No-Bake Buckeye Cheesecake Bars Recipe – Easy & Delicious

If you love the rich, decadent flavors of classic Buckeye candies, then you’re in for a treat with these No-Bake Buckeye Cheesecake Bars! These bars blend the creamy goodness of cheesecake with the irresistible combo of chocolate and peanut butter, and the best part is — there’s no oven required! Perfect for a potluck, a family gathering, or any special occasion, these bars will surely steal the spotlight.

In this article, we will walk you through the No-Bake Buckeye Cheesecake Bars Recipe, providing step-by-step directions, tips, and even some exciting variations to help you create the ultimate indulgent dessert. Whether you are a seasoned baker or a beginner, this recipe is easy to follow, and we guarantee it will become your new favorite go-to dessert!

What Are No-Bake Buckeye Cheesecake Bars?

No-Bake Buckeye Cheesecake Bars are a delicious fusion of two beloved treats — the Buckeye candy, known for its peanut butter and chocolate flavor combination, and cheesecake. Instead of baking the ingredients, this recipe involves chilling the bars to set them, which makes it a quick and easy dessert that requires no oven time. The result is a rich, creamy, and melt-in-your-mouth treat with layers of chocolate, peanut butter, and creamy cheesecake.

The Origin of Buckeye Cheesecake Bars

The Buckeye candy has roots in Ohio, where it is named after the state’s famous Buckeye tree. The candies are made by dipping peanut butter balls into chocolate, resembling the shiny nut of the Buckeye tree. This sweet treat has become a beloved confection, especially in Ohio, and has been adapted in various ways, including in the form of these decadent cheesecake bars.

Ingredients for No-Bake Buckeye Cheesecake Bars

To create these No-Bake Buckeye Cheesecake Bars, you’ll need a combination of ingredients for the crust, the peanut butter cheesecake filling, and the chocolate ganache topping. Here’s what you’ll need:

For the Crust:

• 2 cups chocolate graham cracker crumbs (about 14 crackers)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• Pinch of salt

For the Peanut Butter Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 tbsp gelatin powder
• ¼ cup warm water

Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 2 tbsp butter
• 1 tbsp corn syrup (optional, for extra shine)

For Garnish (Optional):

• Chopped peanuts
• Mini chocolate chips
• Buckeye candies, halved

Step-by-Step Directions and Preparation Method

Now that you have your ingredients ready, let’s dive into the detailed instructions for making these delicious No-Bake Buckeye Cheesecake Bars.

 1: Prepare the Pan

Start by preparing your baking pan. Take a 9×13 inch baking pan, line it with parchment paper, and leave some overhang for easy removal. Lightly spray the parchment paper with cooking spray to ensure that the bars come out easily once set.

 2: Make the Crust

1. Mix the Crust Ingredients: In a medium-sized bowl, combine the chocolate graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix well until the crumbs are fully coated in the butter and sugar.
2. Press the Crust Into the Pan: Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or the back of a spoon to create a compact crust.
3. Chill the Crust: Place the crust in the refrigerator while you prepare the peanut butter cheesecake filling.

 3: Prepare the Gelatin

1. Bloom the Gelatin: Sprinkle the gelatin powder over the warm water in a small bowl. Let it sit for about 5 minutes to bloom.
2. Dissolve the Gelatin: Microwave the mixture for 15-20 seconds, then stir until the gelatin is completely dissolved. Set it aside to cool slightly.

 4: Make the Peanut Butter Cheesecake Layer

1. Beat the Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and fluffy (about 2-3 minutes).
2. Add the Peanut Butter: Beat in the creamy peanut butter until the mixture is well combined.
3. Add the Powdered Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, continuing to mix until smooth.
4. Incorporate the Gelatin: Add the cooled gelatin mixture to the peanut butter mixture and beat until smooth.
5. Whip the Heavy Cream: In a separate bowl, whip the heavy whipping cream to stiff peaks. Once done, gently fold the whipped cream into the peanut butter mixture in three additions, being careful not to deflate the whipped cream.
6. Spread the Cheesecake Layer: Pour the peanut butter cheesecake filling over the chilled crust, smoothing the top with an offset spatula. Return the pan to the refrigerator and allow it to chill for at least 2 hours to set.

 5: Make the Chocolate Ganache

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
2. Combine the Chocolate and Cream: Place the semi-sweet chocolate chips in a heatproof bowl and pour the hot cream over the top. Let it sit for about 2 minutes, then stir until the chocolate is completely melted and smooth.
3. Add Butter and Corn Syrup: Stir in the butter and corn syrup (if using) until the ganache is glossy and smooth. Let it cool for 10 minutes until slightly thickened but still pourable.

 6: Assemble the Bars

1. Pour the Ganache: Once the cheesecake layer is set, pour the chocolate ganache evenly over the peanut butter cheesecake layer. Use an offset spatula to spread the ganache to the edges of the pan.
2. Garnish (Optional): If desired, garnish the ganache with chopped peanuts, mini chocolate chips, or halved Buckeye candies while the ganache is still soft.
3. Final Chill: Return the pan to the refrigerator and chill for at least 4 hours, or overnight, until the bars are completely set.

 7: Cutting and Serving

1. Remove from Pan: Once fully set, use the parchment paper overhang to lift the bars out of the pan.
2. Clean Cuts: Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.
3. Cut into Bars: Cut the bars into 24 pieces (a 6×4 grid).

