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No-Bake Buckeye Cheesecake Bars

No-Bake Buckeye Cheesecake Bars

Indulge in the creamy, rich goodness of No-Bake Buckeye Cheesecake Bars, combining elements of peanut butter, chocolate, and a delightful cheesecake filling—all without turning on the oven! Perfect for gatherings or as a tasty treat, these bars are simple to make and incredibly satisfying.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 9x13 inch baking dish
  • multiple mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups
  • 1 measuring spoons
  • 1 parchment paper

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 powdered sugar
  • 0.5 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons coconut oil

Instructions
 

  • Line the bottom of a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal later.
  • 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 the prepared baking dish to form the crust.
  • In another mixing bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add the powdered sugar while continuing to mix. Then, beat in the peanut butter and vanilla extract until fully combined.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the whipped cream.
  • Pour the cheesecake mixture over the crust in the baking dish, smoothing the top with a rubber spatula. Refrigerate for at least 2 hours until set.
  • Once the cheesecake is set, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
  • Pour the melted chocolate over the chilled cheesecake and spread evenly. Return to the refrigerator for an additional 30 minutes to set the chocolate layer.
  • Once everything is firm, lift the cheesecake bars from the dish using the parchment paper overhang. Cut into squares and serve.

Notes

You can store these bars in an airtight container in the refrigerator for up to one week.
For a different flavor, consider using dark chocolate or adding crushed peanuts on top of the chocolate topping for added texture.
Make sure to use room temperature ingredients for the best mixing results.