Peanut Butter and Oreos really are a perfect pair. The Parent Trap movie always comes to my mind when I think about this flavor duo. Do you remember the scene where the girls realize they both love dipping Oreos in peanut butter?! I like to think Hallie and Annie would chow down on these Peanut Butter Oreo Cheesecake Bars right before doing the secret handshake. Anyway, whether you’re sharing these with your twin sister or just enjoying them yourself, I think you’re going to love them!
My Peanut Butter Oreo Cheesecake Bars start with a thick Oreo crust layer which is topped with a rich peanut butter cheesecake filling that has crushed Oreos mixed in. After the bars bake and cool, I like to drizzle on some chocolate ganache and crush up even more Oreos on top. They are creamy, indulgent, and so delicious.
I love these cheesecake bars because they are so quick and simple yet still decadent and sure to impress. No eggs and no water bath are needed, like many traditional cheesecake recipes. You could even easily make these gluten-free by substituting gluten-free flour and gluten-free Oreos!
Ingredients for Peanut Butter Oreo Cheesecake Bars
Just a few simple ingredients for these tasty treats. Let’s go over what you’ll need.
- Butter, melted
- Cream Cheese
- Peanut Butter
- All-purpose Flour
- Vanilla Extract
What Type of Peanut Butter Should I Use?
There are two types of peanut butter, natural and regular (conventional), that can each give very different results in the outcome of a recipe but for this one, you can actually use either! Natural peanut butter generally has no sugar added and often needs to be stirred before use, while regular peanut butter (like Skippy or Jif) has added sugar and oil which makes it a creamier consistency.
I tested both of these types of peanut butter out in these Peanut Butter Oreo Cheesecake Bars and concluded that they both taste delicious. It was a pretty minimal difference between the two types but I did notice a few things. The one with natural peanut butter was less sweet and had a more tangy taste. The one with conventional peanut butter had more sweetness, a bit less tang, and was overall a richer bite. Ultimately, I did use the natural peanut butter in my final batch because I felt like the cheesecake filling paired with the Oreo crust was rich enough, with a good amount of sweetness.
Tips for the best Peanut Butter Oreo Cheesecake Bars
- Room temperature ingredients. Make sure your butter and cream cheese for the cheesecake filling is at room temperature before mixing. This will help ensure that the cheesecake filling is creamy and smooth with no lumps.
- Let the cheesecake cool completely. I know it’s tempting to dig into this right out of the oven but you’ll want to give it time to set up and cool completely in the fridge. Not only will it be easier to cut but cheesecake just tastes better cold anyway! This would be a great recipe to make a day ahead and let it chill overnight before cutting and serving.
- Add the ganache on top. This is totally optional but I love the extra hit of chocolate and the pretty drizzle design. It also covers any imperfections or slight cracking that may happen on the top of the cheesecake. You could even pour a layer of the warm ganache over the top of the cheesecake once it’s cool, let it firm up, and then cut for an added rich, chocolatey layer!
If you’re a fan of the peanut butter and Oreo combo, then you’ve got to give this a try. Happy cheesecake making!
Peanut Butter Oreo Cheesecake Bars
For the Oreo Crust
- 20 oreo cookies
- 3 Tablespoons (42g) unsalted butter, melted
For the Peanut Butter Cheesecake Filling
- 1 lb (454g) cream cheese, at room temperature
- ⅔ cup (140g) granulated sugar
- ½ cup (125g) peanut butter
- 2 Tablespoons (32g) milk, at room temperature
- 1 Tablespoon (10g) all-purpose flour
- 1 Tablespoon (13g) vanilla extract
- 8 oreo cookies, coarsely chopped, plus more for topping (if desired)
Ganache Drizzle (optional)
- ¼ cup (56g) dark chocolate
- ¼ cup (56g) heavy cream
- Preheat oven to 350° F. Lightly grease an 8” x 8” square pan with cooking spray. Line with parchment paper to create a sling, with an overhang on all four sides.
- Oreo Crust: In a food processor, add the oreos and pulse to fine crumbs. Combine the crumbs with the melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan, firmly packing it down. Bake for 8 minutes. Set the crust aside and leave the oven on.
- Peanut Butter Cheesecake Filling: Using a handheld mixer or a stand mixer fitted with a paddle attachment, combine the cream cheese and sugar until smooth and no lumps remain.
- Add the peanut butter, milk, flour, and vanilla extract, mixing just until combined. Fold in the chopped oreos.
- Pour the cheesecake filling onto the baked oreo crust. Bake for 45-50 minutes until the top of the cheesecake is lightly brown and the edges slightly start to crack.
- Leave the cheesecake at room temperature until cool enough to handle then refrigerate until it is completely cool and chilled before cutting.
- Once cooled, remove the cheesecake from the pan and cut it into pieces.
- Ganache Topping: Combine the chocolate and heavy cream in a microwave-safe dish and heat in 20-second increments, stirring in between until melted.
- Drizzle the warm ganache on the cheesecake bars and top with more crushed oreos, if desired, and enjoy!
- Peanut Butter: You can use natural peanut butter (no sugar added) or regular (like Skippy or Jif). The natural kind will make it slightly less sweet and taste tangier while the conventional type will add extra sweetness and make it taste extra rich.