Ingredients (12 bars)

For the Graham Cracker Base

2 cups (240g) graham cracker crumbs (from ~16-18 full sheets)

1/3 cup (67g) granulated sugar

7 Tbsp (99g) unsalted butter, melted

For the Peanut Butter Filling

12 oz cream cheese, room temperature

3/4 cup (195g) creamy peanut butter

3/4 cup (90g) powdered sugar

3/4 cup (180ml) heavy whipping cream

1 1/2 tsp vanilla extract

For the Topping (Optional)

2 Tbsp creamy peanut butter, melted

1/4 cup mini chocolate chips

1/4 cup mini peanut butter cups

Make the Crust and Filling

Line a 9×9 inch pan with parchment paper, leaving some overhang on the sides to lift the bars out later.

In a food processor, pulse the graham crackers into fine crumbs. Add the sugar and pulse a few more times to combine. While the processor is running on low, stream in the melted butter until the mixture looks like wet sand.

Alternatively, you can crush the graham crackers in a bag and mix the crust by hand in a bowl.

Press the crumb mixture firmly and evenly into the bottom of the prepared pan. A flat-bottomed measuring cup works well for this. Place the pan in the refrigerator while you make the filling.

In a large bowl, beat the room temperature cream cheese on medium-high speed until it’s completely smooth and creamy. Add the peanut butter and powdered sugar, and beat on low speed at first, then increase to medium until combined.

In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form; this should take ~1-2 minutes. Fold about half of the whipped cream into the peanut butter mixture until it’s mostly incorporated, then gently fold in the remaining half.

Assemble and Chill for at Least 3 Hours

Pour the cheesecake filling over the chilled crust and spread it into an even layer. If you’re using toppings, drizzle the melted peanut butter over the top and swirl it with a knife. Sprinkle on the mini chocolate chips and peanut butter cups.

Place the pan back in the refrigerator and let the bars chill for at least 3 hours, or overnight, until the filling is firm.

To serve, lift the bars out using the parchment paper overhang and slice them into squares with a sharp knife.

Line 9×9 pan with parchment paper, leaving overhang.
Pulse graham crackers into crumbs, mix with sugar and melted butter until like wet sand.
Press crumb mixture firmly into pan bottom. Refrigerate.
Beat cream cheese until smooth. Add peanut butter and powdered sugar, beat until combined.
Whip heavy cream and vanilla until stiff peaks form.
Fold whipped cream into peanut butter mixture in two batches.
Spread filling over crust.
Drizzle melted peanut butter on top, swirl with knife. Sprinkle with chocolate chips and peanut butter cups.
Refrigerate until firm, at least 3 hours.
Lift using parchment and slice into squares.

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