Reese’s Cheesecake Bars

cheesecake bars on a wire rack

Reese’s Cheesecake Bars – Creamy cheesecake bars with Reese’s peanut butter cups, Reese’s Pieces, and chocolate drizzle.

UPDATE September 2019 // This recipe was deep in the archives, but worth reserecting. I’ve made them three times in the last few weeks and they are still just as peanut butter-y delicious as I remember. Reese’s Peanut Butter Cups, Reese’s Pieces, with a chocolate drizzle to take it over the edge. I updated some of the picutres and cleaned up the recipe card, but didn’t change a thing. 

I had some cream cheese laying around that I needed to use. I would feel really bad letting some cream cheese go bad without sending it to cream cheese heaven. I thought about something savory and threw that out of the window. I asked around and everyone said make a cheesecake. I like a cheesecake, but to do it right it takes a good 24 hours from the time you make it to the time you eat it. The perfect solution is to make a cheesecake bar. To really make it these cheesecake bars sing I added some peanut butter cups. I had some very happy friends when these babies were ready to be eaten. I found this recipe on Tasty Kitchen, which is a great resource if you are looking to make some new things. Need to use up two bricks of cream cheese? Endless inspiration.

This recipe came from Cookin’ Canuck. Her blog has some great recipes and beautiful pictures. I especially like her blog since we lived in Canada and our Ava is our little Canadian souvenir. We lived in Nova Scotia for a few years and the people of Nova Scotia are some serious bakers.

These are easy to make, beautiful, and a huge hit with the peanut butter lovers in my house.

reese cheesecake bar recipe

Graham Cracker Crust //

7 graham crackers
6 Tablespoons melted butter, cooled
3 Tablespoons brown sugar
2 Tablespoons flour
1/8 teaspoon salt

Cheesecake Filling // 

2 packages cream cheese, room temperature
2/3 cups sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
12 whole Reese’s Peanut Butter Cups, cut into 6 pieces

2 ounce semisweet chocolate melted

Reese’s Pieces (optional)

reese cheesecake bar recipeLine an 8-inch baking pan with foil. Let about 3-4 inches of foil hang over so they will be easy to lift out. Put the graham crackers in the food processor until the graham crackers are crushed fine. Add the sugar, butter, flour and salt. Pulse until combined. Press the crumbs into the bottom of the pan. Bake for 12 to 15 minutes until crust begins to brown. Let cool while you make the filling.

reese cheesecake bar recipePut the cream cheese in the processor and run until smooth. I let it run for about 3 minutes. Add in the sugar, and cream again until everything is light and fluffy.

reese cheesecake bar recipeScrape the bowl and add in the eggs one at a time.

reese cheesecake bar recipeAdd in the sour cream and vanilla.

reese cheesecake bar recipePour the batter into the cooled crust. Add in 9 of the chopped peanut butter cups. Save the rest for garnish.

reese cheesecake bar recipeBake until the cheesecake is just set but the middle still jiggles. About 35 to 40 minutes in a preheated 325 degree oven. Rotate the pan halfway through baking.

reese cheesecake bar recipeAdd in the chopped peanut butter cupsLet the bars cool on a rack for 2 hours. Cover with foil with and refrigerate for 3 hours before cutting. Pull the bars from the pan and cut into squares.

reese cheesecake bar recipeMelt the chocolate and drizzle over the bars. Top with the remaining peanut butter cups.

reese's cheesecake barsThese bars were a huge hit. If you like peanut butter cups, you will love these.

peanut butter cheesecake bars

Reese’s Cheesecake Bars

Reese’s Cheesecake Bars

Yield: 12 bars

Reese’s Cheesecake Bars are going to make the peanut butter lovers in your life very happy.

Ingredients

  • 7 graham crackers
  • 6 Tablespoons melted butter, cooled
  • 3 Tablespoons brown sugar
  • 2 Tablespoons flour
  • 1/8 teaspoon salt
  • 2 packages cream cheese, room temperature
  • 2/3 cups sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 12 whole Reese Peanut Butter Cups, cut into 6 pieces
  • 2 ounce semisweet chocolate melted

Instructions

  1. Line an 8-inch baking pan with foil. Let about 3-4 inches of foil hang over so they will be easy to lift out. Put the graham crackers in the food processor until the graham crackers are crushed fine. Add the sugar, butter, flour and salt. Pulse until combined. Press the crumbs into the bottom of the pan. Bake for 12 to 15 minutes until crust begins to brown. Let cool while you make the filling.
  2. Put the cream cheese in the processor and run until smooth. I let it run for about 3 minutes. Add in the sugar, and cream again until everything is light and fluffy.
  3. Scrape the bowl and add in the eggs one at a time.
  4. Add in the sour cream and vanilla.
  5. Pour the batter into the cooled crust. Add in 9 of the chopped peanut butter cups. Save the rest for garnish.
  6. Bake until the cheesecake is just set but the middle still jiggles. About 35 to 40 minutes in a preheated 325 degree oven. Rotate the pan halfway through baking.
  7. Let the bars cool on a rack for 2 hours. Cover with foil with and refrigerate for 3 hours before cutting. Pull the bars from the pan and cut into squares.
  8. Melt the chocolate and drizzle over the bars. Top with the remaining peanut butter cups.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g
All information and tools presented and written within this site are intended for informational purposes only.

