Peanut Butter Cheesecake Brownies are a delicious treat made with a brownie base, peanut butter cheesecake topping, and filled with chopped Reese's Peanut Butter Cups. If you love peanut butter, this is sure to be your new favorite dessert!
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Peanut butter cheesecake brownies are a sweet treat full of rich chocolate brownie goodness and creamy peanut butter decadence. This is a great dessert to have on hand for any special occasion.
Check out my Rocky Road Brownies and my Red Velvet Brownies for more amazing brownie recipes! And, if you love peanut butter, don't miss these No Bake Chocolate Peanut Butter Bars or these Peanut Butter Shortbread Bars.
You'll Love Peanut Butter Cheesecake Brownies!
Peanut Butter Cheesecake Brownies are the ultimate treat for chocolate peanut butter lovers! Made with a fudgy brownie layer topped with a peanut butter cheesecake layer, these are sure to be a new favorite!
Why settle for an ordinary dessert when you can make a statement with these peanut butter brownies. This show stopping dessert is the best way to please any peanut butter fans.
You'll love the combination of fudgy brownies topped with a cream cheese layer without the boxed mix. The texture and flavors of this dessert will certainly please anyone who tries them.
You can make these peanut butter cheesecake bars ahead of time and refrigerate until ready to serve. They are great for potlucks, parties, or anytime you want a delicious peanut butter treat.
So, if you're craving the ultimate peanut butter chocolate treat, be sure to give these best peanut butter cheesecake brownies a try. This is sure to be one of your new favorite desserts!
Ingredients
- Unsalted butter: use unsalted butter or salted butter for the base of the brownies.
- Granulated sugar: regular granulated sugar is all you need for the brownie layer.
- Vanilla extract: use a bit of vanilla to help add flavor to the brownies.
- Eggs: Acts as a binding agent in the brownie batter. You'll need large eggs.
- All-purpose flour: regular all purpose flour works.
- Unsweetened cocoa powder: use unsweetened cocoa powder, like Hershey's.
- Salt: kosher salt is my favorite to use for baking.
- Baking powder: make sure you are using baking powder and not baking soda.
- Cream cheese (softened): use room temperature cream cheese. For best results, use full fat cream cheese.
- Peanut butter: use a creamy peanut butter, natural peanut butter works best
- Powdered sugar: you'll need confectioners sugar for the creamy peanut butter cheesecake filling.
- Whipped topping (thawed): use a brand like Cool Whip. The whipped topping will lighten the peanut butter layer, giving it a fluffy and airy consistency. Whipped cream can be substituted, see FAQs below.
- Peanut butter cups: chop and fold the peanut butter cups into peanut butter layer. Reese's Peanut Butter Cups are my go to!
How To Make Peanut Butter Cheesecake Brownies
Peanut Butter Cheesecake Brownies are the perfect treat for any peanut butter lover! Start by preheating your oven and lining a 9x13 inch baking pan with nonstick cooking spray and parchment paper; set aside.
To make this peanut butter cream cheese brownies extra easy, you could use a box mix or chocolate cake or a box brownie mix from the grocery store to make the bottom layer. However, with just a few pantry staples, you can make the brownies from scratch.
Step 1: Prep the brownie base
In a large mixing bowl or bowl of a stand mixer, use an electric mixer to combine the melted butter with the granulated sugar and vanilla extract. Then, gradually add the eggs, beating thoroughly.
In a the same bowl, combine flour, cocoa powder, baking powder, and salt. Beat the brownie batter until well blended.
Step 2: Bake and cool
Spread this brownie mixture into your prepared pan and bake for 25 to 30 minutes, or until set.
Let the brownies cool on a wire rack completely before adding cream cheese layer.
Step 3: Make the peanut butter cheesecake layer.
While the brownie cools, prepare the peanut butter layer. Beat the softened cream cheese and creamy peanut butter with a hand mixer on medium speed in a large bowl until well combined.
Gradually add the powdered sugar, blending thoroughly. Use a rubber spatula to fold in the thawed whipped topping.
Gently stir the peanut butter cups into the peanut butter mixture. Spoon mixture over the cooled brownies. Top with more chopped peanut butter cups.
