Fluffernutter Cheesecake Bars result from a creamy marriage of the original fluffernutter sandwich and a classic cheesecake bar dessert. Together, these dynamite treats make an irresistible combination of salty and sweet dessert decadence served in bars to anyone lucky enough to try them!
While the fluffernutter sandwich was originally a very creative and delicious workaround during war times, I’m confident that you’ll also find these fluffernutter-inspired cheesecake bars to be pretty impressive too!
HOW TO STORE:
- If you have any leftovers (which never happens in our house) you can store them in an airtight container in the refrigerator for up to 3 days. Or if you’re making them in advance, you can store them for up to a month in the freezer.
Tips for make Fluffernutter Cheesecake Bars
- For a smoother mix, allow the cheesecake layer ingredients to get to room temperature before mixing them.
- You will know that the sugar cookie bars are done when they are slightly brown around the bottom and edges. The top will be colorless, but the center should be set.
- Be careful to measure the flour correctly otherwise the bars will get dry.
- Using a sharp knife that is sprayed with non-stick cooking spray will help your knife glide through as you cut your bars.
- It’s best not to use natural or homemade peanut butter as it can separate and lead to your bars being too oily. Make sure you find peanut butter that contains stabilizers instead.
- You can make gluten-free, vegan, and vegetarian versions of these delicious Fluffernutter cheesecake bars by using alternative ingredients, such as aquafaba fluff and wholewheat pastry flour.
How to Make Fluffernutter Cheesecake Bars
- Preheat oven to 350°F. Line a 9×13 casserole dish with parchment paper. In a large mixing bowl, cream together sugar and butter.
- Add eggs and vanilla extract and beat on high speed for 2 minutes.
- Mix together flour, salt, and baking soda and add to the butter mixture. Beat just until combined.
- Press sugar cookie dough evenly across the bottom of prepared 9×13 baking dish.
- Bake at 350° F for 15 minutes.
- In a medium mixing bowl, beat together cream cheese, peanut butter, powdered sugar, vanilla extract, and sour cream until thoroughly combined.
- Pour 2 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium high speed (either with a standing mixer whisk attachment or with a handheld mixer) until stiff peaks form.
- Use a spatula to gently fold the whipped cream into the peanut butter cream cheese mixture.
- Spread the peanut butter cheesecake filling evenly over the cooled sugar cookie crust. Place dish in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
- Warm peanut butter for topping the fluffernutter bars in the microwave until runny.
- Drizzle peanut butter and marshmallow cream over the top of the chilled bars. NOTE: Load peanut butter and marshmallow cream into Ziploc bags and snip off the corner for easy drizzling.
- Sprinkle with peanut butter and/or butterscotch chips.
- Cut into bars and serve.
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Fluffernutter Cheesecake Bars
Fluffernutter Cheesecake Bars result from a creamy marriage of the original fluffernutter sandwich and a classic cheesecake bar dessert.
Prep Time: 20 minutes
Chilling Time: 3 hours
Cook Time: 0 minutes
Total Time: 3 hours 20 minutes
Serves:12
Hover over “serves” value to reveal recipe scaler
Ingredients
Cookie Layer Ingredients
- 1 cup salted butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 & 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Peanut Butter Cheesecake Ingredients
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 & 1/2 cups powdered sugar divided
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups heavy whipping cream cold
Toppings
- 6 oz Marshmallow creme more or less depending on preference
- 1/3 cup creamy peanut butter
- 1/2 cup Peanut butter or butterscotch chips
Instructions
-
Preheat oven to 350°F. Line a 9×13 casserole dish with parchment paper.
-
In a large mixing bowl, cream together sugar and butter. Add eggs and vanilla extract and beat on high speed for 2 minutes.
-
Mix together flour, salt, and baking soda and add to the butter mixture. Beat just until combined.
-
Press sugar cookie dough evenly across the bottom of prepared 9×13 baking dish. Bake at 350° for 15 minutes.
-
In a medium mixing bowl, beat together cream cheese, peanut butter, powdered sugar, vanilla extract, and sour cream until thoroughly combined.
-
Pour 2 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium high speed (either with a standing mixer whisk attachment or with a handheld mixer) until stiff peaks form.
-
Use a spatula to gently fold the whipped cream into the peanut butter cream cheese mixture.
-
Spread the peanut butter cheesecake filling evenly over the cooled sugar cookie crust.
-
Place dish in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
-
Warm peanut butter for topping the fluffernutter bars in the microwave until runny.
-
Drizzle peanut butter and marshmallow cream over the top of the chilled bars
-
Load peanut butter and marshmallow cream into Ziploc bags and snip off the corner for easy drizzling.
-
Sprinkle with peanut butter and/or butterscotch chips.
-
Cut into bars and serve.
Nutrition Information:
Calories: 599kcal (30%)Carbohydrates: 61g (20%)Protein: 15g (30%)Fat: 43g (66%)Saturated Fat: 26g (130%)Polyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 150mg (50%)Sodium: 695mg (29%)Potassium: 378mg (11%)Fiber: 2g (8%)Sugar: 42g (47%)Vitamin A: 1348IU (27%)Vitamin C: 1mg (1%)Calcium: 122mg (12%)Iron: 2mg (11%)
