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
Prep Time: 15 minutes
Cook Time: 47 minutes
Additional Time: 3 hours
Total Time: 4 hours 2 minutes

Reese's Cheesecake Bars - graham cracker crust on a creamy layer of cheesecake with chunks of peanut butter cups and Reeses's Pieces.

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:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 316mgCarbohydrates: 50gFiber: 2gSugar: 40gProtein: 8g

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. 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 adventure.

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This Post Has 43 Comments

  1. Terri

    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. bakedbree

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

  2. Wedding Photographer Sydney

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

    1. bakedbree

      thank you!

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