I dont know bout you, but sometimes I just want a dessert thats easy and you dont have to heat up the whole kitchen. No-Bake Buckeye Cheesecake Bars mix the classic Ohio Buckeye candy flavour with creamy cheesecake so you get that peanut butter and chocolate combo in every bite.
People go crazy for these bars because they remind you of that childhood candy, only way more decadent. They have a crumbly graham cracker crust, a velvety peanut butter cheesecake layer, and then a smooth chocolate topping. Its simple to make, needs zero baking, and it looks as good as it tastes.
This article will walk you through all the stuff you need and the steps to whip up No-Bake Buckeye Cheesecake Bars that come out perfect every time. We’ll cover ingredients for the crust, filling, and chocolate layer. Then step-by-step directions, plus some tips and tricks for cool variations and serving ideas. By the end, you’ll be ready to impress at any party—or just treat yourself on a cozy night in.
What Are No-Bake Buckeye Cheesecake Bars?
No-Bake Buckeye Cheesecake Bars is a delicious mashup of Buckeye candy and cheesecake. You know Buckeyes are those peanut butter balls covered in chocolate that Ohio is famous for. These bars put that same flavor into a cake-like dessert you dont even bake. You start with a graham cracker crust, add a peanut butter cheesecake filling thats rich and fluffy, then top it off with melted chocolate. Easy, tasty, and perfect for anyone who loves sweet treats.
Why Theyre Popular
The big reason folks love these bars is nostalgia—peanut butter and chocolate is a classic pair that always reminds you of home. Plus, the no-bake factor is a total win. Even if you’re new to baking, you can pull these off in a few steps. And since theres no oven time, you can whip them up in summer without turning your kitchen into a sauna.
They also please a crowd. Whether its a potluck, a birthday get-together, or just hanging out with friends, everyone will dig into these bars. They look fancy but are actually super simple to make.
Ingredients
Below are the simple things you’ll need for No-Bake Buckeye Cheesecake Bars. We split it into three parts: crust, cheesecake filling, and chocolate topping.
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 cup Cool Whip or whipped cream
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening
Directions
Making No-Bake Buckeye Cheesecake Bars is pretty straightforward. Just follow these steps:
Step 1: Prepare the Crust
In a medium bowl, mix graham cracker crumbs and sugar. Pour in melted butter and stir until crumbs look like wet sand. Press that mixture into the bottom of a 9x9-inch pan. Use the back of a measuring cup to pack it down nice and firm.
Step 2: Make the Cheesecake Filling
Grab another bowl and beat the softened cream cheese with sugar until its smooth. Then add peanut butter and vanilla extract, and beat again till well mixed. Gently fold in the Cool Whip or whipped cream, taking care not to deflate it so it stays fluffy.
Step 3: Assemble the Bars
Spread the cheesecake mixture evenly over your crust, pushing it into the corners. Smooth the top with a spatula so it looks neat.
Step 4: Prepare the Chocolate Topping
Put the chocolate chips and coconut oil in a microwave-safe bowl (or use a double boiler). Heat gently, stirring every 15 seconds or so, until the chocolate is melted and glossy. Pour it over your cheesecake layer and spread evenly.
Step 5: Chill and Cut
Refrigerate for at least 4 hours or until the bars are set. When theyre cold, run a sharp knife under hot water, dry it off, and slice into squares for clean cuts.
No-Bake Buckeye Cheesecake Bars
Equipment
- 1 9x9 inch baking dish
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups
- 1 measuring spoons
- 1 microwave-safe bowl
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter Melted.
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese Softened.
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup chocolate chips
- 2 tablespoons coconut oil
Instructions
- Prepare the baking dish by lining it with parchment paper or greasing it lightly.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to create the crust layer.
- In another bowl, mix the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract. Use an electric mixer or whisk to blend until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Pour the peanut butter cheesecake filling over the crust, spreading it evenly. Place the dish in the refrigerator to chill for at least 2 hours or until set.
- While the cheesecake is chilling, prepare the chocolate topping. Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring until smooth.
- Once the cheesecake has set, pour the melted chocolate over the top, spreading it evenly.
- Return the bars to the refrigerator for an additional 30 minutes to allow the chocolate to firm up.
- Once set, remove the bars from the dish and cut into 12 equal pieces. Serve chilled.
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