Description
These Peanut Butter Chocolate Chip Cookie Cheesecake Bars combine the rich, creamy texture of cheesecake with the chewy, flavorful goodness of peanut butter chocolate chip cookie dough. Perfect as a decadent dessert or snack, these bars are easy to prepare and bake in under an hour, offering a delightful marbled treat with a perfect balance of sweetness and nutty flavor.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring there is an overhang for easy removal of the bars later.
- Mix Cookie Dough Base: In a mixing bowl, combine the peanut butter, melted coconut oil or butter, brown sugar, and vanilla extract. Stir these ingredients together until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the flour, baking soda, and salt to the peanut butter mixture. Mix until a cohesive dough forms. Then, gently fold in the mini chocolate chips ensuring an even distribution.
- Press Dough into Pan: Take half of the cookie dough and press it evenly into the bottom of the prepared baking pan to form the base layer. Keep the remaining dough aside for topping.
- Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, Greek yogurt or sour cream, sugar, egg, and vanilla extract. Continue beating until the mixture is creamy and smooth.
- Layer Cheesecake Mixture: Spread the creamy cheesecake mixture evenly over the cookie dough base layer in the baking pan.
- Add Cookie Dough Crumble: Crumble the reserved cookie dough over the cheesecake layer, leaving spaces here and there to create a marbled visual effect.
- Bake the Bars: Bake the assembled bars in the preheated oven for 25 to 30 minutes, or until the edges are set and the center remains slightly jiggly, indicating the cheesecake is just baked through.
- Cool and Chill: Allow the bars to cool completely at room temperature. Once cooled, place the pan in the refrigerator and chill for at least 2 hours to set before slicing into bars.
Notes
- Use oat flour as a gluten-free alternative to all-purpose flour.
- For a dairy-free version, substitute cream cheese and Greek yogurt with vegan alternatives.
- Ensure the cream cheese is softened to prevent lumps in the cheesecake mixture.
- Do not overbake; the center should remain slightly jiggly before cooling to ensure creamy texture.
- Chilling overnight is recommended for the best slicing and flavors.