bree-hester-small.jpg

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

life-created-workshop-223

Don’t Miss a Thing!

The newsletter you can’t wait to read. Best enjoyed with a beverage and a snack. 

Enter your email address below to join my list and receive my weekly Friday newsletter and new blog posts.

Arugula Caprese Salad with Lemon Basil Dressing

This Post Has 42 Comments

  1. Bree, I’m so glad you enjoyed these! They have become a favorite at our house and I really need to make them again. Your blog is lovely – I’ll definitely be back.

  2. Oh goodness!! These cheesecake bars look amazing! I would love one or five right now. YUM! I’m bookmarking this recipe.

  3. These look so delicious! Peanut butter and chocolate is my favorite combination!

  4. These look absolutely divine! I could totally go for some cream cheesy, peanut buttery goodness right now, very clever.

  5. What a fabulous treat!

  6. Yum!!! I have to try this.

    1. they are delicious. Hope that you like them.

  7. I’d love to try these with heath bar!

    1. oooh… that would be delish!! I need to try that too. Great idea.

  8. What do you set the oven for? 350 degrees?

  9. set the oven at 325 degrees 🙂 these look delicious

    1. they are pretty tasty if I do say so myself.

  10. I’m baking these in the oven right now! They look absolutely delicious. Just wanted to let you know your instructions said to add the cream twice. Also you should add what temperature to bake at. I’m using 325 degrees. Thanks for all the great recipes!

    1. thanks, I will add the temp to the recipe. Thanks for letting me know.

  11. I’ve made these twice since I found this recipe. ABSOLUTELY AMAZING.

    1. I am so glad! Easy and amazing.

  12. Wooow looks Yummmmy..
    I have question , how much each package cream cheese in grams?
    Thanks

    1. Well, a package of cream cheese is 8 ounces, so according to Google it is 226.796185 grams.

  13. The dish seems so mouth watering that I can’t stop trying and having it right away. Till now chocolate has been my all time favorite. The combo of ingredients sounds so yummy. The recipe also seems easy and can be made if the ingredients are available.

    1. So good and so easy.

  14. I made these for my boyfriend’s birthday (he doesn’t really like cake). They were AMAZING!

    1. Great!

  15. Oh, I did modify the recipe just slightly. I melted peanut butter and drizzled it on top along with the chocolate. My boyfriends loves peanut butter so I figured the more, the better.

    1. I also used chocolate graham crackers instead of the regular ones.

      1. Yum.

    2. Absolutely. Hope that he liked them.

  16. good receipt

    1. thank you. 🙂

  17. Hi Bree !! Thoroughly enjoyed your website…….you make baking look so “easy” ……not my forte….however I am going to try the spinach & bacon wraps …….like the idea of being able to freeze….. Kind regards Joan Lawson Cape Town

    1. thanks Joan!

  18. I’ve got these in the oven right now, I’ve decided to make these instead of a traditional Birthday Cake for my hubby today. He loves cheesecake and loves Reese’s!! Thank you for a great recipe:)

    1. you are welcome April! And Happy Birthday to your husband!

  19. I’m excited to try this recipe tonight, but I have a question… In both the instructions for the crust and the filling it says to ass the “sugar”. Which one gets the brown sugar and which one gets the regular sugar? I’m assuming that the filling gets the regular sugar, since that’s how a lot of cheesecake recipes work, but I just want to confirm. Thanks!! -Terri

    1. Yes, you are correct.

  20. Oh goodness, sorry, I just saw I had a typo… the word should be “ADD”!!

    1. Lol.

  21. Hi. I tried posting earlier, but it didn’t work, so trying again. Is the brown sugar for the bottom crust and the regular sugar for the cream cheese filling? Thanks!

    1. Sorry, it did work, I just was not near my computer all day. Yes, you are correct.

  22. I have never been a big fan of cheese cake. However, I adore the way you have prepared the icing – very inviting.

    1. thank you!

  23. Pingback: 20 Reese's Recipes for Peanut Butter and Chocolate Lovers - 9 on a Dime

  24. Pingback: Snickers Cookies | Baked Bree

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

×
×

Cart