Description
These Fluffernutter Cheesecake Bars are a deliciously rich and creamy dessert combining the classic flavors of peanut butter and marshmallow in a decadent cheesecake bar. Featuring a buttery sugar cookie crust topped with a smooth peanut butter cream cheese filling and finished with whipped cream, marshmallow creme drizzle, and peanut butter chips, these bars are perfect for peanut butter lovers looking for a unique no-bake cheesecake treat with a delightful texture contrast.
Ingredients
Scale
Crust
- 1 cup salted butter (softened)
- 1 cup sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Peanut Butter Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar (divided)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups heavy whipping cream (cold)
Topping
- 6 oz marshmallow creme (more or less depending on preference)
- 1/3 cup creamy peanut butter
- 1/2 cup peanut butter or butterscotch chips
Instructions
- Preheat and prepare dish: Preheat oven to 350°F. Line a 9×13 casserole dish with parchment paper for easy removal and clean up.
- Cream sugar and butter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs and vanilla extract, then beat on high speed for 2 minutes to incorporate air and create a smooth texture.
- Mix dry ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add these dry ingredients to the butter mixture, beating just until combined to avoid overmixing.
- Form crust and bake: Press the sugar cookie dough evenly into the bottom of the prepared 9×13 baking dish. Bake at 350°F for 15 minutes or until set and lightly golden.
- Prepare peanut butter cheesecake filling: In a medium bowl, beat together softened cream cheese, peanut butter, powdered sugar (reserve some for folding), vanilla extract, and sour cream until smooth and fully combined.
- Whip heavy cream: Pour 2 cups of cold heavy whipping cream into a chilled mixing bowl. Using a stand mixer with a whisk attachment or a handheld mixer, beat on medium-high speed until stiff peaks form.
- Fold whipped cream into filling: Gently fold the whipped cream into the peanut butter cream cheese mixture using a spatula, ensuring the mixture remains light and fluffy.
- Assemble bars: Spread the peanut butter cheesecake filling evenly over the cooled sugar cookie crust, smoothing the top with a spatula.
- Chill to set: Place the assembled bars in the refrigerator for at least 4 hours or in the freezer for a minimum of 2 hours to allow the filling to set fully.
- Warm peanut butter for topping: Warm the peanut butter in the microwave until runny to make drizzling easier.
- Drizzle toppings: Load the warmed peanut butter and marshmallow creme into separate Ziploc bags, snip off the corners, and drizzle both over the top of the chilled bars for decoration and added flavor.
- Add chips topping: Sprinkle peanut butter or butterscotch chips evenly over the drizzled bars.
- Serve: Using a sharp knife, cut the bars into 12 servings. Serve chilled and enjoy!
Notes
- Make sure the cream cheese and butter are softened to room temperature for easier mixing.
- Whip the heavy cream until stiff peaks form to achieve a light and airy cheesecake filling.
- If you prefer a firmer cheesecake, chill the bars overnight.
- Adjust the amount of marshmallow creme and peanut butter in the drizzle to suit your taste preference.
- Use parchment paper to easily lift bars out of the pan without breaking.
- Store bars in the refrigerator up to 3 days or freeze for longer storage.
