Mini Peanut Butter Cheesecakes with a Pretzel Crust

I love peanut butter and chocolate. I love cheesecake. So, these little beauties are a big winner with me. I'm a little obsessed with the whole chocolatey, peanut buttery, salty, sweet, cheesecakey combo.

I decided to pair these with a pretzel crust instead of the traditional graham cracker crust. Best. Decision. Ever. You know me, I'm a sucker for sweet and salty! I love the hint of saltiness that the pretzels give. 

The pretzel crust is a bit crumbly, so expect a bit of a mess when you dig in to these. I thought about adding some more melted butter, but it seems like there's just no way around it. No worries...they are totally worth the mess! 

Mini Peanut Butter Cheesecakes with a Pretzel Crust

Makes 6 mini cheesecakes

Ingredients:
Crust
3/4 cup crushed pretzels
1/2 cup peanuts

1 tablespoon brown sugar
6 tablespoons butter, melted

Filling
1 1/2 (8-ounce) packages reduced fat cream cheese, room temperature
1/4 cup sugar

1/2 cup non fat, plain Greek yogurt (you could also use non fat, vanilla)
2 eggs

1/2 cup peanut butter (smooth or crunchy)
1/2 tablespoon vanilla extract

Chocolate Glaze
1/3 cup semisweet chocolate chips
4 tablespoons skim milk
1 teaspoon vanilla extract

Directions:
Crust
Preheat oven to 350 degrees.
In a food processor, pulse the pretzels and peanuts until a crumb mixture. With the machine running, slowly add the melted butter and pulse until it just starts to come together.
Divide the crumb mixture into your mini cheesecake pan then press evenly with the bottom of a glass to create an even crust. Bake crust in the oven for about 5 minutes and let cool.
Reduce oven to 325 degrees.

Filling
Using a stand mixer fitted with the paddle attachment, beat the cream cheese, Greek yogurt, and sugar until smooth. Add the eggs, one at a time, mixing well after each. Add the vanilla extract. Add the peanut butter and mix until it just comes together. Continue to mix with a spatula until well combined.
Transfer the filling to the cooled crust and bake for about 25 to 30 minutes. The top should be slightly puffy and lightly browned. Remove cheesecake from the oven and let cool completely.

Glaze
Combine the chocolate chips, milk, and vanilla in a small microwaveable bowl. Microwave for about 15-20 seconds. Remove and stir until smooth. Pour glaze over the cheesecakes. Sprinkle with chopped peanuts.

Refrigerate the cheesecakes for about 4 hours or overnight. Remove carefully and serve. 

Mini Almond Joy Cheesecakes

I've been eyeing this recipe for quite some time now and I finally found the time to make it. You would think that I would be spending these last two snow days grading the bazillion papers I brought home...but NOPE, I'm baking instead. 

I absolutely loooove coconut and chocolate together. It's one of my favorite combinations.

My dad's birthday is this weekend, so I knew he would just love these. My parents are both huge fans of coconut in anything. And in case you didn't know already, my mother is where my sweet tooth comes from! She's the one person I can count on when I want to eat dessert for breakfast. No judgement, she just grabs a spoon and joins right in. :)

These mini Almond Joy Cheesecakes are the perfect version of the candy bar. The cheesecake on it’s own is super creamy, coco-nutty, and delicious, but the crust is where it's at! I love how you can see the little specks of coconut and almonds throughout. It is the most amazing crust and full of flavor. 

I tried to make these "skinny jeans approved" by using coconut oil instead of butter for the crust, reduced fat cream cheese, and I threw in some Greek yogurt for good measure. The result: super smooth, creamy, and amazing! I love the extra boost of flavor from the coconut oil. It has the perfect amount of sweetness from the toasted coconut and chocolate glaze. I also opted for the "mini" version...hey, it's all about portion control!  

If your significant other is a fan of chocolate and coconut, these would be perfect to serve on Valentine’s day! 

