These Reese’s Cheesecake Bars will send you on a nostalgic trip down memory lane.
Reese’s cheesecake bars are exactly what you think they are: creamy cheesecake bars with Reese’s Peanut Butter Cups, Reese’s Pieces, and a chocolate drizzle. This dessert fills me with so much nostalgia because these were some of my favorite candies as a kid. Think of this as a more dressed-up way to enjoy a classic childhood treat.
I saw this recipe first on Tasty Kitchen, and since I had some cream cheese sitting in the fridge, I took it as a sign to set aside an afternoon to make these bars. I love cheesecake bars, but when you want it done right, it’s kind of a full-day situation—from mixing to chilling to slicing. Cheesecake bars have all the cheesecake vibes you love in a portable bar form, which I think is easier to feed a group—especially kids.
You still get that thick, tangy filling that’s so smooth and plush, then the satisfying crunch of the buttery graham cracker crust. And the whole thing is studded with Reese’s candy, hitting you with rich chocolate and peanut butter. If, like me, you are a big fan of Peanut Butter Cups, you will love these.
Chill out
I know you’re dying to dig in, but you really must let the cheesecake bars cool properly before you start slicing and serving. The same goes for a traditional cheesecake, which can take even longer to cool—often overnight.
The bars go through a slow cooling process where they sit on a rack at room temperature for a few hours, then move to the fridge for a few more. This ensures the cheesecake itself properly sets and stabilizes. Otherwise, when you slice in, you’ll get a goopy mess.
How do I store leftovers?
Store the bars in an airtight container in the fridge for 3-4 days. For longer storage, freeze sliced bars (wrap them well) for up to 3 months. Thaw them overnight in the fridge when you’re ready to enjoy.
Serving suggestions
Ready to give a real cheesecake a go? Try this Ricotta Cheesecake or this Maple Cheesecake, which I love for fall. A rich Chocolate Cheesecake adds even more decadent vibes, while this zingy Key Lime Cheesecake is perfect for a summer get-together. Have some leftover cheesecake? Cut it up, batter it, and toss it in the deep fryer to make Fried Cheesecake balls.
Reese’s Cheesecake Bars
Ingredients
- 7 graham crackers
- 3 tablespoons brown sugar
- 6 tablespoons melted butter cooled
- 2 tablespoons flour
- 1/8 teaspoon salt
- 2 packages cream cheese (8 ounces each) room temperature
- 2/3 cups sugar
- 2 eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 12 whole Reese's Peanut Butter Cups divided
- 2 ounces semisweet chocolate melted
- Reese's Pieces optional, for garnish
Instructions
- Preheat the oven to 325°F. Line an 8-inch baking pan with parchment paper. Let about 3-4 inches of parchment paper hang over so the bars will be easy to lift out.
- Put the graham crackers in a food processor and pulse until they are finely crushed. Add the brown sugar, butter, flour, and salt. Pulse until combined.
- Transfer the crumb mixture into your baking pan and press the crumbs into the bottom. Bake for 12-15 minutes until crust begins to brown. Let it cool while you make the filling.
- Put the cream cheese in the food processor and run until smooth. Add in the sugar and blitz again until everything is light and fluffy.
- Scrape the bowl and add in the eggs one at a time while mixing
- Add in the sour cream and vanilla and mix well.
- Pour the batter into the cooled crust. Chop 9 of the Peanut Butter Cups, saving the rest for garnish. Gently swirl the chopped candies through the batter.
- Bake until the cheesecake is just set but the middle still jiggles, about 35-40 minutes. Rotate the pan halfway through baking.
- Let the pan cool on a rack for 2 hours. Cover with foil and refrigerate for 3 hours before cutting. Pull the bars from the pan and cut into squares.
- Melt the semisweet chocolate in the microwave or over a double boiler and drizzle over the cooled bars. Top with the remaining chopped Peanut Butter Cups and Reese's Pieces.
Your instructions are severely lacking. Oven Temps and how much sugar goes into each part.
Hi Lindsey. Thank you for your feedback, and I apologize for any confusion regarding the recipe. I’ll provide the oven temperature and sugar amounts for each part here:
For the crust:
– Oven temperature: Preheat oven to 325°F (162°C).
– Sugar amount: Add 3 tablespoons of brown sugar along with the graham crackers, butter, flour, and salt.
For the filling:
– Sugar amount: Add 2/3 cup sugar to the cream cheese mixture.
Follow the rest of the instructions as mentioned in the recipe, and bake the cheesecake in the preheated 325°F (162°C) oven for 35 to 40 minutes, rotating the pan halfway through baking.
I hope this clears up any confusion.