Last Updated on January 23, 2023 by Zara R.
These chocolate chip Reese’s cheesecake bars are to die for! They’re loaded with crunchy, creamy textures and flavors. And they’re easy to make!
Try these for your next special event. It’s worth every minute and will have your guests begging you for the recipe!
Why We Love These Chocolate Chip Reese’s Cheesecake Bars
Today we will show you how we make our chocolate chip Reese’s cheesecake bars. They are incredibly easy and loaded with texture and delicious sweet and nutty flavors.
These bars are made of three elements. The first is a traditional graham cracker crust base.
Then, we have a filling made with cream cheese, peanut butter, and chocolate chips. It has a combination of rich, creamy, soft, and fluffy textures.
And finally, we finish off the bars with a soft semi-sweet chocolate ganache. And, we’ve also incorporated some peanut butter chips over the top.
Sounds dreamy right? So, let’s take a look at how to make them!
What You Need To Make This Easy Chocolate Chip Cheesecake Bars Recipe
Ingredients for the crust
- 2 cups graham crackers, crushed
- 1/2 cup unsalted butter, melted
Ingredients for the filling
- 24 ounces full-fat cream cheese, softened at room temperature
- 3/4 cup granulated sugar
- 1/4 cup sour cream, room temperature
- 1 cup creamy smooth peanut butter, softened
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- 3 large eggs, room temperature
- 1 cup chocolate chips
Ingredients for the topping
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cream heavy cream
- 1 cup Reese’s Peanut Butter Baking Chips
Equipment
- 9×13-inch baking dish
- Non-stick baking paper
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
- Chopping board
- Knife
Step by step instructions
Step 1: Prepare the crust
Preheat your oven to 350ºF (180ºC). Line a 9×13-inch baking dish with non-stick baking paper. Leave some paper hanging over the sides. This will make it much easier to lift out of the dish.
Place the graham crackers inside a food processor. Pulverize them until you have a smooth uniform fine crumb. Then, add the melted butter and mix it in very well.
Press the crumbs into the lined baking dish. Use the back of a flat cup to pack them in tightly.
Step 2: Pre-bake the crust
Place the crust inside the oven to bake for 10 minutes. This will help prevent the filling from making it soggy.
Once the time has elapsed, remove the crust from the oven. Allow it to cool at room temperature.
Step 3: Prepare the cheesecake filling
Add the softened cream cheese and sugar to a large mixing bowl. Then, beat them together until they become light and fluffy.
Whisk in the sour cream, smooth peanut butter, vanilla extract, and pinch of salt. Make sure you have a completely uniform mixture before adding the eggs.
Then, add one egg to the peanut butter mixture. Mix it in well before adding the next. Keep adding until all the eggs have been incorporated.
Finally, whisk in the chocolate chips.
Step 4: Bake the chocolate chip Reese’s cheesecake bars
Gently pour the peanut butter chocolate chip cheesecake batter over the par-baked crust. Make sure it’s level.
Then, bake it for roughly 35 to 38 minutes. Always check if it has been set before removing it from the oven. You can use a thermometer or do the jiggle test.
Step 5: Cool the cheesecake bars
Once the bars have been completely cooked, turn off the oven. Open the door slightly and allow them to cool for about 1 hour.
Then, transfer them to a wire rack at room temperature. Leave them to cool for another hour.
Wrap the entire baking dish with plastic or saran wrap. Place the cheesecake bars inside the fridge. They can be left to set for about 3-4 hours.
Step 6: Make the ganache
Once the cheesecake is almost completely set in the fridge, start making the chocolate ganache.
Place the chocolate chips in a large mixing bowl. Add the heavy cream to another bowl. Heat the cream in a microwave until it starts steaming.
Add the hot cream over the chocolate chips. Stir the ingredients gently until you have a uniform chocolate emulsion.
Allow it to cool to room temperature. But, don’t leave it to set completely.
Step 7: Finish off the chocolate chip Reese’s cheesecake bars
When your bars have set in the fridge and the ganache is cooled, you can finish off this Reese’s cheesecake recipe.
Pour the smooth runny (slightly warm) ganache over the top of the cheesecake bars. Then, sprinkle the peanut butter chips over the chocolate surface.
Leave the bars to set inside the fridge for another 30-40 minutes. The chocolate should be set then.
Step 8: Portion your Reese’s cheesecake bars
Once the cheesecake bars have been set, remove them from the fridge. Use a slightly heated thin-bladed knife and glide it across the sides of the baking dish. This is to separate the chocolate and cheesecake from the dish.
Then, lift the entire cheesecake out. Set it on a chopping board. Cut the slab into bars of your preference. Store the bars inside the fridge in an airtight container.
Expert Tips And Tricks
- The edges of these Reese’s cheesecake bars will crack when they bake. It’s perfectly normal for a cheesecake of this shape and size. The ganache will cover them completely.