Mini Almond Joy Cheesecakes

Recipe adapted from The Curvy Carrot

Makes 6 mini cheesecakes

Ingredients:
Crust
1/2 cup graham cracker crumbs
1/4 cup unsweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted

1 tablespoon sugar
4 Tablespoons coconut oil, melted

Filling
1 1/2 (8-ounce) packages reduced fat cream cheese, room temperature
1/4 cup sugar

1/2 cup non fat, plain Greek yogurt (you could also use non fat, vanilla)
2 eggs

1/2 cup unsweetened flaked coconut, toasted
1/2 tablespoon coconut extract

Chocolate Glaze
1/3 cup semisweet chocolate chips
4 tablespoons skim milk
1 teaspoon vanilla extract

Directions:
Crust
Preheat oven to 350 degrees.
In a food processor, pulse the graham crackers, almonds, and coconut until a crumb mixture. With the machine running, slowly add the melted coconut oil and pulse until it just starts to come together.
Divide the crumb mixture into your mini cheesecake pan then press evenly with the bottom of a glass to create an even crust. Bake crust in the oven for about 5 minutes and let cool.
Reduce oven to 325 degrees.

Filling
Using a stand mixer fitted with the paddle attachment, beat the cream cheese, Greek yogurt, and sugar until smooth. Add the eggs, one at a time, mixing well after each. Add the coconut extract. Gently fold in the coconut with a spatula until well combined.
Transfer the filling to the cooled crust and bake for about 25 to 30 minutes. The top should be slightly puffy and lightly browned. Remove cheesecake from the oven and let cool completely.

Glaze
Combine the chocolate chips, milk, and vanilla in a small microwaveable bowl. Microwave for about 15-20 seconds. Remove and stir until smooth. Pour glaze over the cheesecakes (which are still in the pan) and spread evenly. Sprinkle with toasted coconut and sliced almonds.

Refrigerate the cheesecakes for about 4 hours or overnight. Remove carefully and serve. 

Snickers Cheesecake Bars

If you've read any of my recent recipes, you obviously know I have a problem. I am obsessed with cheesecake. So here we go...next on the list is Snickers Cheesecake Bars. 

These bars are super creamy with the perfect Oreo crust. The bits and pieces of Snickers throughout add just the right amount of sweetness.

I could probably eat cheesecake every day. But, since my metabolism doesn't agree with me, I had to figure out a way to not feel so guilty eating them. I cut the fat by using fat free cream cheese and Greek yogurt. You can't even taste a difference!

This cheesecake recipe is deliciously indulgent and perfect for anyone that loves an ooey gooey Snickers bar. It was a huge hit with with our friends and I hope you enjoy it as much as we did! :)

Snickers Cheesecake Bars

Ingredients:

FOR THE CRUST 

1/2 cups chocolate cookie crumbs (I used Oreos)
4 tablespoons melted butter
FOR THE FILLING
12 ounces (1 1/2 packages) plain cream cheese, softened (I used reduced fat)

1 large egg
1/4 cup granulated sugar

1 tsp vanilla extract
1/3 cup fat free Greek yogurt
16 Snickers Minis, chopped into bite-sized pieces
FOR THE GLAZE 

3/4 cup semisweet chocolate chips 

3 tablespoons unsalted butter

Directions:
Preheat oven to 350 degrees. Line an 8x8 inch pan with foil.

For the Crust:
Stir the cookie crumbs and butter together in a bowl. Press into the lined pan. Bake for 7-10 minutes and then cool while you make the filling.

For the Filling:
Beat cream cheese, egg, sugar, and Greek yogurt, and vanilla together with a hand or stand mixer until smooth and creamy. Stir in your candy pieces and spread the mixture over your cooled crust. Bake for 30-35 minutes, or until the cheesecake has set up. Let cool completely.

For the Chocolate Glaze:
Melt the chocolate and butter together over a double boiler, or carefully in the microwave for 20 second intervals. Stir until smooth. Spread the glaze over the bars using a silicone spatula or offset frosting spatula. Chill for at least 3 hours before cutting into bars.

