These chocolate-soot butter cheesecake bars are a guaranteed audience splinter

If a peanut butter cup and a cheesecake had a summer hunter, these bars would be their perfect love child. Rich, but fluffy, intensely peanut butter, but refreshingly cool, with a butter-like oreo crust and a silky chocolate and mesh load. As a bonus, you are completely without a bake perfection for warm days or Potlucks, where you want to appear with a guaranteed audience.

The favorite crust of all

Developed by Tricia Manzanero Stuedeman From our Birmingham, Alabama, the test kitchen from Birmingham, Alabama, these cheesecake bars are easy to pull without bake, but are full of payouts. You start with a base made of crushed chocolate sandwich biscuits (we use Oreos), melted butter and a solid press-everything it takes is to make this fan favorite crust. Tricia uses just enough butter to bind the crumbs, but not so much that the base becomes greasy. She then grabs the crumbs firmly into the pan to ensure clean slices. A short freezing blocks everything in place so that the bars remain intact, not crumbly. The crust is chocolate and reliable. The crust is ready to hit your perfect match: a rich peanut butter filling. The chemistry between these two cannot be denied.

The cheesecake layer: light, fluffy and full of peanut butter taste

Tricia wanted a balanced cheesecake that was rich without being too heavy. It starts with really softer cream cheese, which whips smoothly and clump -free at room temperature. For unmistakable peanut butter taste and the ideal texture, she recommends using sweetened creamy peanut butter such as Skippy or Peter Pan – these types of creamy peanut butter are emulsified, which means that you seamlessly insert yourself into the filling without separating or oily.

As soon as the cream cheese mixture is whipped up to the smooth and creamy whip, it is folded up with just enough whipped cream to lift and raise the texture without bluntly. The finished filling is then distributed via the biscuit crust.

To round off the whole

Because chocolate really makes everything better, a thin layer of silky ganache connects all elements together. Tricia adds a splash of corn syrup, which remains shiny and smooth to the ganache after cooling. So when you cut into the chilled poles into slices, the topping results clean without cracking or becoming dull. A handful of chopped roasted, salted peanuts on the top give crunch and a pleasantly salty note that balances all of this sweetness. A few flakes of sea salt (we love Maldon) feel particularly polished for a final flourishing, although it is completely optional.

Make-Head Magic

One of the best parts of this recipe – how well it tastes – is how easy it fits in your schedule. You can make the crust and the filling layer in advance, cool it overnight and end with ganache the next day if you want. No oven, no excitement-a creamy, happy, frequent dessert that is ready when you are.

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