Description
Delight in these rich and creamy Peanut Butter Chocolate Chip Cookie Cheesecake Bars that combine the sweet, nutty flavor of peanut butter cookie dough with a smooth cheesecake layer, all baked to perfection in an easy 8×8-inch pan. Perfect for dessert lovers who enjoy the crunchy sweetness of chocolate chips paired with a luscious, tangy cheesecake filling.
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 Filling
- 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 and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars later.
- Make the Cookie Dough: In a mixing bowl, combine the peanut butter, melted coconut oil or butter, brown sugar, and 1 teaspoon vanilla extract. Stir until the mixture is smooth and fully combined.
- Add Dry Ingredients: Add the flour, baking soda, and salt to the peanut butter mixture. Mix together until a dough forms, then gently fold in the mini chocolate chips to distribute evenly.
- Press Base Layer: Take half of the cookie dough and press it evenly into the bottom of your prepared pan, creating a firm and even base layer. Set the remaining dough aside for the topping.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese, Greek yogurt or sour cream, sugar, egg, and 1 teaspoon vanilla extract together until the mixture is smooth and creamy with no lumps remaining.
- Spread Cheesecake Layer: Evenly spread the cheesecake mixture over the cookie dough base in the pan, creating a smooth layer.
- Add Cookie Topping: Crumble the reserved cookie dough over the cheesecake layer in uneven patches, leaving some gaps to achieve a marbled effect during baking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are set and golden, and the center remains slightly jiggly but not liquid.
- Cool and Chill: Remove the bars from the oven and let cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to allow the cheesecake to set before slicing into bars.
Notes
- For a gluten-free option, substitute all-purpose flour with oat flour.
- You can use coconut sugar instead of brown sugar for a healthier alternative.
- Ensure the cream cheese is softened for a smooth cheesecake filling.
- Press the cookie dough firmly on the bottom to create a solid base that holds together well.
- Allow the bars to chill thoroughly for clean slices and better texture.
