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No-Bake Buckeye Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 85 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/no-bake-buckeye-cheesecake-bars-recipe/