Description
Creamy No-Bake Buckeye Cheesecake Bars merge Ohio’s beloved peanut butter and chocolate treat with silky cheesecake perfection. Rich chocolate ganache and peanut butter swirls create an irresistible dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 milliliters) creamy peanut butter
- 2 cups (256 grams) chocolate graham cracker crumbs
- 1 cup (240 milliliters) whipped topping
- 1 cup (170 grams) semi-sweet chocolate chips
Sweeteners and Flavor Enhancers:
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
Binding and Garnish Ingredients:
- ½ cup (113 grams) unsalted butter, melted
- 2 tablespoons (30 milliliters) peanut butter
- Whole peanuts for garnish
Instructions
- Prepare an 8×8 inch (20×20 centimeters) baking dish by lining it with parchment paper, ensuring extra paper hangs over the edges for easy removal later.
- Combine chocolate graham cracker crumbs with melted butter, pressing the mixture firmly and evenly into the bottom of the prepared dish to create a compact crust.
- Chill the crust in the refrigerator while preparing the creamy filling.
- In a large mixing bowl, thoroughly beat cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until the mixture becomes completely smooth and well-incorporated.
- Gently fold in the whipped topping, creating a light and airy texture for the filling.
- Spread the peanut butter cheesecake filling uniformly over the chilled crust, ensuring an even layer.
- Return the dish to the refrigerator to allow the filling to set and firm up.
- Create the chocolate topping by melting chocolate chips and additional peanut butter together in a microwave or double boiler until the mixture is completely smooth and glossy.
- Carefully pour and spread the chocolate-peanut butter mixture over the chilled filling, covering the entire surface.
- Refrigerate the dessert for a minimum of 4 hours, or preferably overnight, to ensure complete setting.
- Before serving, garnish with additional whipped topping and whole peanuts for extra texture and visual appeal.
- Use the overhanging parchment paper to lift the dessert from the dish, then slice into neat squares using a sharp knife.
Notes
- Chill the crust first to create a solid foundation that prevents soggy bottoms and ensures clean, crisp edges when cutting.
- Use room temperature cream cheese for a smoother, lump-free filling that blends perfectly with peanut butter and powdered sugar.
- Melt chocolate chips and peanut butter slowly and carefully to avoid burning, creating a glossy, silky topping that sets beautifully.
- Refrigerate for minimum 4 hours to allow layers to set completely, developing rich, intense flavors and perfect texture.
- Lift bars using parchment paper overhang for clean, professional-looking cuts without damaging the delicate layers.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, making this a make-ahead dessert dream.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 380 cal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 45 mg