Gluten Free Peanut & Chocolate Chip Cheesecake Bars

Total Time

Prep: 20 min. + standing Bake: 20 min. + chilling


16 servings

Updated: Sep. 11, 2022
My gluten-free bars have a no-bake cookie crust, a creamy filling and a crunchy peanut topping. —Jennifer Hirchag, Ladera Ranch, California
Gluten Free Peanut & Chocolate Chip Cheesecake Bars Recipe photo by Taste of Home


  • 2 large eggs, lightly beaten
  • 1 package (5 ounces) Girl Scout Trios cookies
  • 2 tablespoons natural peanut butter
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup miniature semisweet chocolate chips
  • 1/4 cup natural peanut butter
  • 1/4 cup chopped dry roasted peanuts


  1. Preheat oven to 350°. Let eggs stand at room temperature 30 minutes.
  2. Pulse cookies in a food processor until fine crumbs form. Add 2 tablespoons peanut butter; pulse briefly, then press mixture onto bottom of a greased 8x8-in. baking pan.
  3. To prepare filling, beat cream cheese and sugar until light and creamy. Add vanilla, salt and eggs; beat on low speed just until blended. Stir in 1/2 cup chocolate chips. Pour over prepared crust; bake until center is almost set, 20-25 minutes. Cool 30 minutes, then refrigerate 1 hour.
  4. To prepare topping, microwave 1/2 cup chocolate chips and 1/4 cup peanut butter in separate bowls until melted. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer chocolate to bag. Drizzle over cheesecake in side-to-side pattern. Repeat with peanut butter, drizzling in opposite direction. Sprinkle with peanuts. Refrigerate at least 1 more hour. Cut into bars.

Nutrition Facts

1 bar: 232 calories, 18g fat (8g saturated fat), 54mg cholesterol, 249mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 5g protein.