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–+ servings

Peanut Butter Lush Cheesecake Bars

All the nostalgic goodness of peanut butter lush—soft cookie crust, fluffy peanut butter cheesecake, silky chocolate pudding, and clouds of whipped cream—made extra tidy for bar-style slices.
A little espresso in the pudding deepens the chocolate, while a salty peanut butter drizzle brings everything together.
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Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 12

Ingredients
 

Cookie crust

  • 1 package peanut butter cookie mix (15 oz)
  • add-ins listed on your cookie mix box typically 1 large egg and oil

Whipped cream topping

  • 1 1/2 cups cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Peanut butter cheesecake layer

  • 8 ounces cream cheese, softened
  • 2/3 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

Chocolate pudding layer

  • 1 package instant chocolate pudding mix (3.4 oz)
  • 1 1/2 cups cold milk 2% or whole
  • 1 teaspoon espresso powder or instant coffee

Finish

  • 3 tablespoons creamy peanut butter, warmed for drizzling
  • 2 tablespoons chopped roasted peanuts or chocolate shavings optional

Instructions

Preparation Steps

  • Line a 9-inch square pan with a parchment sling. Chill a metal mixing bowl and beaters in the fridge for 10 minutes. Preheat the oven to 325°F.
  • Stir together the peanut butter cookie mix with the add-ins listed on your box (commonly an egg and oil) until a soft dough forms. Press evenly into the lined pan, docking the surface a few times with a fork.
  • Bake the crust at 325°F for 18–22 minutes, until the edges look set and lightly golden. Cool on a rack for 10 minutes, then gently press the surface with a flat spatula to level. Slide the pan into the freezer for 10 minutes to speed cooling.
  • Meanwhile, make the whipped cream: In the chilled bowl, beat the heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla to medium-stiff peaks. Refrigerate to keep it cold.
  • For the peanut butter cheesecake, beat the softened cream cheese until completely smooth. Mix in the peanut butter, 1/2 cup powdered sugar, 1 teaspoon vanilla, and salt until fluffy, about 1–2 minutes. Fold in about two-thirds of the whipped cream (reserve the rest for topping) until no streaks remain.
  • Spread the peanut butter cheesecake over the cooled crust. Chill 10–15 minutes to help it firm up before adding the next layer.
  • Whisk the pudding mix with cold milk and espresso powder for 2 minutes until thick and smooth; let stand 5 minutes to finish setting. Spoon over the cheesecake layer and smooth. Tap the pan lightly on the counter to release air bubbles. Chill 15 minutes.
  • Dollop the reserved whipped cream on top and swirl to cover. Refrigerate at least 2 hours (or overnight) for the cleanest slices.
  • Warm 3 tablespoons peanut butter in the microwave for about 20–30 seconds until pourable. Drizzle over the whipped cream and finish with chopped peanuts or chocolate shavings, if using. Lift out by the parchment and cut into 12 bars.

Notes

Tip: For ultra-clean edges, dip a sharp knife in hot water and wipe dry between cuts.
Store covered in the refrigerator for up to 3 days; the crust stays pleasantly soft while the layers remain distinct.
This recipe is an original creation inspired by classic Peanut Butter Lush Cheesecake Bars flavors. All ingredient ratios and instructions are independently developed.