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
Scale
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.
