No-Bake Buckeye Cheesecake Bars Recipe
Introduction
No-Bake Buckeye Cheesecake Bars are a delicious and easy dessert that combines creamy peanut butter cheesecake with a crunchy Oreo crust and a rich chocolate topping. Perfect for peanut butter lovers, these bars require no oven and come together quickly for a crowd-pleasing treat.
Ingredients
- 2 cups finely crushed Oreos (about 22 cookies)
- 6 tablespoons unsalted butter, melted
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup (115 grams) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup semisweet chocolate chips
Instructions
- Step 1: Line a 9″x9″ pan with parchment paper, leaving about a 2-inch overhang on two opposite sides to help lift the bars out later.
- Step 2: In a medium bowl, combine the crushed Oreos and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Refrigerate until ready to use.
- Step 3: In a large bowl, beat the softened cream cheese and peanut butter together with a handheld mixer on medium-high speed until smooth and creamy.
- Step 4: Add the confectioners’ sugar and vanilla extract to the cream cheese mixture and continue beating until well combined.
- Step 5: Spoon the peanut butter cheesecake mixture over the chilled Oreo crust and spread it evenly. Refrigerate the pan for at least 2 hours or up to overnight to let the cheesecake set.
- Step 6: In a small heatproof bowl, melt the semisweet chocolate chips by microwaving in 30-second increments, stirring after each, until smooth and fully melted.
- Step 7: Pour the melted chocolate evenly over the chilled cheesecake layer. Quickly spread the chocolate to cover before it begins to harden. Return the pan to the refrigerator and chill until the chocolate topping is firm, about 30 minutes.
- Step 8: Once set, use the parchment overhang to lift the bars out of the pan and cut into squares. Serve chilled.
Tips & Variations
- For a crunchier crust, lightly toast the crushed Oreos before mixing with butter.
- Swap semisweet chocolate chips for dark or milk chocolate depending on your preference.
- Add a pinch of salt to the cheesecake mixture to enhance the peanut butter flavor.
Storage
Store the Buckeye Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars for up to 1 month; thaw in the refrigerator before serving. Reheat is not recommended as the bars are best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for added texture, but the cheesecake will be less smooth. Creamy peanut butter results in a silkier filling.
Can I make these bars without an Oreo crust?
Absolutely! You can substitute the crust with graham cracker crumbs mixed with melted butter or a simple cookie crust of your choice.
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No-Bake Buckeye Cheesecake Bars Recipe
- Total Time: 2 hours 15 minutes
- Yield: 16 bars 1x
Description
These No-Bake Buckeye Cheesecake Bars combine a rich Oreo crust with a creamy peanut butter cheesecake filling and a smooth chocolate topping. Easy to make without an oven, they are perfect for quick desserts, featuring classic flavors inspired by the beloved buckeye candy.
Ingredients
Crust
- 2 cups finely crushed Oreos (about 22 cookies)
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup (115 grams) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Topping
- 3/4 cup semisweet chocolate chips
Instructions
- Prepare the Crust: Line a 9×9-inch pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. In a medium bowl, combine the finely crushed Oreos and melted butter until well mixed. Press this mixture evenly into the bottom of the prepared pan using a measuring cup or spoon. Refrigerate the crust until ready to use to help it set firmly.
- Make the Cheesecake Filling: In a large bowl, use a handheld mixer on medium-high speed to beat together the softened cream cheese and peanut butter until smooth and creamy. Add the confectioners’ sugar and vanilla extract, then continue beating until fully combined and the mixture is silky.
- Assemble Cheesecake Layer: Spoon the creamy peanut butter mixture evenly over the chilled Oreo crust, spreading it out to cover the entire surface. Place the pan back in the refrigerator and chill for at least 2 hours or up to overnight to allow the cheesecake layer to firm up and develop flavor.
- Prepare the Chocolate Topping: In a small heatproof bowl, melt the semisweet chocolate chips by microwaving them in 30-second intervals, stirring between each session until smooth and completely melted.
- Apply Chocolate Layer: Quickly pour the melted chocolate over the chilled cheesecake layer and spread it out evenly using the back of a spoon or an offset spatula. Work fast to prevent the chocolate from hardening unevenly. Return the pan to the refrigerator and chill until the chocolate topping has hardened, approximately 30 minutes.
- Serve: Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into squares and enjoy these decadent, peanut butter and chocolate layered bars.
Notes
- For best results, ensure cream cheese is fully softened before mixing to prevent lumps.
- Use a gentle hand when spreading the melted chocolate to keep layers even and clean.
- These bars can be stored covered in the refrigerator for up to 5 days.
- To soften cream cheese faster, microwave in 10-second increments until just soft.
- Variations can include adding chopped peanuts or a sprinkle of sea salt on the chocolate layer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: buckeye cheesecake bars, no-bake cheesecake, peanut butter dessert, Oreo crust, chocolate peanut butter bars
