Gluten Free Peanut & Chocolate Chip Cheesecake Bars

Name: Gluten Free Peanut & Chocolate Chip Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs, lightly beaten; 1 package (5 ounces) Girl Scout Trios cookies; 2 tablespoons natural peanut butter; 2 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; Dash salt; 1/2 cup miniature semisweet chocolate chips; 1/2 cup miniature semisweet chocolate chips; 1/4 cup natural peanut butter; 1/4 cup chopped dry roasted peanuts

Servings: persons

2 large eggs, lightly beaten
1 package (5 ounces) Girl Scout Trios cookies
2 tablespoons natural peanut butter
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
Dash salt
1/2 cup miniature semisweet chocolate chips
1/2 cup miniature semisweet chocolate chips
1/4 cup natural peanut butter
1/4 cup chopped dry roasted peanuts

1
Preheat oven to 350u00b0. Let eggs stand at room temperature 30 minutes.
2
Pulse cookies in a food processor until fine crumbs form. Add 2 tablespoons peanut butter; pulse briefly, then press mixture onto bottom of a greased 8x8-in. baking pan.
3
To prepare filling, beat cream cheese and sugar until light and creamy. Add vanilla, salt and eggs; beat on low speed just until blended. Stir in 1/2 cup chocolate chips. Pour over prepared crust; bake until center is almost set, 20-25 minutes. Cool 30 minutes, then refrigerate 1 hour.
4
To prepare topping, microwave 1/2 cup chocolate chips and 1/4 cup peanut butter in separate bowls until melted. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer chocolate to bag. Drizzle over cheesecake in side-to-side pattern. Repeat with peanut butter, drizzling in opposite direction. Sprinkle with peanuts. Refrigerate at least 1 more hour. Cut into bars.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large eggs, lightly beaten, 1 package (5 ounces) Girl Scout Trios cookies, 2 tablespoons natural peanut butter, 2 packages (8 ounces each) cream cheese, softened, and more.

Yes, Gluten Free Peanut & Chocolate Chip Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!