Peanut Butter Cup Pretzel Cheesecake Bars

Jump to Recipe

Or try my Nutella swirl cheesecake bars.

Thick peanut butter cheesecake filling on top of a salty pretzel crust, stuffed with Reese’s Peanut Butter Cups, and a chocolate drizzle on top.

Peanut Butter Cup Pretzel Cheesecake Bars. All of my favorites in one! sallysbakingaddiction.com

I’m really sorry for doing this to you today.  Really, I am.

Apparently I’m all over the place this week. Sunday night I treated myself to a Wendy’s Frosty. Yesterday I made a large detox smoothie.  Today I’m stuffing my face with peanut butter cup cheesecake bars.

If there is such a thing as dessert A.D.D. – I have it.

Pretzel Crusted Peanut Butter Cheesecake Bars. Salty, crunchy crust with a decadent and creamy peanut butter cheesecake filling. Topped with a decadent chocolate drizzle! sallysbakingaddiction.com

I adore the combination of peanut butter, chocolate, and pretzels. A-DORE. I have plenty of recipes on this website filled with desserts combining the three!  It’s the perfect trio. Salty, sweet, chocolatey, crunchy, peanut buttery, decadent.

I probably love cheesecake as much as I love peanut butter (yes, it’s true!), and these scrumptious bars have been on my to-do list for ages.  They will totally blow your diet, but they are worth every single minute on the treadmill!

You’re going to start with a pretzel crust. Yes, a buttery crust made from pretzels!  Crushed pretzels, sugar, and melted butter. Told you – this is not diet food!  You’ll need 1.5 cups of crushed pretzels, which is about 3 cups of actual pretzels.  Grind the pretzels up as much as you can. And make sure no one is sleeping in your house when you do so.  Hard pretzels in a food processor is L-O-U-D. Sorry I woke you up, Kevin. 😉

How to make a Pretzel Crust for pies and dessert bars. Read more at sallysbakingaddiction.com

Mix the ground up pretzels with the melted butter and sugar and press into your pan.  Bake the crust for about 10-12 minutes as you prepare the filling.  This salty pretzel crust can also be used for my S’mores Brownie Pie, Key Lime Pie Squares, or these Snickers Cheesecake Bars (yum!).

The pretzel crust is sort of crumbly.  There’s no way around it.  Pretzels cannot be ground up as finely as graham crackers, so just expect a few crumbs when you cut into and bite into these bars. Have a napkin handy!

The cheesecake filling is easy peasy. Cream cheese, egg, sugar, vanilla extract, and creamy peanut butter.  Beat all that together until smooth and mix in several Reese’s Peanut Butter Cups (the more, the merrier!). Pour on top of your pretzel crust.  Bake for 30ish minutes.  Chill the bars for 3 hours before cutting into squares. Waiting is torture. Pure torture.

Peanut Butter Cup Pretzel Cheesecake Bars. Unbelievably good. sallysbakingaddiction.com

A little chocolate drizzle is the cherry on top, no?  Melt a few chocolate chips with some peanut butter (yep, more peanut butter), and drizzle on top of each cheesecake bar. The drizzle is completely optional, but I never say no to more chocolate and peanut butter.

These cheesecake bars are so good it’s scary.  If you do NOT like sweet and salty desserts, this recipe is not for you.  The crust is made from salty pretzels, so yes – the crust will be salty!  The peanut butter cheesecake filling is undoubtedly the creamiest cheesecake on the planet. And there’s enough peanut butter cups mixed inside the filling to make my No-Bake Reese’s Bars jealous.

What I love most about these bars is how thick the filling is.  You won’t even believe it will fit into a tiny 8×8 pan. It will practically fill the entire pan.  These bars are so thick and monstrous.  It’s glorious.  They’re crunchy, creamy, salty, sweet, and dangerously addicting.  Quite frankly, I think I found my new favorite dessert!  And yours, too. 😉

Peanut Butter Cup Pretzel Cheesecake Bars. Unbelievably good. sallysbakingaddiction.com

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

More cheesecake recipes to try!

  • Peanut Butter Cup Pretzel Cheesecake Bars
  • Peanut Butter Cup Pretzel Cheesecake Bars

Baking a cheesecake as bars is so much easier than an entire cheesecake! This recipe makes 16 cheesecake bars.

Ingredients:

  • Pretzel Crust

    • 1 and 1/2 cups (120g) very finely ground salty pretzels (about 3 cups whole pretzels)
    • 3 Tablespoons (35g) granulated sugar
    • 7 Tablespoons (100g) unsalted butter, melted

    Peanut Butter Cheesecake Filling

    • 16 ounces (448g) cream cheese, softened to room temperature (not fat free)
    • 1 large egg
    • 1/4 cup (50g) granulated sugar
    • 1/2 cup (125g) creamy peanut butter
    • 2 teaspoons vanilla extract
    • 10 regular sized Reese's Peanut Butter Cups, chopped (or 20 small)

    Chocolate Drizzle

    • 1 Tablespoon (15g) creamy peanut butter
    • 1/4 cup (45g) chocolate chips
  • Pretzel Crust

    • 1 and 1/2 cups (120g) very finely ground salty pretzels (about 3 cups whole pretzels)
    • 3 Tablespoons (35g) granulated sugar
    • 7 Tablespoons (100g) unsalted butter, melted

