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Chocolate-Peanut Cheesecake Bars Recipe
Chocolate-Peanut Cheesecake Bars Recipe photo by Taste of Home

Chocolate-Peanut Cheesecake Bars Recipe

Read Reviews (5)
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You won’t hear any complaints about these rich bars layered with a can’t-go-wrong combination of flavors. —Diane Nemitz, Ludington, Michigan
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
MAKES: 24 servings


  • 1 package (17-1/2 ounces) peanut butter cookie mix
  • 1/4 cup butter, melted
  • 1 cup chopped salted peanuts
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream

Nutritional Facts

1 bar equals 294 calories, 19 g fat (9 g saturated fat), 50 mg cholesterol, 200 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a large bowl combine the cookie mix and butter; stir in peanuts. Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes or until edges are lightly browned.
  2. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust.
  3. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
  4. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 40 minutes. Spread over top. Refrigerate until firm. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Chocolate-Peanut Cheesecake Bars in Simple & Delicious October/November 2011, p43

Nutritional Facts

1 bar equals 294 calories, 19 g fat (9 g saturated fat), 50 mg cholesterol, 200 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Chocolate-Peanut Cheesecake Bars(5)

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Reviewed Mar. 9, 2014

A big hit all around. Glad I copied off the recipe to give along with the bars........

Reviewed Mar. 7, 2014

lineal, yes, you can make these with your own pb cookie recipe for the crust! I did just that yesterday, & they turned out great! I used chunky pb & deleted the peanuts because I was in a hurry. I also found out that the cheesecake layer had some moisture on it & had to dab the drops off with a paper towel so the chocolate ganache would stick well. But, this is now a favorite in our house!

Reviewed Mar. 4, 2014

In order to reduce the calories, saturated fat, cholesterol and probably the salt, I'm going to try this with my own PB cookie recipe. Has anyone else tried that?

I'll also be cutting them in 1" x 2" pieces since, at 24 squares, they will be very big.

Reviewed Mar. 15, 2012

Next time I am going to try it without the peanuts. I liked it, but it was too many for my husband and kids.

Reviewed Jan. 10, 2012

There's nothing like the combination of flavors in these bars. They're sweet and salty and super delicious! I made them for a treat at Thanksgiving time and they disappeared! They were very easy to make, too!

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