Step 4: Chill and Serve.
Refrigerate the assembled dessert for at least 3 hours to allow the layers to set. Once chilled, lift the dessert out of the pan using the parchment paper and cut it into squares.
For the finishing touch, garnish with additional chopped peanut butter cups, if desired.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Recipe Tips
How to get a clean cut when serving: Dip a sharp knife in hot water before each cut, and wipe it clean. This helps achieve neat squares without the layers sticking to the knife.
Room temperature ingredients: The cream cheese should be at room temperature before using to achieve a smooth and well-blended texture.
Chilling time: Allow the dessert to chill in the refrigerator for at least 3 hours. This chilling time allows the layers to set properly, making it easier to cut into neat squares.
Parchment paper for easy removal: Line the baking pan with parchment paper, leaving some overhang on the sides. This makes it easier to lift the entire dessert out of the pan once it's chilled.
Leftovers: store leftover peanut butter cheesecake brownies in an airtight container in the refrigerator for up to a week.
Peanut Butter Cup Brownies In A Muffin Tin
Follow the same ingredient list as in the original recipe. Preheat your oven to 350 degrees. Line a muffin pan with paper cupcake liners for easy removal.
Prepare the brownie batter as per the original recipe. Instead of spreading it in a 13x9-inch pan, evenly distribute the batter among the paper liners, filling each about two-thirds full.
Adjust the baking time to approximately 18-20 minutes. Keep a close eye on them and perform the toothpick test – a toothpick inserted into the center should come out with a few moist crumbs but not wet.
While the brownie cups cool, prepare the peanut butter layer as instructed in the original recipe. Once the brownie cups are fully cooled, spread the peanut butter mixture over the tops. Refrigerate the assembled brownie cups for at least 3 hours to allow the layers to set.
Frequently Asked Questions
While creamy peanut butter is recommended for its smooth texture, you can use natural peanut butter.
Store the chilled peanut butter brownie cups in an airtight container in the refrigerator. They can be kept for up to 3-4 days. For longer storage, consider freezing.
Yes, these brownie cups freeze well. After cutting into squares, wrap each piece individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.
Yes, you can substitute homemade whipped cream for the frozen whipped topping. Whip 2 cups of heavy cream with sugar until stiff peaks form, and fold it into the peanut butter mixture.
More Simple Desserts!
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Peanut Butter Cheesecake Brownies
Equipment
- 9 x 13-Inch Cake Pan
Ingredients
- 1 cup unsalted butter, melted 2 sticks
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- ⅔ cups unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 8 ounces frozen tub whipped topping, thawed
- 8 peanut butter cups Reese's Peanut Butter Cups
- Additional peanut butter cups, for garnish optional
Instructions
- Heat oven to 350°F. Line 13×9-inch baking pan with parchment paper, extending beyond pan sides; set aside.
- Stir together butter, granulated sugar and vanilla in large mixing bowl. Gradually add eggs, beating thoroughly.
- In a separate bowl, stir together flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended.
- Spread batter in prepared pan. Bake 25 to 30 minutes or until brownie is set. (Brownie is fudgy and will not test done.) Cool completely in pan on wire rack.
- Remove wrappers from peanut butter cups; chop into small pieces. Set aside.
- Beat cream cheese and peanut butter until well blended. Add powdered sugar, blending thoroughly. Fold in whipped topping. Gently stir in peanut butter cup pieces; spread mixture over brownies.
- Refrigerate at least 3 hours. Lift dessert out of pan. Cut into squares. Garnish with additional peanut butter cup pieces, if desired.
Notes
- The cream cheese and eggs should be at room temperature before using to achieve a smooth and well-blended texture in both the brownie and peanut butter layers.
- Allow the dessert to chill in the refrigerator for at least 3 hours. This chilling time allows the layers to set properly, making it easier to cut into neat squares.
- Line the baking pan with parchment paper, leaving some overhang on the sides. This makes it easier to lift the entire dessert out of the pan once it's chilled.
- Storing: Store the chilled peanut butter brownie cups in an airtight container in the refrigerator. They can be kept for up to 3-4 days. For longer storage, consider freezing.
- Freezing: After cutting into squares, wrap each piece individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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