- When making the ganache, it can sometimes cool too quickly without the chocolate melting. In that case, simply heat the mixture in a microwave for 10 seconds at a time. Mix the ganache well between each addition so it doesn’t overheat.
- If you’d like you can also add chopped Reese’s pieces on top of the chocolate ganache.
Preparations Times And Servings
| Preparation Time | Baking Time | Servings |
| 25 minutes | 50 minutes | 20-24 |
Chocolate Chip Reese’s Cheesecake Bars – Final Thoughts
As you can see, we aren’t holding back the calories on this recipe! It is the ultimate cheat-day treat packed with rich chocolate and peanut butter flavors.
Let us know what you think! And don’t forget to share this recipe with your fellow bakers and cheesecake lovers!
Easy 1 Hour Chocolate Chip Reese’s Cheesecake Bars Recipe
Equipment
- 9x13-inch baking dish
- Non-stick baking paper
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
- Chopping board
- Knife
Ingredients
Ingredients for the crust
- 2 cups graham crackers, crushed
- 1/2 cup unsalted butter, melted
Ingredients for the filling
- 24 ounces full-fat cream cheese, softened at room temperature
- 3/4 cup granulated sugar
- 1/4 cup sour cream, room temperature
- 1 cup creamy smooth peanut butter, softened
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- 3 large eggs, room temperature
- 1 cup chocolate chips
Ingredients for the topping
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cream heavy cream
- 1 cup Reese's Peanut Butter Baking Chips
Instructions
- Prepare the crustPreheat your oven to 350ºF (180ºC). Line a 9x13-inch baking dish with non-stick baking paper. Leave some paper hanging over the sides. This will make it much easier to lift out of the dish.Place the graham crackers inside a food processor. Pulverize them until you have a smooth uniform fine crumb. Then, add the melted butter and mix it in very well.Press the crumbs into the lined baking dish. Use the back of a flat cup to pack them in tightly.2 cups graham crackers, crushed, 1/2 cup unsalted butter, melted
- Pre-bake the crustPlace the crust inside the oven to bake for 10 minutes. This will help prevent the filling from making it soggy.Once the time has elapsed, remove the crust from the oven. Allow it to cool at room temperature.
- Prepare the cheesecake fillingAdd the softened cream cheese and sugar to a large mixing bowl. Then, beat them together until they become light and fluffy.Whisk in the sour cream, smooth peanut butter, vanilla extract, and pinch of salt. Make sure you have a completely uniform mixture before adding the eggs.Then, add one egg to the peanut butter mixture. Mix it in well before adding the next. Keep adding until all the eggs have been incorporated.Finally, whisk in the chocolate chips.24 ounces full-fat cream cheese, softened at room temperature, 3/4 cup granulated sugar, 1/4 cup sour cream, room temperature, 1 cup creamy smooth peanut butter, softened, 1 1/2 teaspoons vanilla extract, Pinch of salt, 3 large eggs, room temperature, 1 cup chocolate chips
- Bake the chocolate chip Reese's cheesecake barsGently pour the peanut butter chocolate chip cheesecake batter over the par-baked crust. Make sure it's level.Then, bake it for roughly 35 to 38 minutes. Always check if it has been set before removing it from the oven. You can use a thermometer or do the jiggle test.
- Cool the cheesecake barsOnce the bars have been completely cooked, turn off the oven. Open the door slightly and allow them to cool for about 1 hour.Then, transfer them to a wire rack at room temperature. Leave them to cool for another hour.Wrap the entire baking dish with plastic or saran wrap. Place the cheesecake bars inside the fridge. They can be left to set for about 3-4 hours.
- Make the ganacheOnce the cheesecake is almost completely set in the fridge, start making the chocolate ganache.Place the chocolate chips in a large mixing bowl. Add the heavy cream to another bowl. Heat the cream in a microwave until it starts steaming.Add the hot cream over the chocolate chips. Stir the ingredients gently until you have a uniform chocolate emulsion.Allow it to cool to room temperature. But, don't leave it to set completely.1 1/2 cups semi-sweet chocolate chips, 1/2 cream heavy cream
- Finish off the chocolate chip Reese's cheesecake barsWhen your bars have set in the fridge and the ganache is cooled, you can finish off this Reese's cheesecake recipe.Pour the smooth runny (slightly warm) ganache over the top of the cheesecake bars. Then, sprinkle the peanut butter chips over the chocolate surface.Leave the bars to set inside the fridge for another 30-40 minutes. The chocolate should be set then.1 cup Reese's Peanut Butter Baking Chips
- Portion your Reese's cheesecake barsOnce the cheesecake bars have been set, remove them from the fridge. Use a slightly heated thin-bladed knife and glide it across the sides of the baking dish. This is to separate the chocolate and cheesecake from the dish.Then, lift the entire cheesecake out. Set it on a chopping board. Cut the slab into bars of your preference. Store the bars inside the fridge in an airtight container.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
