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No-Bake Buckeye Cheesecake Bars Recipe

No-Bake Buckeye Cheesecake Bars Recipe
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★★★★★

4.8 from 24 reviews

These No-Bake Buckeye Cheesecake Bars combine a rich chocolate graham cracker crust with a creamy peanut butter cheesecake filling, topped with a decadent chocolate-peanut butter glaze. Perfectly chilled and garnished with whipped topping and whole peanuts, these bars deliver all the flavors of a classic buckeye candy in an easy, sliceable cheesecake form—no oven required!

Ingredients

Scale

For the crust:

  • 2 cups chocolate graham cracker crumbs
  • 1/2 cup unsalted butter, melted

For the filling:

  • 16 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping, plus more for garnish

For the topping:

  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons peanut butter
  • Whole peanuts for garnish

Instructions

  1. Prepare the crust: Line an 8×8 inch baking dish with parchment paper, allowing the edges to overhang for easy removal. Mix the chocolate graham cracker crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared dish to form an even crust layer. Place the crust in the refrigerator to chill while preparing the filling.
  2. Make the filling: In a large bowl, beat together the softened cream cheese, 1 cup of creamy peanut butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in 1 cup of whipped topping until fully incorporated to keep the filling light and fluffy.
  3. Assemble the bars: Spread the peanut butter cheesecake filling evenly over the chilled crust in the baking dish. Return the dish to the refrigerator to chill while preparing the topping.
  4. Prepare the topping: In a microwave-safe bowl or over a double boiler, melt the semi-sweet chocolate chips with 2 tablespoons of peanut butter, stirring until the mixture is smooth and glossy. Spread this chocolate-peanut butter mixture evenly over the chilled filling layer.
  5. Chill to set: Refrigerate the assembled bars for at least 4 hours, or until the topping is firm and set, allowing the flavors to meld perfectly.
  6. Garnish and serve: Before serving, add dollops of whipped topping and scatter whole peanuts on top for extra texture and decoration. Use the parchment paper edges to lift the bars out of the dish and cut into squares. Serve chilled and enjoy this luscious no-bake treat.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • For a crunchy crust, slightly toast the chocolate graham cracker crumbs before mixing with butter.
  • Use creamy peanut butter rather than chunky for the smoothest texture.
  • If you prefer a sweeter bar, add more powdered sugar to the filling to taste.
  • The bars can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freeze leftovers for up to 2 weeks; thaw in refrigerator before serving.
  • To make it gluten-free, substitute the chocolate graham cracker crumbs with gluten-free chocolate cookie crumbs.

Nutrition

Keywords: buckeye cheesecake bars, no-bake cheesecake, peanut butter dessert, chocolate peanut butter bars, easy cheesecake bars

Find it online: https://maicook.com/no-bake-buckeye-cheesecake-bars-recipe/