If you adore the classic peanut butter and chocolate combo, then you are going to fall head over heels for this No-Bake Buckeye Cheesecake Bars Recipe. It’s the perfect way to indulge in a decadent dessert without ever turning on your oven. Silky cream cheese blended with rich peanut butter sits atop a crunchy cookie crust, all topped with a luscious chocolate ganache that sets just right in the fridge. Each bite is a dreamy balance of smooth, creamy, and chocolatey goodness that will quickly become your go-to sweet treat for any occasion.
Ingredients You’ll Need
This recipe keeps things delightfully simple yet cleverly balanced. Each ingredient plays a crucial role, from the buttery cookie base that gives you crunch to the fluffy peanut butter filling and the glossy chocolate topping that holds it all together.
- Chocolate sandwich cookies (20, crushed): Provide a sturdy, chocolatey crust with plenty of flavor and texture.
- Unsalted butter (5 tablespoons, melted): Binds the cookie crumbs for that perfect crust consistency.
- Creamy peanut butter (1 cup): The star player delivering that classic buckeye flavor and creamy richness.
- Cream cheese (8 ounces, softened): Adds tang and silky smoothness to the filling.
- Powdered sugar (1/2 cup): Sweetens the peanut butter layer without any grit.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, fragrant note.
- Whipped topping (1 1/2 cups, like Cool Whip): Lightens the filling for a fluffy, melt-in-your-mouth texture.
- Semi-sweet chocolate chips (1 cup): Create a decadent ganache that perfectly crowns the bars.
- Heavy cream (1/2 cup): Mixed with chocolate for a silky smooth topping.
- Pinch of salt: Balances the sweetness and intensifies the chocolate flavor.
How to Make No-Bake Buckeye Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by crushing the chocolate sandwich cookies into fine crumbs—this is your crunchy, chocolatey foundation. Stir the crumbs together with melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of an 8×8-inch baking dish lined with parchment paper. Don’t skip chilling it in the fridge here; this step helps the crust set perfectly and keeps everything crisp.
Step 2: Make the Peanut Butter Filling
Next, blend the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and luscious. Mixing these ingredients thoroughly is key to ensuring a silky filling without lumps. Then gently fold in the whipped topping—this will give the filling a cloud-like lightness that contrasts beautifully with the dense crust.
Step 3: Assemble the Bars
Spread the peanut butter cheesecake mixture evenly over your chilled crust. Smooth it down with a spatula so it’s perfectly even. Return this layered masterpiece to the fridge—it needs to chill so the filling can set and the flavors can marry.
Step 4: Create and Add the Chocolate Ganache
For the crowning glory, melt the chocolate chips combined with heavy cream and a pinch of salt in the microwave, stirring every 20 seconds until smooth. This silky ganache is where richness meets elegance. Let the chocolate cool just a bit before pouring it over the peanut butter layer, then spread it out evenly. Pop everything back into the fridge for at least four hours—patience here means a beautifully set, sliceable bar.
How to Serve No-Bake Buckeye Cheesecake Bars Recipe
Garnishes
When you’re ready to serve, a sprinkle of chopped peanuts or mini chocolate chips adds a delightful crunch and a hint of texture that contrasts with the creamy filling. It also amps up the visual appeal, making these bars as inviting to look at as they are to eat.
Side Dishes
This dessert is so rich and satisfying that it pairs best with something light like a fresh berry salad or a simple cup of coffee or tea. The tartness of fresh berries complements the sweetness of the bars perfectly, cutting through the richness and refreshing your palate.
Creative Ways to Present
For an impressive twist, turn your bars into little parfaits by layering crumbled bars with whipped cream and fresh berries in clear glasses. Or serve them on a dessert platter garnished with whole buckeye candies or drizzles of caramel. These thoughtful touches make your No-Bake Buckeye Cheesecake Bars Recipe even more special for guests or celebrations.
Make Ahead and Storage
Storing Leftovers
These bars hold up wonderfully in the refrigerator for 4 to 5 days when covered tightly with plastic wrap or stored in an airtight container. Keeping them chilled maintains their perfect firm texture and rich flavors.
Freezing
If you want to make these in advance, the bars freeze beautifully. Wrap them individually or the whole pan tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge to preserve that luscious texture.
Reheating
Since this is a no-bake dessert, reheating is not necessary. Serve cold or at room temperature right from the fridge for the best experience.
FAQs
Can I use crunchy peanut butter instead of creamy?
You absolutely can! Using crunchy peanut butter will add a bit more texture to the filling, giving each bite a pleasant crunch, but keep in mind it will change the smoothness of your cheesecake layer somewhat.
Is it possible to make this recipe dairy-free?
Yes! Swap cream cheese and heavy cream for their dairy-free alternatives, like vegan cream cheese and coconut cream, and use dairy-free whipped topping. The flavor will still be incredible with those substitutions.
Can I make these bars gluten-free?
For a gluten-free version, simply choose gluten-free chocolate sandwich cookies for the crust. The rest of the ingredients are naturally gluten-free, making it an easy swap to accommodate gluten sensitivities.
How do I prevent the ganache from becoming too thick?
If your ganache seizes or becomes too thick, gently reheat it in short intervals while stirring to bring back the smooth texture before pouring it over the filling.
What’s the best way to cut the bars without cracking the chocolate layer?
For clean slices, use a sharp knife dipped in hot water and wiped dry before each cut. This helps the knife glide through the chocolate ganache smoothly without cracking or breaking the bars apart.
Final Thoughts
There is something truly magical about the No-Bake Buckeye Cheesecake Bars Recipe—it’s easy, indulgent, and endlessly satisfying. Whether for a potluck, a special treat, or just a little reward to yourself, I can’t recommend these bars enough. Dive in and experience the perfect harmony of peanut butter and chocolate in every bite!
Print
No-Bake Buckeye Cheesecake Bars Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 16 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
These No-Bake Buckeye Cheesecake Bars combine a crunchy chocolate cookie crust with a creamy peanut butter cheesecake layer and a rich chocolate ganache topping. Easy to prepare and perfect for peanut butter and chocolate lovers, they require no baking and chill to set, making a delicious, indulgent dessert.
Ingredients
Crust
- 20 chocolate sandwich cookies, crushed into fine crumbs
- 5 tablespoons unsalted butter, melted
Peanut Butter Cheesecake Layer
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping (like Cool Whip)
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Prepare the crust: In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom of a parchment-lined 8×8-inch baking dish to form an even crust layer. Place the dish in the refrigerator to chill and set.
- Make the peanut butter cheesecake layer: In another bowl, beat together the peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in the whipped topping until fully incorporated and fluffy.
- Assemble the bars: Spread the peanut butter cheesecake mixture evenly over the chilled crust layer in the baking dish. Return the dish to the refrigerator to keep chilled while preparing the ganache.
- Prepare the chocolate ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, and a pinch of salt. Microwave in 20-second increments, stirring between each, until the chocolate is fully melted and the mixture is smooth. Allow the ganache to cool slightly before pouring.
- Finish the bars: Pour the slightly cooled ganache over the peanut butter cheesecake layer and spread it evenly. Refrigerate the entire dessert for at least 4 hours or until fully set.
- Serve: Once set, slice the bars into 16 squares and serve chilled for a rich, creamy treat.
Notes
- For a crunchier crust, you can bake the crust at 350°F for 8–10 minutes and cool completely before adding the filling.
- Top the bars with chopped peanuts or mini chocolate chips for added texture and flavor.
