Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal.
Step 2: Make the Crust
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
- Press mixture into the bottom of the prepared dish to form a crust.
- Bake for 8-10 minutes, then let cool completely.
Step 3: Prepare the Cheesecake Filling
- Beat softened cream cheese and peanut butter until smooth.
- Add sugar and vanilla, mixing well.
- Beat in eggs one at a time, just until combined. Don’t overmix!
Step 4: Assemble
- Pour cheesecake filling over the cooled crust, spreading evenly.
- Dollop marshmallow fluff on top. Swirl it into the cheesecake with a knife for a marbled effect.
Step 5: Bake & Chill
- Bake for 25-30 minutes, or until edges are set and the center is slightly jiggly.
- Let cool completely, then refrigerate for at least 2 hours before slicing.
Step 6: Slice and Serve
Lift the bars out using the parchment paper. Cut into squares and enjoy!
Cook Notes & Tips
- Use room temperature cream cheese to prevent lumps.
- For best swirls, gently swirl the marshmallow fluff into the cheesecake filling.
- Chilling is essential for setting; don’t skip it!
Recipe Variations
- Add 1/2 cup mini chocolate chips to the crust for a chocolate twist.
- Use crunchy peanut butter for added texture.
- Swirl in some Nutella with the marshmallow fluff for extra indulgence!
Frequently Asked Questions (FAQs)
Q: Can I make these ahead? A: Yes! Refrigerate for up to 3 days.
Q: How do I store leftovers? A: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Q: Can I use a different nut butter? A: Absolutely! Almond or cashew butter would work well.
Enjoy these delightful Fluffernutter Cheesecake Bars! They’re easy to make and perfect for sharing.
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