Go Back
No-Bake Buckeye Cheesecake Bars

No-Bake Buckeye Cheesecake Bars

Delight in these creamy No-Bake Buckeye Cheesecake Bars, which combine the rich flavors of peanut butter and chocolate with a cheesecake filling, all atop a graham cracker crust. These bars are chilled to perfection, making them a great treat for hot days or any time you crave a delicious dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9x9-inch baking pan
  • multiple mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 parchment paper for easy removal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 0.25 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil Optional for smooth melting.

Instructions
 

  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture evenly into the bottom of a lined 9x9-inch baking pan. Set aside.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the creamy peanut butter, powdered sugar, and vanilla extract. Mix until fully combined and creamy.
  • In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
  • Spread the cheesecake filling evenly over the graham cracker crust in the baking pan. Smooth the top with a spatula.
  • In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring each time until fully melted and smooth.
  • Pour the melted chocolate over the cheesecake layer, spreading it evenly with a spatula.
  • Cover the baking pan with plastic wrap or foil and refrigerate for at least 3-4 hours, or until the bars are set.
  • Once the bars are set, remove them from the pan using the parchment paper. Cut into 12 equal bars and serve chilled.

Notes

For an extra touch, you can sprinkle some chopped peanuts on top of the chocolate layer before it sets.
These bars can be stored in an airtight container in the refrigerator for up to 5 days.
Allow the cheesecake bars to sit at room temperature for 10-15 minutes before serving for easier cutting and a creamier texture.