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Fluffernutter Cheesecake Bars stacked on a plate
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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 Time20 minutes
Cook Time0 minutes
Chilling Time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: Family Favorite
Keyword: cookies
Servings: 12
Calories: 599kcal

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