Variations to Try

While the original recipe is absolutely delicious, there are several variations you can try to give your No-Bake Buckeye Cheesecake Bars a unique twist. Here are some ideas:

• Crunchy Version: Use crunchy peanut butter instead of creamy peanut butter for an extra texture. You can also add chopped peanuts to the cheesecake filling for additional crunch.
• Nutter Butter Crust: Instead of using graham crackers, try making the crust with crushed Nutter Butter cookies for a more peanut buttery flavor.
• White Chocolate Ganache: If you prefer white chocolate, substitute white chocolate chips in place of the semi-sweet chocolate chips for the ganache.
• Salted Caramel: Drizzle some salted caramel sauce over the ganache before serving for an extra layer of flavor.

FAQs About No-Bake Buckeye Cheesecake Bars

Can I make these bars in advance?

Yes! These bars actually taste better when made ahead of time. You can prepare the crust and the cheesecake filling a day before, then assemble the bars and chill them the next day.

How should I store these bars?

Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can wrap the bars individually and freeze them for up to 2 months.

Can I use a different type of crust?

Absolutely! If you’re not a fan of graham crackers, you can try a chocolate cookie crust or use Nutter Butter cookies for a more peanut buttery base.

Conclusion: No-Bake Buckeye Cheesecake Bars

These No-Bake Buckeye Cheesecake Bars are the perfect dessert for peanut butter and chocolate lovers. A rich, creamy peanut butter cheesecake filling, a crunchy chocolate graham cracker crust, and a glossy chocolate ganache topping will satisfy any sweet tooth. Best of all, they require no baking — just a little time in the refrigerator to set, making them an incredibly easy and convenient treat.

Whether you’re preparing for a special occasion or simply indulging in a treat for yourself, this recipe is sure to impress. Don’t forget to try some of the variations to make these bars uniquely your own, and remember to share them with friends and family for an unforgettable dessert experience!

No-Bake Buckeye Cheesecake Bars Recipe – Easy & Delicious

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• Author: David Andersson
• Total Time: 25 minutes (plus chilling)
• Yield: 12 bars 1x
• Diet: Vegetarian

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Description

No-Bake Buckeye Cheesecake Bars are a delicious fusion of two beloved treats — the Buckeye candy, known for its peanut butter and chocolate flavor combination, and cheesecake. Instead of baking the ingredients, this recipe involves chilling the bars to set them, which makes it a quick and easy dessert that requires no oven time. The result is a rich, creamy, and melt-in-your-mouth treat with layers of chocolate, peanut butter, and creamy cheesecake.

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Ingredients

Scale 1x2x3x

For the Crust:

• 2 cups chocolate graham cracker crumbs (about 14 crackers)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• Pinch of salt

For the Peanut Butter Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 tbsp gelatin powder
• ¼ cup warm water

For the Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 2 tbsp butter
• 1 tbsp corn syrup (optional, for extra shine)

For Garnish (Optional):

• Chopped peanuts
• Mini chocolate chips
• Buckeye candies, halved

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Instructions

Prepare the Pan:

1. Line pan: Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
2. Spray: Lightly spray parchment with cooking spray.

Make the Crust:

1. Mix ingredients: Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl.
2. Press: Press mixture firmly into bottom of prepared pan using the bottom of a measuring cup.
3. Chill: Refrigerate while preparing filling.

Prepare Gelatin:

1. Bloom gelatin: Sprinkle gelatin over warm water in small bowl. Let sit 5 minutes to bloom.
2. Dissolve: Microwave for 15-20 seconds and stir until completely dissolved. Set aside to cool slightly.

Make Peanut Butter Cheesecake Layer:

1. Beat cream cheese: In large bowl, beat softened cream cheese until smooth and fluffy (2-3 minutes).
2. Add peanut butter: Beat in peanut butter until well combined.
3. Add sugar: Gradually beat in powdered sugar and vanilla extract.
4. Add gelatin: Beat in cooled gelatin mixture until smooth.
5. Whip cream: In separate bowl, whip heavy cream to stiff peaks.
6. Fold together: Gently fold whipped cream into peanut butter mixture in 3 additions.
7. Spread: Pour over crust and smooth top with offset spatula.
8. Chill: Refrigerate for at least 2 hours until set.

Make Chocolate Ganache:

1. Heat cream: In small saucepan, heat heavy cream until just beginning to simmer.
2. Pour over chocolate: Place chocolate chips in bowl and pour hot cream over top.
3. Let sit: Let sit 2 minutes, then stir from center outward until smooth.
4. Add butter: Stir in butter and corn syrup until glossy.
5. Cool slightly: Let cool 10 minutes until slightly thickened but still pourable.

Assemble and Finish:

1. Pour ganache: Pour chocolate ganache over chilled peanut butter layer.
2. Spread evenly: Use offset spatula to spread ganache to edges.
3. Garnish: While ganache is still soft, add desired garnishes.
4. Final chill: Refrigerate at least 4 hours or overnight until completely set.

Cutting and Serving:

1. Remove from pan: Use parchment overhang to lift bars from pan.
2. Clean cuts: Use sharp knife dipped in warm water and wiped clean between cuts.
3. Cut into bars: Cut into 24 bars (6×4 grid).

Notes

These creamy, peanut butter–chocolate bars are a crowd-pleaser and perfect for make-ahead desserts. For extra flair, drizzle with melted chocolate, sprinkle with crushed peanuts, or top with whipped cream before serving. Keep them chilled until ready to enjoy for the best texture.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 380
• Sugar: 22g
• Sodium: 240mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 7g
• Cholesterol: High

Keywords: No-Bake Cheesecake Bars, Buckeye Cheesecake, Peanut Butter Cheesecake Bars, Chocolate Peanut Butter Cheesecake