Introduction
If you’re a fan of peanut butter and chocolate, these Reese’s Cheesecake Bars are about to become your new favorite dessert. Combining a buttery cookie crust, a rich and creamy cheesecake layer, and chunks of Reese’s peanut butter cups, this recipe delivers pure indulgence in every bite.
What makes these peanut butter cheesecake bars so special is their perfect balance of flavors and textures. The smooth, velvety cheesecake pairs beautifully with the slightly crunchy base and the gooey, chocolatey peanut butter pieces. If you love the peanut butter and chocolate combination and want it in a completely different dessert format, this chocolate peanut butter brownie pie layers a fudgy brownie base with a smooth peanut butter filling in a pie dish that’s equally indulgent and feeds a crowd just as well.
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Whether you’re hosting a party, bringing dessert to a gathering, or just treating yourself, these Reese’s Cheesecake Bars are guaranteed to impress.
Why You’ll Love This Recipe
There are many reasons why these Reese’s Cheesecake Bars will quickly become a favorite.
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First, the flavor combination is unbeatable. Peanut butter and chocolate are a classic pairing, and when combined with creamy cheesecake, the result is absolutely irresistible. Second, these peanut butter cheesecake bars are easy to make — the process is simple and the ingredients are easy to find.
Another reason to love these Reese’s dessert bars is their texture. The creamy cheesecake contrasts perfectly with the slightly firm crust and soft chocolate pieces. They are also great for sharing — these bars slice into clean, neat portions that are ideal for parties or gatherings.
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About the Ingredients
Cream Cheese
Cream cheese is the base of the cheesecake layer and provides the smooth, rich, slightly tangy texture that defines the bars. Full-fat block cream cheese must be fully softened to true room temperature before beating — not just slightly less cold. Sally’s Baking Addiction’s comprehensive no-bake cheesecake guide — her most-referenced cheesecake resource with hundreds of reviews — confirms that softened block cream cheese is non-negotiable for any cream cheese layer: cold cream cheese will never beat smooth no matter how long you mix it, while brick-style cream cheese softened to room temperature beats into a completely lump-free, silky base that holds its structure cleanly when these Reese’s Cheesecake Bars are sliced.
Reese’s Peanut Butter Cups
Reese’s peanut butter cups are the star ingredient. Chopped into rough pieces, they create pockets of chocolate and peanut butter throughout the cheesecake layer that become slightly gooey in the oven and firm into distinct chunks when chilled. Mini Reese’s cups give more even distribution than full-sized cups. Chill the Reese’s briefly before chopping — cold chocolate is significantly less messy to cut than room-temperature.
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Sugar
Granulated sugar sweetens the cheesecake filling and balances the slight tanginess of the cream cheese. The Reese’s cups add their own sweetness, so start with the lower end of the sugar range and taste the batter before adding more.
Eggs
Eggs help set the cheesecake during baking and give it structure so these peanut butter cheesecake bars slice cleanly and hold their shape. Add eggs one at a time and mix gently — overmixing after adding eggs incorporates too much air and causes cracks during baking.
Crust (Cookies or Graham Crackers)
A graham cracker or chocolate cookie crust provides the firm, buttery base that gives the bars structure. Chocolate cookies give a richer, more chocolatey base that amplifies the Reese’s flavor — Oreos or chocolate graham crackers are especially good. Press the crust firmly into the pan and bake for 10 minutes before adding the filling for a crust that holds together cleanly when sliced.
Butter
Melted butter binds the crushed crust mixture into a firm, cohesive base. Make sure it’s fully incorporated so every part of the crust holds together.
Vanilla Extract
A teaspoon of pure vanilla extract enhances the overall flavor of the cheesecake layer and adds warmth that balances the richness of the cream cheese and Reese’s.
Tips and Tricks
Ensure the cream cheese is fully softened before mixing — this is the single most important step for lump-free, smooth Reese’s Cheesecake Bars. Set it out at room temperature for at least 1 hour before you begin.
Do not overmix after adding eggs — overmixing incorporates excess air that expands during baking and cracks the surface as the cheesecake cools.
Bake just until the edges are set and the center still has a slight jiggle — it will firm up during chilling.
Pro Tips
Line the pan with parchment paper with overhanging edges — this creates handles that allow you to lift the entire slab out of the pan cleanly before slicing.
Chill the bars for at least 4 hours — overnight is ideal. The cheesecake needs time to fully set and the flavors deepen significantly with a longer chill.
Run a sharp knife under hot water and wipe dry between each cut for perfectly clean slices.
Step by Step Instructions
- Preheat oven to 325°F (160°C). Line a 9×13-inch pan with parchment paper.
- Crush graham crackers or chocolate cookies into fine crumbs. Mix with melted butter until evenly combined.
- Press the mixture firmly into the bottom of the lined pan.
- Bake the crust for 10 minutes. Let cool completely.
- Beat fully softened cream cheese and sugar until completely smooth and lump-free.
- Add eggs one at a time, mixing gently after each.
- Stir in vanilla extract.
- Fold in chopped Reese’s peanut butter cups.
- Pour the mixture over the cooled crust. Smooth the top evenly.
- Optional: press extra Reese’s pieces into the top.
- Bake for 30 to 35 minutes until the edges are set and the center jiggles slightly.
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Lift from pan using parchment, slice into bars with a hot clean knife, and serve.
Variations
These Reese’s Cheesecake Bars can be customized in many ways. Use a chocolate Oreo cookie crust for a richer, more intensely chocolate base. Add chocolate chips alongside the Reese’s for extra indulgence. Swirl 2 tablespoons of warm peanut butter into the top of the filling before baking for a marbled visual effect. Use mini Reese’s for more even distribution throughout the bars.
How to Store
Store these Reese’s Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. Keep covered to prevent the cheesecake from absorbing refrigerator odors and drying out on the exposed edges.
For longer storage, freeze individual bars wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I freeze these bars?
Yes — they freeze very well. Wrap individually and thaw overnight in the refrigerator.
Can I use low-fat cream cheese?
Yes, but the texture will be softer and less rich. Full-fat block cream cheese gives the best result.
How do I avoid cracks?
Don’t overmix after adding eggs, don’t overbake, and let the bars cool slowly at room temperature before refrigerating.
Can I use a different crust?
Yes — Oreo cookies, chocolate graham crackers, or digestive biscuits all make excellent alternatives.
How do I cut clean slices?
Chill fully — at least 4 hours — before cutting. Use a sharp knife dipped in hot water and wiped dry between each cut.
What can I serve alongside these Reese’s Cheesecake Bars?
These bars are a complete dessert on their own. For another Reese’s peanut butter cup dessert in a different cookie format to put out on the same dessert table, these peanut butter cup cookies press a Reese’s cup into the center of a warm peanut butter cookie immediately after baking for the same chocolate-peanut butter combination in a completely different texture.
Reese’s Cheesecake Bars
Equipment
- Baking pan
- mixing bowl
Ingredients
Ingredients
- 400 g cream cheese
- 1 cup Reese’s cups
Instructions
- Prepare crust.
- Bake cheesecake.
Notes
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