Peanut Butter Cheesecake Squares

These peanut butter cheesecake squares are everything you love about cheesecake in a portable, shareable bar format. Cream cheese and creamy peanut butter beaten together create a filling that’s rich and nutty with that familiar cheesecake tang, all set on a prebaked graham cracker crust.

The crust gets baked first for 20 minutes before the filling goes on. That step is what keeps the base crisp and crunchy instead of turning into a soggy layer under the wet filling. It’s an extra 20 minutes, but it makes the difference between a cheesecake bar and a cheesecake mess.

Chopped peanuts stirred into the filling add crunch throughout, so you get texture in every bite rather than just smooth cream. The chocolate drizzle on top ties the whole peanut butter-chocolate combination together. Melt the chips with a tiny bit of shortening for a smooth, glossy drizzle that snaps when chilled.

Pro Tips

• Soften the cream cheese completely. Cold cream cheese leaves lumps in the filling that won’t bake out.
• Beat the cream cheese and peanut butter together first before adding the egg and milk. This ensures a smooth base without overmixing the egg (which causes puffing and cracking).
• The filling is done when it’s set but still has the slightest jiggle in the center. It firms up more as it chills.
• Chill thoroughly before cutting. Cold cheesecake cuts into clean squares; warm cheesecake smears and sticks to the knife.

Variations

• Use crunchy peanut butter instead of creamy for even more peanut texture without adding extra nuts.
• Swap the chocolate drizzle for a swirl of strawberry jam on the filling before baking for a PB&J twist.
• Press mini chocolate chips into the top of the filling before baking for a chocolate-studded surface.