Kit Kat Cheesecake Bars

Kit Kat plus cheesecake??? Um, yes please!! I came across these delicious Kit Kat

Cheescake Bars the other day and wanted to share this great recipe.

You already know I'm a huge fan of cheesecake bars...but this includes one of my absolute favorite candy bars.

Make these. You will love them. I promise.

Kit Kat Cheesecake Bars

Recipe adapted from Bakers Royale

Ingredients:

Crust

1 1/2 cups of graham cracker crumbs

1/2 cup sugar

8 tablespoons of butter

Cheesecake layer

12 oz fat free cream cheese

1 tbsp vanilla

1/4 cup sour cream

1/3 cup sugar

1 egg

6 Kit Kat packages

Chocolate layer

10oz. chocolate

8 tablespoons butter

Directions:

Preheat oven to 350 degrees. Line an 8x8 pan with foil.

To make crust

Place graham cracker crust and sugar in a bowl and toss to combine. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake for 7-10 minutes. Remove from oven and set aside to cool while making cheesecake portion.

To make cheesecake

Place all ingredients in a bowl and beat until fully combined and smooth; set aside. Place Kit Kat bars on top of crust. Pour cheesecake mixture over Kit Kat bars and bake for 30-35 minutes at 350 degrees. Remove from oven and set aside to cool.

To make chocolate layer

Place chocolate and butter in a heat proof bowl over (not on) simmering water, gently stir until chocolate is melted and butter is fully combined. Pour chocolate over baked cheesecake. Cool for at least 2 hours before serving.

Salted Caramel Pecan Cheesecake Bars

Cheesecake seems to be the main ingredient in quite a few posts on this blog. It's because I'm a HUGE fan of cheesecake. Especially cheesecake bars. 

So easy to make and so versatile. I topped this creamy cheesecake with toasted pecans and salty caramel.

After moving into our new house back in September, we couldn't wait to host Christmas this year. We have had a full house since last Friday and I've loved every minute of it! My family came over for Christmas Eve dinner and this was the dessert of choice. 

I wanted to make something with a sweet and salty contrast. My mother loves pecans, and pretty much anything covered in caramel or any sort of sauce, so this was perfect. She actually ended up eating dessert before dinner! (Now you know where I get it from!)

Salted Caramel Pecan Cheesecake Bars

Ingredients:

Crust:

3/4 cup graham cracker crumbs

1/4 cup chopped pecans

1/4 cup butter, melted

Cheesecake:

1 (8-ounce) package cream cheese, softened

1/4 cup sugar

1/4 cup sour cream

1 tablespoon all-purpose flour

1 large egg

1 teaspoon vanilla extract

1/3 cup caramel sauce

Topping:

1/4 cup chopped pecans

12-15 Kraft caramel candies

1 tablespoon milk or heavy cream

1/4 teaspoon coarse sea salt

Directions:

1. Preheat oven to 350 degrees.
2. Stir together graham cracker crumbs, pecans, and butter; press into the bottom of a foil lined and lightly greased 8x8-inch baking pan.
3. Bake for 8 minutes. Remove from oven, and cool on a wire rack.
4. Beat cream cheese at medium speed with an electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended. Add sour cream and caramel sauce.
5. Add egg, beating until blended. Stir in vanilla. Pour mixture over prepared crust, spreading evenly to edges of pan.
6. Bake at 350 degrees for 35 minutes or until set. Remove from oven, and cool on a wire rack. Sprinkle pecans over cheesecake. Chill for at least 2 hours.
7. Place caramel candies, salt, and milk in a microwave safe bowl. Heat in 30 second intervals until melted and smooth. Drizzle over cheesecake. 

Rolo Cheesecake Bars

I made these last Friday night for dinner party with some of our closest friends. Our sweet, smart, and gorgeous friend Keri just graduated from Nurse Anesthetist school and we had quite a celebration! They were a huge success with her and everyone else that tried them!   