    Peanut Butter Cheesecake Filling

    • 16 ounces (448g) cream cheese, softened to room temperature (not fat free)
    • 1 large egg
    • 1/4 cup (50g) granulated sugar
    • 1/2 cup (125g) creamy peanut butter
    • 2 teaspoons vanilla extract
    • 10 regular sized Reese's Peanut Butter Cups, chopped (or 20 small)

    Chocolate Drizzle

    • 1 Tablespoon (15g) creamy peanut butter
    • 1/4 cup (45g) chocolate chips

Directions:

    1. Preheat oven to 350F degrees. Line bottom and sides of an 8x8 or 9x9 baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
    2. For the crust: In a food processor or blender, pulse salty pretzels into a fine crumb. See photo above for how it will look. Stir the pretzel crumbs, sugar, and melted butter together in a medium sized bowl. Press evenly into the lined pan. Bake for 10-12 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
    3. For the filling: Beat cream cheese, egg, sugar, peanut butter, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes. Fold in the chopped Reese's cups and spread the mixture over crust. Bake for 28-32 minutes, or until the cheesecake has set up and the edges are lightly browned. Allow to cool completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.
    4. For the drizzle: Melt the peanut butter and chocolate chips together in a small bowl in the microwave. Stir until smooth and drizzle over squares.
    5. Store bars in a covered container for up to 10 days in the refrigerator. Recipe can easily be doubled and baked in a 9x13-inch pan, baking time will vary - about 45-55 minutes.
    1. Preheat oven to 350F degrees. Line bottom and sides of an 8x8 or 9x9 baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
    2. For the crust: In a food processor or blender, pulse salty pretzels into a fine crumb. See photo above for how it will look. Stir the pretzel crumbs, sugar, and melted butter together in a medium sized bowl. Press evenly into the lined pan. Bake for 10-12 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
    3. For the filling: Beat cream cheese, egg, sugar, peanut butter, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes. Fold in the chopped Reese's cups and spread the mixture over crust. Bake for 28-32 minutes, or until the cheesecake has set up and the edges are lightly browned. Allow to cool completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.
    4. For the drizzle: Melt the peanut butter and chocolate chips together in a small bowl in the microwave. Stir until smooth and drizzle over squares.
    5. Store bars in a covered container for up to 10 days in the refrigerator. Recipe can easily be doubled and baked in a 9x13-inch pan, baking time will vary - about 45-55 minutes.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

 

 

Try my Snickers Cheesecake Bars next!

8 Ingredient Snickers Cheesecake Bars - no one can resist these!

 

Here are 15 Sweet & Salty Pretzel Recipes.

See more peanut butter recipes.

See more sweet & salty recipes.

See more cheesecake recipes.

Peanut Butter Cup Pretzel Cheesecake Bars. Unbelievably good. sallysbakingaddiction.com

 

 

147 Comments

  1. Apparently we are on the very same page today! Peanut butter, chocolate and pretzels!! Best combos around!!

    These are gorgeous, Sally! I do not even really like cheesecake, but these? These are pure genius and I am 100% positive these will turn me into a cheesecake lover!

    Awesome Sally!

  2. You detoxed cuz you knew these were coming right? You really did it this time! Thai is like my yummy peanut butter pretzels mixed with cheesecake and chocolate. I love pretzel crusts and everything in here. Gotta pin this and make it soon!

  3. Speaking of dessert A.D.H.D., I think I could wean myself off some delicious cookie butter snickerdoodles for a moment to try these 😀 sounds delectable!

  4. YEY!!!! wow these look amazing and i am THRILLED!!!! you have added grams as a measurement! means i can finally stop getting my mobile phone covered inbaking things looking for online conversions! thanks so much = perfect!!! cant wait to try!!:) xx

  5. Okay, you made these for me. Peanut butter and pretzels in cheesecake? With Reeses?!?!?! I can’t even. Oh my word these look incredible. This just might be my new favorite Sally creation. How did you not eat the whole pan? Totally would need your detox smoothie after making (read: eating all of) this!

    1. I totally almost did eat the whole pan! I had to get the rest out of the house to my neighbors. 🙂 Thanks Mary Frances – I know you’d love these!

  6. lalalalalaloooooooove the pretzel crust! i now wanna pretzel crust EVERYTHING. The combo of peanut butter and cheesecake with the crust… oh my word, i’m dying. especially because i’m supposedly on a “diet.” although I made gooey cookies today and ate two. 🙂

  7. You said it–chocolate, peanut butter and pretzels! Ugghh, I LOVE that combo so much too, and the second I saw a photo of these, I knew they were going to be one of my favorites. Thick sweet and salty crust, thick creamy filling–to die for!

  8. Hi Sally-
    Fairly new to your site. LOVE it! Have drooled over many of your recipes. I made these Peanut Butter Cup Pretzel Cheesecake Bars yesterday – one word – Decadent! My kids want to nominate me for Mother of the Year now that they’ve tasted these. Thank You for all your hard work and creativity.

    1. Hi Stevie! So glad you made these! And yes, they are very decadent! And you definitely deserve to be crowned Mother of the Year!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×