graininess and stabilizes texture.
- Sour cream: Adds a subtle tartness and moisture to the cheesecake layer.
- Heavy whipping cream: Whipped to fluffy peaks for lightness and volume in the filling.
- Marshmallow creme: The luscious, gooey topping that mimics classic fluffernutter sandwiches.
- Peanut butter (for topping): Warmed and drizzled for extra peanut punch and beautiful presentation.
- Peanut butter or butterscotch chips: Provide delightful texture contrast and visual appeal.
How to Make Fluffernutter Cheesecake Bars Recipe
Step 1: Prepare Your Baking Dish and Preheat Oven
Begin by preheating your oven to 350°F to ensure it reaches the perfect temperature for baking the sugar cookie crust. Line a 9×13 casserole dish with parchment paper, so your bars come out cleanly without any sticking worries.
Step 2: Make the Sugar Cookie Crust
Using a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add the eggs and vanilla extract and beat on high speed for 2 minutes to create a smooth batter that will give your crust that tender, melt-in-your-mouth texture.
Step 3: Add Dry Ingredients to Form Dough
Whisk together flour, salt, and baking soda in a separate bowl, then gradually add to the butter mixture. Beat just until combined, taking care not to overmix so your crust stays soft and crumbly rather than tough.
Step 4: Bake the Crust
Press the cookie dough evenly into the bottom of the prepared pan. Bake the crust for 15 minutes until it is lightly golden and set but still soft enough to support the creamy filling layer.
Step 5: Prepare the Peanut Butter Cheesecake Filling
In a medium bowl, combine softened cream cheese, peanut butter, 1 cup of powdered sugar, vanilla extract, and sour cream. Beat everything together thoroughly until smooth and creamy—this mixture will be the luscious heart of your bars.
Step 6: Whip the Heavy Cream
Pour 2 cups of cold heavy whipping cream into a chilled bowl and beat on medium-high speed until stiff peaks form. This adds a light and airy texture to the filling that prevents it from feeling too dense.
Step 7: Fold Whipped Cream into Filling
Gently fold the whipped cream into the peanut butter cream cheese mixture using a spatula, incorporating it carefully to keep the filling fluffy and smooth without deflating the air you just whipped in.
Step 8: Assemble the Bars
Spread the peanut butter cheesecake filling evenly over the cooled sugar cookie crust, smoothing the surface so each bar will have that perfect ratio of crust to creamy filling.
Step 9: Chill to Set
Refrigerate the assembled dish for at least 4 hours or freeze for a minimum of 2 hours. This step allows the filling to firm up into bars that slice neatly without losing their structure.
Step 10: Prepare Toppings
Warm about one-third cup of peanut butter in the microwave just until it’s runny enough to drizzle over the bars. Fill a Ziploc bag with the warmed peanut butter and also with marshmallow creme, snipping off tiny corners to use as piping bags for easy, beautiful decoration.
Step 11: Top the Bars
Drizzle the melted peanut butter and marshmallow creme over the chilled cheesecake bars in a fun, swirling pattern. The combination of sticky marshmallow and gooey peanut butter perfectly highlights the playful fluffernutter theme.
Step 12: Add the Finishing Touches
Sprinkle peanut butter or butterscotch chips on top for that irresistible crunch and an extra pop of flavor, making these bars as visually enticing as they are delicious.
Step 13: Slice and Serve
Using a sharp knife, cut the bars into 12 equal pieces. These fluffy, creamy morsels are now ready to be enjoyed by yourself and your lucky friends and family!
How to Serve Fluffernutter Cheesecake Bars Recipe
Garnishes
For an extra special touch, add a few miniature marshmallows or a sprinkle of crushed peanuts or graham crackers on top. These simple garnishes add texture and enhance the nostalgic fluffernutter flavor that makes this dessert unforgettable.
Side Dishes
Serve these bars alongside a cup of rich coffee or a cold glass of milk to balance their sweetness. Fresh fruit like strawberries or apple slices also make a refreshing and light accompaniment, offsetting the richness of the bars wonderfully.
Creative Ways to Present
Try layering these cheesecake bars in a clear trifle dish with extra marshmallow creme and crushed cookies for a stunning fluffernutter parfait. Or plate them individually with a drizzle of chocolate sauce and a sprig of mint to impress guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Fluffernutter Cheesecake Bars Recipe in an airtight container in the refrigerator for up to 4 days. They hold their flavor and texture beautifully when chilled, so you can enjoy this treat a little bit longer without compromise.
