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.
Ingredients
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
Instructions
Prepare the Pan:
- Line pan: Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Spray: Lightly spray parchment with cooking spray.
Make the Crust:
- Mix ingredients: Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl.
- Press: Press mixture firmly into bottom of prepared pan using the bottom of a measuring cup.
- Chill: Refrigerate while preparing filling.
Prepare Gelatin:
- Bloom gelatin: Sprinkle gelatin over warm water in small bowl. Let sit 5 minutes to bloom.
- Dissolve: Microwave for 15-20 seconds and stir until completely dissolved. Set aside to cool slightly.
Make Peanut Butter Cheesecake Layer:
- Beat cream cheese: In large bowl, beat softened cream cheese until smooth and fluffy (2-3 minutes).
- Add peanut butter: Beat in peanut butter until well combined.
- Add sugar: Gradually beat in powdered sugar and vanilla extract.
- Add gelatin: Beat in cooled gelatin mixture until smooth.
- Whip cream: In separate bowl, whip heavy cream to stiff peaks.
- Fold together: Gently fold whipped cream into peanut butter mixture in 3 additions.
- Spread: Pour over crust and smooth top with offset spatula.
- Chill: Refrigerate for at least 2 hours until set.
Make Chocolate Ganache:
- Heat cream: In small saucepan, heat heavy cream until just beginning to simmer.
- Pour over chocolate: Place chocolate chips in bowl and pour hot cream over top.
- Let sit: Let sit 2 minutes, then stir from center outward until smooth.
- Add butter: Stir in butter and corn syrup until glossy.
- Cool slightly: Let cool 10 minutes until slightly thickened but still pourable.
Assemble and Finish:
- Pour ganache: Pour chocolate ganache over chilled peanut butter layer.
- Spread evenly: Use offset spatula to spread ganache to edges.
- Garnish: While ganache is still soft, add desired garnishes.
- Final chill: Refrigerate at least 4 hours or overnight until completely set.
Cutting and Serving:
- Remove from pan: Use parchment overhang to lift bars from pan.
- Clean cuts: Use sharp knife dipped in warm water and wiped clean between cuts.
- 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