PB Cup Cheesecake Bars


  • 1 cup chocolate sandwich cookie crumbs, about 10 cookies
  • 2 tbsp melted vegan butter




  1. Preheat the oven to 325 ºF and line an 8×8 square baking pan with parchment paper so that it hangs over at least two sides of the pan (for removing cheesecake bars after baking).
  2. Pulse the cookies in a food processor to make crumbs. Add the melted vegan butter and pulse to combine. Transfer the crumbs to the parchment-lined baking pan and spread to cover the base, and then press down with the bottom of a glass to compress to a crust. Bake for 5-7 minutes or until the crust is just firm. Remove from oven and set aside.
  3. Using the paddle attachment in a stand mixer or with electric handheld beaters, combine the dairy-free cream cheese, peanut butter, sugar, and cornstarch (or arrowroot) and mix on low until creamy and there are no lumps.
  4. Add the dairy-free sour cream and mix on low to just combine. Fold in the chopped peanut butter cups. Pour the mixture into the prepared crust and smooth the top.
  5. Bake the cheesecake bars at 325 ºF for 34-36 minutes or until the edges are set and a pale golden color and the center is jiggly but no longer liquidy. It will still look very soft and underdone but will firm up after cooling in the refrigerator.
  6. Cool the cheesecake on the counter for 30 minutes, then transfer to the refrigerator. Leave uncovered until fully chilled, and then cover. Refrigerate for at least 6 hours for the cheesecake bars to set before eating.



Optional: When baking the cheesecake bars, add a second pan filled with boiling water (handle with care) to a lower rack in the oven. This helps prevent cracking on top.


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Follow Your Heart believes that a better world begins with better food choices. We make Vegenaise, the best vegan cheeses, and other delicious and innovative plant-based alternatives.

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