Fluffernutter Cheesecake Bars

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!Fluffernutter Cheesecake Bars stacked on a plate

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.Fluffernutter Cheesecake Bars in baking dish

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. ingredients for Fluffernutter Cheesecake Bars

How to Make Fluffernutter Cheesecake Bars

  1.  Preheat oven to 350°F. Line a 9×13 casserole dish with parchment paper.  In a large mixing bowl, cream together sugar and butter.sugar and butter in mixing bowl
  2. Add eggs and vanilla extract and beat on high speed for 2 minutes.adding eggs and vanilla extract
  3. Mix together flour, salt, and baking soda and add to the butter mixture. Beat just until combined.adding flour, salt, and baking sodacookie dough mixed in bowl
  4. Press sugar cookie dough evenly across the bottom of prepared 9×13 baking dish.sugar cookie dough pressed into baking dish
  5. Bake at 350° F for 15 minutes.baked cookie dough in pan
  6. In a medium mixing bowl, beat together cream cheese, peanut butter, powdered sugar, vanilla extract, and sour cream until thoroughly combined.cream cheese, peanut butter, powdered sugar, vanilla extract, and sour cream in a mixing bowlpeanut butter mixture in mixing bowl
  7. 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.mixing heavy whipping cream
  8. Use a spatula to gently fold the whipped cream into the peanut butter cream cheese mixture.folding whipped cream into peanut butter mixture
  9. 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.Spreading the peanut butter cheesecake filling evenly over sugar cookie crust
  10. Warm peanut butter for topping the fluffernutter bars in the microwave until runny.
  11. 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.peanut butter and marshmallow fluff in bags
  12. Sprinkle with peanut butter and/or butterscotch chips.Fluffernutter Cheesecake Bars in baking dish
  13. Cut into bars and serve.Fluffernutter Cheesecake Bars cut in to bars
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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
Cook Time 0 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes

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 9x13 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 9x13 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

Calories: 599kcal | Carbohydrates: 61g | Protein: 15g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 695mg | Potassium: 378mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1348IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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