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Easy No Bake Buckeye Cheesecake Bars

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
Total Time: 25 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

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.