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Peanut Butter & White Chocolate Brownie Cheesecake Bars

These Peanut Butter & White Chocolate Brownie Cheesecake Bars are a perfect combination of creamy & smooth, while not being overly sweet.
Prep Time20 mins
Cook Time20 mins
Total Time2 hrs 40 mins
Course: Dessert
Servings: 9 bars
Calories: 427kcal
Author: Sandra

Ingredients

Brownies

  • 1/2 cup butter softened
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Peanut Butter Cheesecake

  • 8 ounces cream cheese
  • 2 tablespoons + 1 teaspoon white granulated sugar
  • 1 cup Cool Whip about 1/2 container
  • 2-4 tablespoons peanut butter to taste

White Chocolate Cheesecake

  • 8 ounces cream cheese
  • 2 tablespoons+ 1 teaspoon white granulated sugar
  • 1 cup Cool Whip about 1/2 container
  • 1/4 cup white chocolate chips

Instructions

Brownies

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  • Cool on a wire rack. Once cooled, make cheesecakes.

Peanut Butter Cheesecake

  • In a medium mixing bowl whip together cream cheese and sugar until smooth and creamy. Add in peanut butter until fully combined. Stir in Cool Whip until it is well blended and there are no chunks of Cool Whip.
  • Spoon this over the prepared brownies and spread out evenly. Place in the refrigerator while you prepare the white chocolate cheesecake.

White Chocolate Cheesecake

  • In a small bowl melt white chocolate chips in the microwave in 30 second intervals, stirring in between until melted.
  • In a medium mixing bowl whip together cream cheese and sugar until smooth and creamy. Add in melted white chocolate until fully combined. Stir in Cool Whip until it is well blended and there are no chunks of Cool Whip.
  • Spoon this over peanut butter cheesecake and spread out evenly using a spatula or knife.
  • Place in the refrigerator to chill for 1-2 hours. Once cheesecake is set, serve and enjoy!

Notes

Total time, includes 2 hours to chill the cheesecake bars.

Nutrition

Calories: 427kcal | Carbohydrates: 49g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 439mg | Potassium: 260mg | Fiber: 1g | Sugar: 38g | Vitamin A: 675IU | Calcium: 121mg | Iron: 1.1mg