This recipe is super easy. I mean, seriously...the hardest part is unwrapping all of the Rolos!  

These cheesecake bars are decadent, addicting, and insanely delicious. They are made with a chocolate brownie crust and a cheesecake layer sweetened with caramel sauce and stuffed with chopped up Rolos. 

Congrats Keri! We love you so much and are so proud of you!

Rolo Cheesecake Bars

Recipe adapted from Bakers Royal

Ingredients:

Crust

1 package brownie mix
1 egg
8 tablespoons of butter, melted (1 stick)

Cheesecake
1 8oz. cream cheese, softened
1/3 cup caramel sauce
1/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cup mini Rolos

Directions:

Cover inside of an 8x8 pan with enough foil for a one inch overhang on all sides. Cover foil with bake spray. Heat oven to 350 degrees.

To make crust
Place brownie mix and egg in a bowl. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and set aside to cool while making cheesecake portion.

To make cheesecake
Place cheesecake, caramel sauce, sugar, egg and vanilla extract in a bowl and beat until fully combined and smooth. Add in Rolos and fold to combine. Pour mixture over crust and bake for 30-35 minutes. Remove from oven and set aside to cool. Refrigerate for at least 2 hours. Cut into bars.

Peanut Butter Butterfinger Cheesecake Bars

Peanut butter, butterfingers, and cheesecake are all on my list of favorites so when I saw these cheesecake bars, I knew had to make them. I've made these a few times before but wasn't able to get any good photos before they were all gone! 

I'm always looking for a good excuse to bake, so when my good friend Brittiany asked me to make dessert for her bf's birthday, I knew these would be a hit! The cheesecake layer was creamy and smooth with just the right amount of butterfingery goodness. The hint of peanut butter from the crust lingers in your mouth and is sooo good!

Butterfinger Cheesecake Bars

Recipe adapted from Lauren's Latest

Ingredients:
Crust
1 package peanut butter cookie mix (17.5 oz)
1/4 cup melted butter

Cheesecake Filling
2 packages 8 oz. cream cheese, softened
1/3 cup sugar
1 tablespoon vanilla extract
2 eggs
1 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

Directions:

Preheat oven to 350 degrees. Line a 9×13 dish with foil or parchment and set aside.

Combine cookie mix and melted butter. Press into prepared dish and bake for 10-13 or until the edges are lightly brown.

In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 25-30 minutes or until cheesecake has set.

Cool to room temperature, then refrigerate until completely chilled. Cut into bars and serve.

Caramel Cheesecake Bars

Chocolate and cheesecake is the best combo. Throw in some caramel and you've got my heart singing! These are super easy to make and so so so good!

A thin layer of brownie crust topped with a creamy and silky cheesecake layer, drizzled with sweet caramel sauce makes these bars impossible to resist!!

Caramel Cheesecake Bars

Recipe adapted from Cookies and Cups
Ingredients

• 1 pkg brownie mix
• 1/2 cup butter, melted
• 4 eggs
• 2 pkgs cream cheese, room temperature
• 1/2 cup brown sugar
• 3 Tbsp flour
• 1 Tbsp vanilla
• 1 cup sour cream
• Caramel sauce (I used Hershey's Caramel Ice Cream Topping)

Directions:

• Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
• Combine brownie mix, melted butter and 1 egg, stirring until smooth. Spread mixture into prepared pan. Bake for 15 minutes.
• Using a mixer, beat cream cheese, sour cream, brown sugar, flour and vanilla until combined and smooth.
• Add remaining eggs, one at a time. Finally add half the bottle of caramel sauce.
• Pour over the hot crust.
• Bake for 30 minutes until the center of cheesecake is just set.
• Remove from oven and cool completely. Then refrigerate at least 4 hours.
• When ready to serve, drizzle remaining caramel on top.

Chocolate Chip Peanut Butter Cheesecake Bars

Imagine...

Peanut butter. 

Cream cheese. 

Chocolate chips. 

Yup. You read that right. 

