Peanut Butter Cup Pretzel 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!

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!

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

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.

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.

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

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 4 hours, 10 minutes
  • Yield: 16 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


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.


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 pure 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


  1. Preheat oven to 350°F (177°C). Line bottom and sides of an 8×8 or 9×9 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.


  1. Double Batch: Recipe can easily be doubled and baked in a 9×13-inch pan, baking time will vary – about 45-55 minutes.

Keywords: peanut butter pretzel cheesecake bars, peanut butter cheesecake bars

Peanut Butter Cup Pretzel Cheesecake Bars. Unbelievably good.


Comments are closed.

  1. Hayley @ The Domestic Rebel says:

    Sally, you’re killing me! The cheesecake.. the peanut butter cups.. the pretzels.. the everything about this is swooning me!

    1. Hey girlie!! I knew you’d love these cheesecake bars! Hope you are doing well and having an awesome summer! xo

  2. I follow you on Pinterest.

  3. Gramma Kaye says:

    Dessert A.D.D.! After all these years I finally have a diagnosis! lol 😉

  4. Made these for a work potluck and they were completely gone by the end! So delicious! I may have added some extra reeces cups on top of the drizzle, but I would definitely recommend. The crust is crumbly, but everyone said that didn’t matter. Maybe add extra butter to keep it more together?

    1. Hi Emily! I’m so glad you loved these cheesecake bars. Adding more butter to the crust could make it too moist and not crunchy at all. Though I’ve never tried it before, I don’t think it would solve the problem.

  5. This look positively delicious for me, but I am wondering what could be used in place of the peanut butter cups for a grandchild with a peanut allergy, any suggestions.

    1. Hi Bonnie – there is also peanut butter in the cheesecake as well. You culd just leave it out and use chocolate chips instead of the pb cups.

  6. Sally, as of last night I was a first time visitor. After I made this recipe this morning, I think I’m hooked for life! Thanks so much for this phenomenal recipe and keep up the amazing work!

    1. Libby – welcome! I am so happy to have you as a follower. And I’m glad you love these cheesecake bars. They are SO good!

  7. Sally – do you grease the pan before you put the crust in it?

    1. No – just use aluminum foil without greasing.

  8. I am making these today—-they look fabulous! I need to make a larger batch—can I double the recipe and put in a 9×13 pan?

    1. Hey Darla! You sure can. For about 45-55 minutes. Keep a close eye on them at 40 minutes though.

  9. Hi Sally, I have a question, am planning to make this for my huss who is a PB freak. If I half the quantity will I be able to make it in a 7.5″ square cake pan… Thanks in advance…

    1. Hi Vimitha – yes, you can bake in a 7.5 inch square pan. Enjoy!

  10. Carlotta Jenkins says:

    Hi again,Sally!Carlotta here.Just wanted to let you know,that this recipes is really to die for.Personally,I’m not really a big fan of pretzels,but after an afternoon of baking some of these for a cousin of mine’s surprise birthday party and tasting one of them,I fell in love.Sweet and salty crust,topped with Reese’s pieces and chocolate syrup,this is certainly a recipe to go bananas for!;)

  11. Sally I made these, but something was off. The cheesecake part wasn’t sweet enough. Would you suggest I add more sugar? Thank you!

    1. Even with all the sugar in the PB cups? Feel free to add more sugar. Perhaps 1/2 cup will be better for you. Thanks Lily!

  12. Made these today and…wow!! So tasty and indulgent but at the same time not so heavy I regret eating it after! I love this site and it’s teaching me to live a little and not make everything have to be healthy 🙂 I think something homemade like this still beats store bought any day! At least I know what’s in it!

    1. Life is all about balance, Elizabeth! That’s what I always say. Happy you loved these!

  13. Do you think a little light corn syrup in the crust would help keep it together better?

    1. You could try that – though my crust does hold up well, only slightly crumbly. That’s what you get with pretzels. Let me know what you try.

  14. Sally,

    I’ve been baking recipes from your blog for a few months now…it has become my go-to website when I want to find a great recipe!! These bars look scrumptious and exactly the kind of dessert I was looking for to make for Mother’s Day. I will use gluten-free pretzels for my son; in fact, I used Gratify Sea Salt Thins the last time I made a pretzel crust and they work even better than wheat pretzels. They don’t break your ear drums when you process them and the texture of the crust turns out just right!

    I can’t wait to try taste these tomorrow!!


    1. Wonderful, Connie – hope you enjoy. And Happy Mother’s Day!

  15. love Reese’s peanut butter cups but this recipe was not my favorite. I think it would be better with a plain cheesecake filling and the peanut-butter cups instead of the peanut-butter cheesecake filling with the cups. It’s like eating a peanut butter pie. I wanted to taste the different flavors but all I tasted was peanut butter. The Reeses’s may have stood out more in a plain cheesecake batter.

    1. Hey Tamara! Yep, these bars are for extreme peanut butter lovers. You may try my plain cheesecake base if you prefer (leave out the snickers)

      Thank you for reporting back!

