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Two things are for sure: 1) I love chocolate; 2) I love peanut butter. Okay, make that three sure things…because I love cheesecake, too! So it goes without saying that I couldn’t resist sharing this Chocolate Peanut Butter Cheesecake Squares recipe for the #Chocotoberfest by Imperial Sugar blogger project. I’m joining an awesome group of chocolate-loving bloggers this week to share our favorite chocolate recipes and to give readers an opportunity to win a chocolate prize pack worth $350! What’s not to love about that?!

A pan lined with aluminum foil with a chocolate crust

How to Make Chocolate Peanut Butter Cheesecake Squares

My Chocolate Peanut Butter Cheesecake Squares start with a chocolate crumb crust. Lining the pan with aluminum foil makes for easy removal and cutting into squares once the dessert is baked and completely cooled.

A pan filled with chocolate crust, and cheesecake filling

Divide the basic cheesecake batter and stir in melted chocolate chips and peanut butter chips to make the different flavor layers. Start with a layer of chocolate batter.

A pan filled with chocolate crust, and cheesecake filling

On top of this, add the layer of peanut butter batter and smooth carefully to the edges.

A pan filled with chocolate crust, and cheesecake filling

Add last, another layer of chocolate cheesecake batter. Are you drooling yet? Because I am! This cheesecake is smooth and creamy and very rich. I love the layer of peanut butter sandwiched in the middle of this dreamy chocolate, but if you prefer to go all in with the chocolate flavor, just add another cup of chocolate chips and leave out the peanut butter chips.

Enter the Chocolate Prize Giveaway!

Either way, this is a luscious cheesecake that can be served up for a casual party (I baked a batch to share with friends at a recent football party). Don’t forget to check out the other awesome chocolate recipes this week and enter to win the chocolate prize giveaway! Enjoy!

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A slice of Chocolate Peanut Butter Cheesecake Square on a plate
A slice of chocolate peanut butter cheesecake squares on a plate

Chocolate Peanut Butter Cheesecake Squares

Chocolate Peanut Butter Cheesecake Squares – creamy hand-held chocolate cheesecake with a layer of peanut butter on top of a chocolate crumb crust.
4 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Cookies & Bars
Cuisine American
Servings 16 servings
Calories 475 kcal



  • 1 1/2 cups vanilla wafer crumbs
  • 6 tablespoons powdered sugar
  • 6 tablespoons cocoa
  • 6 tablespoons melted butter


  • 3 8 oz. pkgs. cream cheese softened
  • 3/4 cup granulated sugar such as Imperial Sugar
  • 3 large eggs
  • 1/3 cup light sour cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter chips melted
  • 2 cups semi sweet chocolate chips melted

Peanut Butter Drizzle

  • 1 – 2 tablespoons peanut butter chips + 1 teaspoon shortening



  • Preheat oven to 350 degrees. Line a 9-inch square baking pan with aluminum foil, extending over edges of pan. Coat lightly with cooking spray.
  • Combine all ingredients for the crumb crust and pour into prepared pan. Press firmly and evenly into bottom of pan. Bake for 8 minutes, then cool. Set aside.


  • Place softened cream cheese and into the bowl of a stand mixer and beat until smooth. Add eggs one at a time, beating well after each. Gradually add sour cream, flour, and vanilla and mix until well combined.
  • Take 1-1/3 cups of the cheesecake batter and mix with the melted peanut butter chips.
  • Stir the melted chocolate chips into the remaining batter. Pour half of the chocolate cheesecake batter on top of the crust and smooth out.
  • Spoon the peanut butter cheesecake batter on top of the chocolate cheesecake layer and gently smooth to edges of pan. Top with the remaining chocolate cheesecake batter and smooth the top.
  • Bake for 40 to 45 minutes or until almost set. Cool completely on wire rack.


  • Melt 1-2 tablespoons peanut butter chips with 1 teaspoon shortening. Stir until smooth and drizzle over cooled cheesecake. Refrigerate until drizzle is firm, about 3 hours. Using foil, life cheesecake out of pan and cut into squares.


Serving: 1gCalories: 475kcalCarbohydrates: 42gProtein: 8gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 12gCholesterol: 91mgSodium: 247mgFiber: 2gSugar: 33g

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword cheesecake, chocolate, cookies, peanut butter
Tried this recipe?Let us know how it was.


  1. Looks delicious. I’m curious about why you bake the foil and cooking spray before you add the crust ingredients in…what’s the reason behind this?

    1. Hi, Megan! You found an error in my recipe, which I’ve corrected now. The crust bakes for 8 minutes. Thanks for letting me know!

  2. Pingback: Best Ever Authentic French Silk Pie (Plus a Giveaway!) #FoodBloggerLove | The PinterTest Kitchen
  3. Chocolate, peanut butter and cheesecake….what more could a person want in life.

  4. These bars look delicious, Sheila, and bars are so much easier to serve than a pie or cake! I am with you on chocolate, peanut butter, and cheese cake being favorites! 🙂

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