Easy No Bake Buckeye Cheesecake Bars
Silky peanut butter cheesecake over a chocolate cookie crust, finished with a glossy chocolate ganache. No oven needed—perfectly rich, creamy, and sliceable Buckeye-inspired bars.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cup chocolate sandwich cookie crumbs about 24 cookies, finely crushed
- 0.25 cup unsalted butter, melted
- 16 ounces cream cheese, softened 2 blocks
- 0.75 cup creamy peanut butter
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine salt
- 0.75 cup heavy whipping cream, cold for filling
- 1 cup semi-sweet chocolate chips
- 0.33 cup heavy cream for ganache
- 0.125 cup creamy peanut butter for drizzle, optional
Instructions
Preparation Steps
- Line an 8 x 8 inch pan with parchment paper, leaving overhang for easy lifting. Lightly mist with nonstick spray.
- Make the crust: In a bowl, combine chocolate cookie crumbs with melted butter until evenly moistened. Press firmly into the prepared pan. Chill while you make the filling.
- Beat the filling base: In a large bowl, beat softened cream cheese, peanut butter, powdered sugar, vanilla, and salt until completely smooth and fluffy.
- Whip the cream: In a separate bowl, whip the cold heavy whipping cream to stiff peaks. Gently fold it into the peanut butter mixture until no streaks remain.
- Spread filling over the chilled crust and smooth the top. Refrigerate while you make the ganache.
- Ganache: Warm the heavy cream in a small saucepan or microwave until steaming (not boiling). Pour over chocolate chips, let sit 2 minutes, then stir until silky and smooth.
- Pour ganache over the cheesecake layer and smooth. Warm the remaining peanut butter until pourable and drizzle over the ganache; swirl with a skewer if desired.
- Chill at least 4 hours (or overnight) until set. Lift out by parchment, cut into 16 bars, and serve cold.
- Store covered in the refrigerator up to 5 days or freeze up to 2 months.
Notes
Use block-style cream cheese for best texture. Avoid natural peanut butter that separates. For thicker bars, use a 9 x 9 inch pan and slice into 12 pieces; for smaller portions, cut 20 to 24 squares. Let bars sit at room temperature 10 minutes before slicing for the cleanest cuts.