These cheesecake bars are super rich and super yummy. Go ahead and make sure you have a nice big glass of milk on hand before you devour these!

These bars start out with a chewy chocolate chip crust that's topped with creamy peanut butter cheesecake. It's all topped off with even more chocolate chips! Not only are they decadent and delicious but they are extremely easy to make!

Chocolate Chip Peanut Butter Cheesecake Bars

Ingredients:

1 package yellow cake mix

1/2 cup (1 stick) butter, softened

1 cup milk chocolate chips
2 (8 ounce) packages cream cheese, softened
1/3 cup peanut butter

1/3 cup sugar

1 tsp vanilla

2 large eggs

Directions:

• Preheat oven to 325 degrees F. 
• Grease a 9x13 inch pan or line with aluminum foil.
• Mix the cake mix and butter in a large bowl with electric mixer on medium speed 1 to 2 minutes until blended and crumbly. Mix in 1/2 cup of chocolate chips until combined. Reserve 1 cup of mixture. Press remaining mixture into prepared pan. 
• Bake for 10 minutes.
• Beat the cream cheese, peanut butter, sugar, and vanilla with an electric mixer 1 to 2 minutes on high speed until smooth. Beat in the eggs until blended. Spread over crust and sprinkle with reserved cake and chocolate chip mixture.
• Bake 35 to 40 minutes or until just set. Transfer to wire rack and cool completely. Cut into bars.

Cookie Dough Cheesecake Bars

I made these last week for a little girls get together and they are seriously good. I know I say that about pretty much everything on here, but really...these are super yummy. Forget all the other things I've posted and suggested that you make, and get on these immediately!

A buttery graham cracker crust with a layer of creamy cheesecake and the chocolate-y goodness of chocolate chip cookie dough is the perfect combination

Chocolate Chip Cookie Dough Cheesecake Bars
Recipe adapted from The Sweets Life
 
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Directions:
1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

Caramel Apple Cheesecake Bars

The other day I was searching for a dessert to make for our Christmas dinner at my parents house. I wanted something I could put together easily and make ahead of time. I was searching and now I am searching no more because I’ve found all that I was looking for in this delicious treat.

Let me describe each layer of this amazing dessert for you: it all starts with a chewy oatmeal cookie-like crust on the bottom, then a smooth and delicious cream cheese filling with chunks of yummy cinnamon & nutmeg apples scattered all over, then a crumbly and crunchy topping with pecans, and finally a delicious warm and salty caramel sauce drizzled all over!

Sounds pretty good, huh?

It might seem like a lot of steps, but it's actually really easy and tastes amazing!

Check out Sweet As Sugar Cookies blog for a whole list of yummy treats!!

Caramel Apple Cheesecake Bars 
Recipe adapted from Food Network

Ingredients:

Crust & Streusel:

1 package Oatmeal Cookie mix (I used Betty Crocker)

1/2 cup butter, cold (1 stick)

1/4 cup chopped pecans

Cheesecake Filling:

2 packages cream cheese (8 oz each), softened

1/2 cup sugar

2 tbsp flour

1 tsp vanilla

1 egg

Apples:

3 Gala apples, peeled, cored, and chopped

1/4 tsp nutmeg

1 tsp cinnamon

2 tbsp sugar

Caramel Sauce:

15-20 caramel candies, unwrapped

2 tbsp milk

1/4 tsp salt

Directions:

• Preheat oven to 350 degrees. Line a 9x13 pan with aluminum foil.
• Place cookie mix in large bowl. With a fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture Press remaining crumbs in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread over crust.  
• In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with remaining cookie crumb topping. Sprinkle with chopped pecans.
• Bake 40-45 minutes, or until filling is set. Cool about 30 minutes. Refrigerate to chill, about 2 hours. 
• Add unwrapped caramel candies with milk and salt in a microwaveable bowl. Cook on high, 3-4 minutes, stopping to stir occasionally until caramel is melted and smooth. 
• Cut into bars and serve each with drizzled caramel sauce.