I hadn’t made a cheesecake-based dessert in a while, and with a couple of cream cheese packages nearing their expiration date I decided it was time. Peanut butter and chocolate is one of those classic flavor pairings that always delivers, so I turned it into a marbled cheesecake bar that’s rich, nostalgic, and easy to pull together.
These Peanut Butter Chocolate Swirl Cheesecake Bars look impressive but are fairly straightforward. I like using a food processor to get the cream cheese silky smooth, and most of the ingredients are pantry staples—graham crackers, butter, cream cheese, sugar, eggs, sour cream, vanilla, chocolate chips, and creamy peanut butter. I tend to stock chocolate chips year-round, and my kids always have graham crackers on hand, so this came together with what I already had in the kitchen. If you’re a peanut butter fan like I am, you’ll love the flavor.
I chose to bake this as bars rather than a classic round cheesecake. Bars are easier to portion and share, and this recipe yields 16 squares—small servings that are perfectly decadent without being overwhelming. The peanut butter layer and the chocolate swirl create a beautiful marbled effect that’s satisfying to slice and serve. Ready to make some? Here’s everything you need.
More Cheesecake Recipes
- {Almost} Turtle Cheesecake
- No-Bake Nutella Cheesecake
- Valentine’s Day Cheesecake
- Gingersnap Pumpkin Cheesecake
- Caramel Apple Cheesecake Bars
Peanut Butter Chocolate Swirl Cheesecake Bars
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Ingredients
- 1 sleeve chocolate graham crackers (9 full sheets)
- 6 Tbsp (85 g) butter, melted
- 16 oz (452 g) Neufchatel cream cheese (two 8 oz blocks), room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60 g) sour cream, room temperature
- 1 tsp vanilla extract
- ½ cup (85 g) chocolate chips (milk, semi-sweet, or dark)
- ½ cup (132 g) creamy peanut butter
Instructions
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Preheat oven to 350°F. Pulse the graham crackers in a food processor until they form fine crumbs. Mix the crumbs with the melted butter, press firmly into an 8×8 or 9×9-inch square baking dish, and bake 12–15 minutes until set and the edges are slightly crisp.
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In a clean food processor, blend the cream cheese and sugar until smooth. Scrape the bowl, then add the eggs one at a time, blending after each. Add the sour cream and vanilla, and blend until fully incorporated.
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Scoop out 1 cup of the cheesecake batter into a separate bowl. Melt the chocolate chips and stir into that cup of batter until smooth to make the chocolate portion. To the remaining batter in the processor bowl, add the peanut butter and blend until smooth.
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Spread half of the peanut butter cheesecake batter over the cooled crust. Drop spoonfuls of the chocolate batter and the remaining peanut butter batter over the top, then use a knife to swirl gently until you get a marbled pattern. Tap the pan on the counter to settle the batter.
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Bake at 350°F for 20–25 minutes, until the edges are set but the center still has slight give. Turn the oven off and leave the cheesecake inside for 1 hour to finish baking gently—this helps reduce cracking without a water bath.
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Remove from the oven and cool at room temperature for a couple of hours. Cover loosely and refrigerate for at least 4 hours or overnight. Keep chilled and slice into squares with a hot knife when ready to serve.
Notes
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