  16. Hi looking to make these…have you ever made ahead and froze them? Cheesecake usually freezes ok but not sure about this crust ppl keep commenting on…

    1. I have never tried to freeze these, so I am unsure.

  17. I made these today for a teacher’s “back-to-school” potluck picnic. I am excited for my colleagues to try them. I’ve been snitching as I arranged them on the plate, and my oh my….how YUMMY! I did make a pretty major change though, and I’m very happy with the outcome. I used the Oreo crust from your Snickers cheesecake bar recipe instead of the pretzel crust. I was apprehensive to read about the crumbly-ness of the pretzel crust, so tried the Oreo crust hoping it would hold together better, and it was beautiful….no crumbling! AND very tasty with the peanut butter cups. Thanks for sharing TWO AMAZING recipes!

    1. Your version sounds great Susie. Thanks for reporting back!

  18. Oh those look amazing!! What a great combination of all my favorite flavors. 🙂 Found this on Pinterest, and repinned.

  19. Hi Sally,
    If I want to make these a little less thick (so I can get more bars out of the recipe), could I use the recipe as is in a 9×13 pan and just bake for a shorter length of time? I have the recipe as is in my oven now and I can’t wait to try them!

    1. I fear a 9×13 size pan would really be stretching it. But give it a shot! Let me know.

  20. Yummy! And very easy to make. I used chocolate cream cheese instead of the regular stuff and about 30 Reese’s minis, and I baked in an 8×8 pan with fantastic results.

    Next time, I might do do half pretzels, half graham for the crust in the hopes that it sticks together a little better. And for more of a salty-pretzely kick, I’ll add pretzel pieces to the cheesecake-part itself. Maybe some salted caramel on top, too. Oh, my sweet tooth is gettin’ excited!!!

  21. So I am shocked that of all the add-ins people have thought of, no one has thought of drizzling caramel on top, sprinkled with sea salt! I will be making these in two days, the day before a Christmas family reunion. I can’t make it any sooner for risk of eating them all beforehand! I can’t wait to try these!

  22. I will be dying with anticipation unti I can bake these for something!! I had to tell my husband about them so I wasn’t miserable alone. 🙂 You are just brilliant. Do you think I could use an 8 or 9 in springform pan?

    1. Yep, a round springform pan will work. The cheesecake will be a little thin and not as tall/thick as regular cheesecakes.

  23. Is it possible to use maybe a Graham cracker crust instead of pretzals crust?

    1. Definitely. Here is my favorite graham cracker crust.

  24. I have been eyeing up this recipe for several weeks.  I finally made it for my family over the 4th of July weekend.  It turned out to be disappointing though.  I don’t know if I did something wrong but it was kind of dry and lacking in peanut butter flavor.  I baked it the minimum amount of time and the edges were only slightly brown.  Unfortunately, I ended up taking over half of the pan home with me as no one seemed to care for them.  

  25. I made this with my friend. Omg, it was so delicious.  Neither of us are bakers but the recipe and instructions were so easy to follow.  It was sooooooo good.  I literally dream about this every day. I wish I could eat it again but it will be a special occasion treat 

  26. Hello! Can the salted pretzels be easily substituted with graham crackers? 

  27. Hi Sally,
    I made these last night and followed your recipe exactly, and they are literally the most delicious cheesecake bars I’ve ever eaten in my life.  Thank you so much for the best dessert recipe out there!  You’re a dessert genius!

    1. So glad Liz! Thanks for reporting back!

  28. Hi Sally! I just made these with cookie butter instead of peanut butter and my roommates are swooning and I can’t wait to have my boyfriend and his daughter try them. I will also be bringing some to my workplace tomorrow, the Fort Collins Bike Co-op, to share with our wonderful dedicated volunteers. I thickened up the pretzel crust a little (I have made the original before & I am a total pretzel crust devotee as the result) using 3.5 cups whole pretzels, 4 scant tbsp sugar and 1 whole stick (8 tbsp) unsalted butter. They came out great & I’ll tag you in the pics I post to Instagram here shortly. Thank you for all that you do: this is my main go-to recipe blog, everyone in my life always goes nuts over anything I make from here and it gives me confidence in trying new twists on recipes as I have made a good number of your recipes and learned a lot about baking in the process. I can’t begin to tell you how you’ve impacted both my approach to and confidence in my baking prowess and how much I appreciate it. Baking has become a meditative science for me and has been hugely helpful in my ongoing recovery from a chronic illness. Again, many thanks to you.

    1. Excited to see your cookie butter version of them 🙂 Thank you for the incredibly kind comment!

  29. Wow these are incredibly good! I had a bunch of leftover pretzels from an appetizer party I wanted to somehow use. I had all of the other ingredients so I thought I’d give this recipe a whirl. So glad I did. The pretzel crust is EVERYTHING!

    The recipe is creative and easy to follow. Comes together quickly. Thank you so much, it’s a keeper for sure.

    1. I’m so glad you enjoyed these, Lucy!

  30. Nisreen Muntasser says:

    How do you get such a clean cut?

    1. I always use a very sharp knife and wipe it clean between cuts. 🙂

1 2 3 4

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

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

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

View More

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

View More

My Cookbooks

Sally's 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