Blueberry cheesecake bars

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QUICK_POST”,”title”:”AMD’s upcoming X3D chips still don’t have an official release date. This post may contain affiliate links. Seriously indulgent and creamy, these chocolate peanut butter cheesecake bars are like eating a peanut butter cup in cheesecake form. Quicker to bake and chill than a full cheesecake, these layered bars are the perfect choice when you need a crowd-pleasing dessert that’s also portable, easy to serve, and handheld.

I’m an author, food photographer, baker, and blogger. And as of today, I can add Cheesecake Ambassador to my list of professional titles too. This chocolate peanut butter cheesecake bars recipe is sponsored by PHILADELPHIA Cream Cheese, whose products I’ve long admired and trusted in my baking. You know I never steer you wrong! Today I’m breaking down the barrier to making real cheesecake, showing you that it’s not only delicious, but approachable for all home bakers. After testing the recipe, I made them for girls night the other week. I chose this recipe because they’re really easy to prep ahead of time and are extra convenient for serving.

Each person literally said these are the best dessert they’ve ever had. And they’ve tasted many of my creations! Plus, there’s no need for a water bath. Let me show you how to make them.

13-inch pan, I slightly scaled up my regular Oreo cookie crust. Simply line with a piece of parchment paper. If you leave enough overhang on the sides, you can lift the chilled cheesecake bars out of the pan as a whole, which makes cutting squares REALLY easy. Good rule of thumb for any and all cheesecake baking: always add the eggs last.