Brown Butter Peanut Butter Cheesecake Bars

Brown Butter Peanut Butter Cheesecake Bars might be a mouthful to say but I guarantee they will win you over with just one bite. Any recipe name that features the word ‘butter‘ twice is a winner in my book. I’d made this recipe so many times but I had to try it again with brown butter. Of course, I think everything is much better with brown butter. The brown butter is really what sets these Brown Butter Peanut Butter Cheesecake Bars apart from all the other recipes out there. The toastiness from the brown butter just elevates the nutty flavour of the peanut butter so well. It should come as no surprise that brown butter and peanut butter are literally a match made in heaven.

*All ingredients (especially the cream cheese and eggs) should be at room temperature for best results.
*The cheesecake is baked in a water bath, which ensures that the top does not crack.
*The cheesecake needs to set for at least 4 hours in the fridge after baking. It will not slice properly if not allowed to set.
*The cheesecake can be made a day or two in advance and stored in the fridge. Leftovers will last 4-5 days in the fridge, best stored in an air-tight container.
Notes on Ingredients:
*Peanut Butter: I use homemade peanut butter so I can control the amount of sugar in the bars. I make my peanut butter by processing warm roasted peanuts in a food processor with lots of salt. Feel free to use store-bough peanut butter, but please note that this will result in a much sweeter cheesecake, so you might want to cut back on the granulated sugar.
*Biscuits: For added peanut flavour, I love using peanut butter cookies. Alternatively you can add roasted peanuts to graham crackers or digestive biscuits before crushing them up. You can also use just biscuits, but I think the peanuts in the crust really heighten the nutty salty flavour.
*Cream Cheese: You really want to use the best cream cheese you can find for these bars. I love Philadelphia Cream Cheese for cheesecakes. If you can’t find this particular one, I recommend using a cream cheese block instead of the stuff that comes in tubs. Save that to spread on your bagels.


  • 180 g peanut flavoured biscuits (see recipe notes)
  • 35 g salted butter
  • 285 g cream cheese, at room temperature
  • 2 eggs, at room temperature
  • 65 g granulated sugar
  • 90 g smooth peanut butter (see recipe notes)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons flour


  • Pre-heat the oven to 180°C. Line a 7×7 in square baking pan with parchment paper, leaving an over-hang so the bars are easy to remove once baked.
  • Start by making the brown butter. Add the butter to a small saucepan over low heat. Cook the butter, whisking constantly until the butter has turned a brown colour. The milk solids will separate and turn dark, and the butter will give off a nutty aroma. Take off the heat and transfer to a heat-proof bowl. Leave to cool slightly, for about 5 minutes.
  • Meanwhile, crush your biscuits in a zip-lock bag or a food processor. Add to a mixing bowl and pour the browned butter on top. Once mixed, the mixture should resemble wet sand.
  • Transfer to the bottom of the baking pan and press down in an even layer. Use the back of a spoon or the bottom of a glass to really pack it tightly.
  • Bake for 10 minutes or until golden brown.
  • To prepare the cheesecake filling, add the cream cheese and sugar to a large mixing bowl. Mix using an electric whisk for about 2-3 minutes or until creamy and light.
  • Add in the eggs, one at a time. Then the vanilla, and salt. Then whisk in the peanut butter until combined. Finally, add in the flour and mix.
  • Pour cheesecake batter on top of the biscuit base. Tap the pan on your counter a couple of times to release any air bubbles. Place the pan inside a larger baking pan. Pour boiling water into the larger pan, up to 3/4 of the way up the smaller pan.
  • Bake for about 45 minutes or until the top is golden brown and just slightly wobbly in the middle.
  • Let cool at room temperature for 30 minutes and then chill in the fridge for 4 hours (or overnight) before slicing.

Peanut Butter Cookies


These Peanut Butter Cookies have the most amazing melt-in-your-mouth texture, with perfectly crisp edges and a salty peanut butter centre.

*makes about 20 cookies


  1. 180 g flour
  2. ¾ teaspoon baking soda
  3. 100 g salted butter, softened
  4. 90 g granulated sugar
  5. 90 g brown sugar
  6. 180 g crunchy peanut butter, room temperature
  7. 1 egg
  8. 1 teaspoon vanilla extract


  1. Pre-heat the oven to 180°C. Line a baking tray with baking paper.
  2. In a mixing bowl, cream together the butter and sugars until light and fluffy
    (about 4-5 minutes).
  3. Mix in the peanut butter and then the egg. Add in the vanilla.
  4. Fold in the flour and baking soda until just combined.
  5. Shape the dough into balls and then place on the baking sheet, leaving 2 inches of space between each ball.
  6. Use a fork to flatten the cookies, then press in the opposite direction creating a criss-cross pattern.
  7. Bake for 9 minutes and leave to cool completely.



Dark Chocolate And Salted Caramel Ice Cream / No Churn


I’ve been making chocolate ice cream for a while now, but putting it toasted peanuts and caramel was a revelation. Because it perfectly captures the essence of my favourite candy bar – Snickers. I think I’ve just made the best chocolate ice cream I’ve ever made. Well, it’s more than just chocolate ice cream. It’s dark and dreamy, buttery and caramel-y. There’s bitter bits of dark chocolate, crushed toasty peanuts, and swirls of golden caramel.


  1. 500 g milk
  2. 250 g heavy cream
  3. 4 tablespoons sugar
  4. ½ teaspoon cornflour
  5. 150 g dark chocolate
  6. semi sweet chocolate chunks
  7. ½ cup toasted peanuts
  8. 6 tablespoons salted caramel sauce


  1. Add the milk and sugar into a saucepan and place over medium-low heat.
  2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
  3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about half.
  4. Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
  5. Add in the dark chocolate and stir until melted.
  6. Take it off the heat and let it come to room temperature
  7. Store the mixture in the fridge to cool completely.
  8. Whip the heavy cream until soft peaks form.
  9. Fold the cream into the chocolate mixture.
  10. Fold in the salted caramel sauce and crushed peanuts.
  11. Store in an air-tight container or a baking tin covered with cling-film and secured with a rubber-band.
  12. Freeze for 8 hours at least.