These rich, creamy peanut butter swirl cheesecake bars are a decadent-tasting dessert– but they’re healthier than your average cheesecake recipe!
Peanut Butter Swirl Cheesecake Bars
In a house filled with cheesecake lovers, no one argues over what their ultimate favorite dessert is.
That’s helpful when it comes time to prepare a big family meal, but– and isn’t this the way?– we all seem to prefer a different topping for our cheesecake. Cherries, strawberries, chocolate chips, lemon curd… all good options, and I wouldn’t turn any of them down. My favorite thing, though, is to smother my cheesecake in peanut butter.
When it came time to make my birthday cake last year, I knew I wanted to just incorporate the peanut butter right in. It was my birthday and everyone would just have to go with the topping that I wanted. 😉
These rich, creamy cheesecake bars are swirled with peanut butter to make for a deliciously decadent-tasting dessert. I made a peanut butter pretzel crust for an extra-special treat, but a graham cracker crust tastes just as wonderful!
- 2 cups peanut butter-filled pretzels (or 5-6 graham cracker sheets)*
- ¼ cup baking stevia or sugar (omit if using graham crackers)
- 4-5 tablespoons almond milk
- 16 oz. Neufchâtel cheese, room temperature*
- ¼ cup powdered sugar
- ¼ cup baking stevia, or more powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup creamy peanut butter
- Preheat oven to 350°; line an 8x8 pan with parchment paper or aluminum foil and coat with cooking spray.
- In a food processor, crush the pretzels or graham crackers into fine crumbs, then add the sweetener. Add the milk 1 tablespoon at a time until a dough-like consistency forms. Press firmly into the pan and set aside.
- Process the Neufchâtel cheese until smooth, then add the powdered sugar, stevia, and vanilla extract until everything is evenly combined. Pour over the crust.
- Heat the peanut butter to a stirrable consistency. Drop spoonfuls over the top of the cheesecake and swirl it through with a knife.
- Bake for 25 minutes. Turn the oven off but allow the bars to sit inside it with the door closed for another 10.
- Remove from the oven and cool at room temperature for 30 minutes, then transfer to the fridge to chill for at least 6 hours before slicing.
*This recipe is vegan with the appropriate cream cheese substitute, and gluten-free with the appropriate pretzels/graham crackers.
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- Currently Reading: The Sleepwalker by Chris Bohjalian. He’s one of my favorite authors, so I’m super excited. 🙂
- I’m always looking for more books to read, and this list of 23 Highly Anticipated Books of 2017 is a good place to start!
- I’m still working through the things that piled up while I was away, so I feel really behind on everything. Usually I’m pretty good about coming home from a vacation, but this time I really didn’t want to leave! 😉
- Recipes that caught my eye this week:
– Golden Turmeric Garlic Fries – A Whisk and Two Wands
– Teriyaki Waffle Fries – Teaspoon of Spice
…Clearly I’ve been craving fries!
Shared at Foodie Friday; Healthy Vegan Fridays with Rock My Vegan Socks and VNutrition; Sunday Fitness & Food Link-Up with Marathons and Motivation and IlkasBlog; Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Wow Us Wednesdays. For a complete list of where I share, click here.
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