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- 1 cup graham cracker crumbs - 16 oz cream cheese, softened - 1/2 cup creamy peanut butter These main ingredients create the base of our cheesecake bars. The graham cracker crumbs form a crunchy crust. Cream cheese gives a rich, creamy texture. Peanut butter adds that delicious, nutty flavor we all love. - 1/4 cup heavy cream - Extra mini peanut butter cups The heavy cream is for whipping, making a light topping. Mini peanut butter cups add a sweet, chocolatey touch. Using these toppings makes your bars look and taste even better. - 1/2 cup unsalted butter, melted - 1/4 cup granulated sugar - 1 cup powdered sugar Unsalted butter binds the crust together. Granulated sugar sweetens the crust, while powdered sugar sweetens the filling. These baking essentials are key to a perfect dessert. - Preheat the oven to 325°F (160°C). - Prepare a 9x9-inch baking dish. You can grease it lightly or line it with parchment paper. This step helps with easy removal later. - In a medium bowl, combine 1 cup of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of granulated sugar. - Stir until the crumbs are fully coated and moistened. - Firmly press this mixture into the bottom of your dish. This creates a nice, compact crust. Bake it for about 10 minutes, then remove it to cool slightly. - In a large bowl, beat 16 ounces of softened cream cheese until smooth. - Gradually add 1 cup of powdered sugar while mixing. - Then, add 1 teaspoon of vanilla extract and 1/2 cup of creamy peanut butter. Mix on low speed until the blend is smooth and creamy. - Carefully fold in 2 cups of chopped mini peanut butter cups using a spatula. - Pour this filling over the cooled crust. Use your spatula to smooth the top. - Bake in the oven for 30-35 minutes. The edges should be set, but the center can have a slight jiggle. - Allow the bars to cool at room temperature for about an hour. - After that, refrigerate for at least 4 hours, or overnight if you have time. This chilling helps the bars set perfectly. - Softening cream cheese: Start by letting your cream cheese sit out for about 30 minutes. This helps it mix smoothly. If it's too cold, lumps can form in your filling. - Cooling times and chilling tips: After baking, let your bars cool at room temperature for an hour. This step helps set the filling. Then, chill them in the fridge for at least 4 hours. For the best taste, try chilling overnight. - Garnishing with whipped cream and chocolate: Whip some heavy cream until soft peaks form. Spread it on top of your chilled bars. Add mini peanut butter cups for a fun look. A drizzle of melted chocolate adds a nice touch too. - Flavor pairings and presentation ideas: Serve your bars with fresh berries. Strawberries or raspberries add a bright color and tartness. You can also pair them with a scoop of vanilla ice cream for extra creaminess. - Overmixing the filling: When adding the mini peanut butter cups, gently fold them in. Overmixing can make your filling too airy and lose that rich texture. - Proper crust preparation: Make sure to press the graham cracker crust firmly into the dish. This helps it hold together when you cut the bars. If it's too loose, it may crumble when serving. {{image_4}} You can switch up the nut butter for a new taste. Try almond or cashew butter. They add a nice twist to the classic flavor. You can also add chocolate or caramel swirls. Just drizzle them into the cheesecake filling before baking. It gives a fun look and a tasty surprise. For those who need gluten-free options, use gluten-free graham cracker crumbs. They work great as a base. If you're vegan, swap the cream cheese for a non-dairy version. You can also use vegan butter in place of regular butter. These changes keep the creaminess while fitting your diet. Want smaller portions? You can adapt this recipe for cupcake-sized servings. Just pour the filling into lined muffin tins. Bake them for about 20-25 minutes. Keep an eye on them; they bake faster than the full-sized bars. This way, everyone gets their own little treat! To keep your peanut butter cup cheesecake bars fresh, store them in the fridge. Place the bars in an airtight container. This helps prevent them from drying out. If you don't have a container, wrap them tightly in plastic wrap. Make sure to use a clean knife for cutting to avoid mess. If you want to freeze the bars, cut them into squares first. Wrap each square in plastic wrap, then place them in a freezer bag. This method keeps them fresh for up to three months. When you're ready to enjoy, just thaw them in the fridge overnight. These cheesecake bars stay fresh for about five days in the fridge. Look for signs of spoilage, such as a sour smell or a dry texture. You may also notice discoloration on the surface. If you see these signs, it's best to toss them. If you have leftovers that you want to warm up, thaw them slowly in the fridge. Avoid using the microwave, as it can change the texture. You can serve these bars chilled or at room temperature. Just let them sit out for about 15 minutes before serving for the best taste. To make these bars, start by preparing your oven and dish. Preheat your oven to 325°F (160°C). Grease a 9x9-inch baking dish. Then, mix graham cracker crumbs, melted butter, and sugar in a bowl. Press this mix into the dish to form a crust. Bake it for about 10 minutes. Next, beat softened cream cheese in a large bowl until smooth. Gradually add powdered sugar and mix until there are no lumps. Then, add vanilla extract and peanut butter. Mix until smooth. Fold in chopped mini peanut butter cups gently. Pour this filling over the cooled crust and bake for 30 to 35 minutes. Cool the bars at room temperature for an hour and chill in the fridge for at least four hours. Top with whipped cream and extra peanut butter cups before cutting. Yes, you can freeze these bars. After they cool and chill, cut them into squares. Wrap each square in plastic wrap or foil. Store them in an airtight container. They will stay fresh for up to three months in the freezer. To thaw, take out the bars and let them sit in the fridge overnight. You can also thaw them at room temperature for a couple of hours. This way, they will taste just as good as fresh! For neat cuts, use a sharp knife. Dip the knife in hot water, then wipe it dry. This helps the knife glide through the bars smoothly. Cut the bars into squares, wiping the knife clean between cuts. This method gives you clean edges and keeps the filling intact. Yes, you can make some substitutions. If you lack graham cracker crumbs, use digestive biscuits or vanilla wafer cookies for the crust. If you want a lower-fat option, use low-fat cream cheese. For a nut-free version, use sun butter instead of peanut butter. Each swap changes the flavor slightly but can still create a delicious treat! In this post, we explored how to make delicious Peanut Butter Cup Cheesecake Bars. We covered the main ingredients, from graham cracker crumbs to unsalted butter. The step-by-step instructions guide you through prepping, mixing, and baking. I shared tips for the perfect texture and ideas for serving. You can even try variations or store your bars for later enjoyment. With these insights, you’ll create a treat everyone will love. Enjoy your baking!