Freezing
You can freeze these bars for up to 2 months. Wrap them tightly in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving to maintain the perfect creamy consistency.
Reheating
These cheesecake bars are best enjoyed cold or at room temperature, so no reheating is necessary. If you prefer a softer texture, let them sit out for 15 minutes before serving.
FAQs
Can I use crunchy peanut butter instead of creamy?
Crunchy peanut butter can be used, but it will change the silky smooth texture of the filling. If you don’t mind a little extra texture in the cheesecake layer, crunchy peanut butter adds a nice twist.
Do I need to chill the heavy cream before whipping?
Yes, chilling the heavy cream and bowl before whipping is crucial for achieving stiff peaks and a light, fluffy texture in the filling.
Is there a substitute for marshmallow creme?
If you can’t find marshmallow creme, melted marshmallows stirred with a touch of corn syrup can work as a similar topping for the bars.
Can I make these bars gluten-free?
To make these bars gluten-free, substitute the all-purpose flour with a gluten-free flour blend of your choice that’s suitable for baking.
How long do these bars need to chill before serving?
For the best texture and flavor, chill the assembled bars for at least 4 hours or freeze for 2 hours. This helps the filling set properly for neat slices.
Final Thoughts
There’s something incredibly comforting about the sweet and nutty combination of peanut butter and marshmallow creme, especially when it’s wrapped up in a rich cheesecake bar. I hope you give the Fluffernutter Cheesecake Bars Recipe a try—it’s a guaranteed crowd-pleaser that will bring smiles to any occasion. Once you make these, they will quickly become one of your favorite go-to desserts for sharing joy and sweetness with friends and family.
Print
Fluffernutter Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Fluffernutter Cheesecake Bars combine the nostalgic flavors of peanut butter and marshmallow creme with a luscious cream cheese filling atop a soft sugar cookie crust. Perfectly sweet and creamy with a dreamy texture, they make an irresistible treat for any peanut butter lover.
Ingredients
Cookie Crust
- 1 cup salted butter (softened)
- 1 cup sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 & 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 & 1/2 cups powdered sugar (divided)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Whipped Topping
- 2 cups heavy whipping cream (cold)
Toppings
- 6 oz marshmallow creme (more or less depending on preference)
- 1/3 cup creamy peanut butter
- 1/2 cup peanut butter or butterscotch chips
Instructions
- Preheat and prepare pan: Preheat oven to 350°F. Line a 9×13 casserole dish with parchment paper to ensure easy removal of the bars.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla extract, then beat on high speed for 2 minutes to achieve a smooth texture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this mixture to the butter and sugar mixture, mixing just until combined to form a dough.
- Form crust and bake: Press the sugar cookie dough evenly across the bottom of the prepared 9×13 baking dish. Bake at 350°F for 15 minutes until the crust is lightly golden.
- Prepare cheesecake filling: In a medium mixing bowl, beat cream cheese, peanut butter, 1 cup of powdered sugar, vanilla extract, and sour cream until thoroughly combined and smooth.
- Whip heavy cream: Pour 2 cups of cold heavy whipping cream into a chilled mixing bowl. Using a standing mixer with a whisk attachment or a handheld mixer, beat on medium-high speed until stiff peaks form.
- Fold whipped cream into filling: Gently fold the whipped cream into the peanut butter cream cheese mixture with a spatula to create a light, airy filling.
- Assemble cheesecake bars: Spread the peanut butter cheesecake filling evenly over the cooled sugar cookie crust in the pan.
- Chill to set: Place the dish in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to allow the cheesecake filling to firm up properly.
- Warm peanut butter for topping: Warm the 1/3 cup of creamy peanut butter in the microwave until runny for easy drizzling over the bars.
- Drizzle toppings: Load the warmed peanut butter and marshmallow creme into separate Ziploc bags, snip off a corner of each bag, and drizzle over the chilled bars evenly for decorative and flavorful topping.
- Add chips: Sprinkle peanut butter or butterscotch chips over the drizzled tops for added texture and sweetness.
- Serve: Cut the dessert into bars and serve chilled for best texture and flavor.
Notes
- Ensure cream cheese and butter are softened to room temperature for easier mixing.
- Chilling the heavy cream thoroughly before whipping helps achieve stiff peaks faster.
- Adjust marshmallow creme quantity to your sweetness preference.
- Use parchment paper for easy removal and cleaner slices.
- Bars can be stored covered in the refrigerator for up to 3 days or frozen for up to 1 month.
