Description

These No-Bake Buckeye Cheesecake Bars are a delightful twist on the classic Ohio treat! Featuring layers of creamy peanut butter cheesecake, a rich chocolate topping, and a simple cookie crust, they’re easy to prepare and perfect for any occasion. With no oven required, these bars are a quick and crowd-pleasing dessert.

Ingredients

Units Scale

For the Crust:

2 cups chocolate graham cracker crumbs
1/2 cup unsalted butter, melted

For the Peanut Butter Cheesecake Layer:

8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups heavy whipping cream

For the Chocolate Topping:

1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream

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Instructions

Prepare the Crust:
- In a bowl, combine chocolate graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of a 9×9-inch pan lined with parchment paper. Chill in the refrigerator for 15–20 minutes.
Make the Peanut Butter Cheesecake Layer:
- In a large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Spread the peanut butter cheesecake layer evenly over the chilled crust. Return to the refrigerator while preparing the topping.
Prepare the Chocolate Topping:
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in 20-second intervals, stirring between each, until smooth and glossy.
- Pour the chocolate mixture over the peanut butter layer, spreading evenly.
Chill and Serve:
- Refrigerate the bars for at least 4 hours or until set.
- Cut into squares and serve chilled.

Notes

For a firmer cheesecake layer, let the bars chill overnight.
Garnish with chopped peanuts or drizzle extra peanut butter on top for decoration.