Peanut Butter Cup Cheesecake Bars

Indulge in the ultimate dessert experience with these Peanut Butter Cup Cheesecake Bars! This easy recipe combines a buttery graham cracker crust with creamy peanut butter cheesecake, topped with whipped cream and extra mini peanut butter cups for a delightful finish. Perfect for any occasion, these bars are sure to impress. Click through now for the full recipe and treat yourself to this rich, dreamy dessert!
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Ingredients
  

1 cup graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

16 oz cream cheese, softened to room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup creamy peanut butter

2 cups mini peanut butter cups, chopped

1/4 cup heavy cream (for topping)

Extra mini peanut butter cups (for garnish)

Instructions
 

Begin by preheating your oven to 325°F (160°C). Prepare a 9x9-inch baking dish by greasing it lightly or lining it with parchment paper, allowing for easy removal later.

    In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir the mixture until the crumbs are fully coated and moistened throughout.

      Firmly press the crumb mixture into the bottom of the prepared baking dish, creating an even and compact crust layer. Place the dish in the preheated oven and bake for about 10 minutes, then remove from the oven and let it cool slightly.

        In a large mixing bowl, use a hand mixer to beat the softened cream cheese until it's smooth and creamy. Gradually add the powdered sugar, continuing to mix until the ingredients are well combined and there are no lumps.

          Add the vanilla extract and creamy peanut butter to the cream cheese mixture, mixing on a low speed until everything is thoroughly blended together.

            Carefully fold in the chopped mini peanut butter cups using a spatula, making sure they are evenly distributed throughout the cheesecake filling without over-mixing.

              Pour the peanut butter cheesecake filling over the cooled graham cracker crust. Use a spatula to smooth the top and create an even layer.

                Bake the cheesecake bars in the oven for 30-35 minutes or until they are set around the edges but still have a slight jiggle in the center. Once done, remove from the oven and allow to cool to room temperature for about an hour.

                  After cooling, transfer the baking dish to the refrigerator and chill the bars for at least 4 hours, or overnight if possible, to achieve the best texture.

                    Just before serving, whip the heavy cream in a mixing bowl until soft peaks form. Spread or pipe the whipped cream evenly over the chilled cheesecake bars. For an extra touch of indulgence, garnish with additional mini peanut butter cups on top.

                      Using a sharp knife, cut the bars into squares and serve chilled for a decadent treat!

                        Prep Time: 20 mins | Total Time: 5 hours (including chilling) | Servings: 16 squares

                          - Serving Suggestions: Serve these delightful bars on a dessert platter garnished with chocolate shavings or a drizzle of melted chocolate for added visual appeal.