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No Bake Buckeye Cheesecake Bars Recipe

No Bake Buckeye Cheesecake Bars

If you're looking for a delicious and easy dessert that combines the rich flavors of chocolate and peanut butter, look no further than these No Bake Buckeye Cheesecake Bars. This delightful treat is ideal for any occasion, whether it's a family gathering, a party, or simply a sweet indulgence at home.
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Prep Time 20 minutes
Total Time 4 hours
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup powdered sugar
  • 0.5 cup unsalted butter melted
For the cheesecake filling
  • 16 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping
For the chocolate topping
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp unsalted butter

Equipment

  • Mixing bowls
  • Spatula or mixing spoon
  • 9x9-inch baking dish
  • Microwave-safe bowl
  • Measuring Cups and Spoons
  • Plastic wrap or aluminum foil for covering
  • Sharp knife for cutting bars

Method
 

  1. Step 1: Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, unsweetened cocoa powder, and powdered sugar. Pour in the melted butter and mix until everything is well combined. The mixture should resemble wet sand.
  2. Step 2: Form the crust: Press the mixture firmly into the bottom of your 9x9-inch baking dish. Use the back of a measuring cup or your fingers to ensure it's compact and evenly spread.
  3. Step 3: Mix the cheesecake filling: In a separate bowl, beat the softened cream cheese and creamy peanut butter together until smooth.
  4. Step 4: Add sweetness: Gradually add the powdered sugar and vanilla extract into the cream cheese mixture. Mix until fully incorporated.
  5. Step 5: Fold in whipped topping: Gently fold in the whipped topping until combined.
  6. Step 6: Spread the filling: Carefully spread the cheesecake filling evenly over the crust in the baking dish.
  7. Step 7: Prepare the chocolate topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Heat in 30-second intervals, stirring in between until melted and smooth.
  8. Step 8: Top the cheesecake: Pour the melted chocolate over the cheesecake layer and spread it evenly with a spatula.
  9. Step 9: Chill: Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours or until set.
  10. Step 10: Slice and serve: Once set, remove the dish from the refrigerator. Use a sharp knife to cut the cheesecake into bars. Serve chilled, and enjoy!

Notes

These bars can be stored in the refrigerator for up to a week. You can also freeze them for longer storage; just make sure to wrap them tightly in plastic wrap and foil.