Easy No Bake Buckeye Cheesecake Bars

If a Reese’s and a cheesecake had a summer fling and refused to turn on the oven, you’d get these Easy No Bake Buckeye Cheesecake Bars. Creamy peanut butter cheesecake on a chocolate cookie crust, all tucked under a glossy chocolate ganache that makes you look like you tried way harder than you did. They set up in the fridge while you forget they exist for three hours and then remember them like the hero you are. Yes, this pan is probably too small. No, I won’t wash fewer dishes.

When I first tested these, my husband announced he could “eyeball” a cup of peanut butter. Reader, he cannot. We ended up with a luxurious peanut butter soup and a dog who suddenly learned how to counter-surf. The kids helped by “leveling” the ganache with their fingers, which I allegedly called “textural swirls.” Did someone put a peanut butter thumbprint dead center? It’s called artisan. Look it up.

Time-Saving Hacks

– Crush chocolate sandwich cookies in the bag with a rolling pin. Therapeutic and fewer crumbs to chase.
– Microwave the chocolate and a splash of cream in 20-second bursts. Stir like you mean it. Done.
– Forgot to soften cream cheese? Unwrap, microwave 10–15 seconds at 50% power. Repeat once if needed. Not a personality flaw.
– Line the pan with a parchment sling so you can pull the bars out like a magician instead of excavating with a spatula.
– Measure peanut butter by weighing it or spritz your measuring cup with oil first. Your soul deserves an easy release.
– Use a store-bought crust in a pinch. Will anyone complain? Only the imaginary food police.

Serving Ideas

– Slice small. Lie about how many you had. Pair with cold milk if you’re feeling wholesome.
– Coffee, cold brew, or an espresso shot if bedtime is a suggestion, not a rule.
– Serve with wine if the kids drove you nuts. Red, white, rosé—this is a judgment-free ganache zone.
– A handful of salty pretzels on the side for crunch so good you’ll feel like you planned it.
– Fresh berries if you want to pretend this is balanced. We all love a garnish that says “I tried.”

What to Serve It With

– Salted peanuts or pretzels for a salty-crunchy moment.
– Vanilla ice cream, because more dairy = more joy.
– Sliced strawberries or raspberries to cut the richness and make it look like a magazine.
– A dark, roasty stout or a small pour of bourbon if you’re doing adults-only dessert flexing.
– Coffee. Always coffee.

✔Tips & Mistakes

– Use creamy peanut butter that’s not too drippy. Natural works if it’s well-stirred and thick; otherwise the filling can get slick and sad.
– Beat the cream cheese until totally smooth before adding peanut butter and sugar. Lumps are not the vibe.
– Don’t overheat the chocolate—short bursts, lots of stirring, or the ganache gets grainy and starts throwing a tantrum.
– Chill at least 3 hours (overnight is dreamy). Warm bars cut like a crime scene.
– Pack the crust firmly with the bottom of a measuring cup so it doesn’t crumble under pressure (relatable).
– Sprinkle flaky salt on top. It’s the tiny crown that makes people gasp.
– Pan size: 8×8 for thick bars, 9×9 for slightly thinner. Both work. Pick your destiny.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered and refrigerated for up to 5 days.
– For clean slices, chill hard, wipe the knife between cuts, and don’t pretend patience isn’t required.
– Freeze tightly wrapped bars up to 2 months. Thaw in the fridge 30–60 minutes before serving (or eat frosty—no judgments).

✔Variations and Substitutions

– Crust swap: chocolate cookies, graham crackers, or crushed pretzels for salty energy.
– Nut-free: use sunflower seed butter; it sets beautifully and still hugs the chocolate.
– Almond or cashew butter for a bougie twist. Add a hit of vanilla to keep it cozy.
– Swirl a little jam on top of the cheesecake layer (strawberry or raspberry = PB&J royalty).
– Fold in chopped peanuts, mini PB cups, or chocolate chips because subtlety is overrated.
– Maple syrup or honey instead of part of the powdered sugar? Sure—reduce slightly so the filling stays firm.
– Gluten-free cookies for the crust if that’s your lane. Flavor still slaps.
– Feeling “deconstructed”? Make the components and serve in cups. It counts. We’re all tired.

Easy No Bake Buckeye Cheesecake Bars

Rich no-bake peanut butter cheesecake bars with silky chocolate ganache on a chocolate cookie crust—classic Buckeye flavors made easy.

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Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cup chocolate sandwich cookie crumbs from about 24 cookies
• ▢ 0.5 cup unsalted butter, melted melted
• ▢ 16 ounce cream cheese softened
• ▢ 1 cup creamy peanut butter
• ▢ 1 cup powdered sugar
• ▢ 2 teaspoon vanilla extract
• ▢ 0.75 cup heavy cream cold, for filling
• ▢ 1.5 cup semi-sweet chocolate chips about 9 ounces
• ▢ 0.5 cup heavy cream for ganache
• ▢ 0.25 cup creamy peanut butter for ganache, optional
• ▢ 0.25 cup chopped roasted peanuts optional topping
• ▢ 0.25 cup mini chocolate chips optional topping

Instructions

Preparation Steps

• Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
• Stir cookie crumbs and melted butter together until evenly moistened. Press firmly into the bottom of the prepared pan to form an even crust. Chill while you make the filling.
• In a medium bowl, whip 0.75 cup cold heavy cream to stiff peaks. Set aside.
• In a large bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla; beat until fully combined and fluffy.
• Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
• Spread the cheesecake filling over the chilled crust and smooth the top. Chill for 15 minutes while making the ganache.
• For the ganache: Heat 0.5 cup heavy cream until steaming (do not boil). Pour over chocolate chips in a bowl; let sit 2 minutes, then stir until smooth. Stir in 0.25 cup peanut butter until glossy.
• Pour ganache over the cheesecake layer and smooth. Sprinkle with chopped peanuts and mini chocolate chips, if using.
• Refrigerate at least 4 hours, or until set. Lift out using the parchment, slice into 16 bars, and serve chilled.

Notes

For the neatest slices, warm a sharp knife under hot water and wipe dry between cuts. Bars keep well covered in the refrigerator for up to 5 days or freeze up to 2 months.