No Bake Buckeye Cheesecake Bars combine chocolate and peanut butter in a delicious cheesecake bar form, topped with roasted peanuts. It starts with an Oreo cookie crust, topped with a creamy peanut butter cheesecake with chocolate ganache and peanuts finishing off the dessert. For the same great flavors in a cheesecake, try my No Bake Buckeye Cheesecake, too!
What Are Buckeye Cheesecake Bars?
Buckeye Cheesecake Bars are named after the buckeye candy, peanut butter fudge dipped in chocolate. These bars have the same chocolate and peanut butter flavors but in a no-bake cheesecake bar form. Seriously, if you love all things chocolate and peanut butter and love cheesecake, you cannot go wrong with these bars!
Ingredients & Substitutions
Crust: Ensure all Oreo cookie crumbs are coated in the melted butter. This helps keep it together. If crushing the cookies, a food processor is best for getting the finest crumb. However, you could also put the cookies in a sealable plastic bag and smash them with a rolling pin or wine bottle. A store-bought crust would also work.
Cheesecake Filling: The peanut butter cheesecake is amazing on its own, and also pairs so well with the chocolate crust and ganache. I used creamy peanut butter, but for more texture, you could use crunchy. Ensure the cream cheese is at room temperature for smooth blending of the cheesecake.
Heavy Whipping Cream: You will need heavy whipping cream (heavy cream) for both the cheesecake filling and the ganache.
Chocolate Ganache: The rich and shiny milk chocolate ganache is poured over the cheesecake bars.
Peanuts: I sprinkled salted roasted peanuts over the bars for a nutty crunch and salty contrast to the creamy cheesecake. If preferred, you could use other varieties of nuts like chopped almonds or pecans. Or, leave off the nuts and still enjoy a delicious dessert!
How To Buckeye Bars
To store Buckeye Cheesecake Bars, cover them and keep them in the refrigerator. They will last up to 3 days. For longer storage, freeze the bars.
Freezing Cheesecake Bars
To freeze cheesecake bars, follow these steps:
- Let the bars cool and set completely.
- Remove the bars from the pan and place them on a plate (cut or uncut). Put the cheesecake bars (uncovered) in the freezer for about an hour, or until solid.
- After the hour in the freezer, remove the cheesecake bars and wrap them tightly in plastic wrap.
- Place the wrapped cheesecake bars into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It will last up to 3 months in the freezer.
- When ready to enjoy, let the cheesecake bars thaw in the refrigerator.
No Bake Buckeye Cheesecake Bars
Ingredients
Crust
- 2 cups (216 g) crushed Oreo Cookies, about 20 cookies, crushed
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Cheesecake
- 3 packages (8 ounces each) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 1 ¼ cups (322.5 g) creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ cup (57.5 g) sour cream
- 1 ¼ cups (297.5 g) heavy whipping cream, cold
- ¾ cup (94 g) confectioners' sugar
Ganache
- ½ cup (119 g) heavy whipping cream
- 1 cup (182 g) milk chocolate chips
Topping
- 2 cups (292 g) salted roasted peanuts, coarsely chopped
Instructions
Crust
- In a small bowl, mix Oreo cookie crumbs with melted butter until all crumbs are coated. Press the mixture evenly into the bottom of a 9×13-inch baking dish. Set aside.
Cheesecake
- To the bowl of a stand mixer with the whisk attachment, add cream cheese and sugar. Blend until smooth. (You could also use a handheld mixer.)
- Add peanut butter, vanilla extract, and sour cream. Blend until creamy, stopping to scrape the sides of the bowl as needed. Set aside.
- To make the whipped cream, in a separate bowl, add heavy cream. Using a handheld mixer, start mixing at the lowest speed, and then gradually increase the speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and resume mixing again, starting with low speed and increasing to medium speed, eventually moving to a high speed. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the cheesecake filling into the Oreo crust, spreading it into an even layer. Place in the refrigerator to chill for at least 5 hours, up to overnight.
Ganache
- In a microwave-safe bowl, heat heavy cream for 45 seconds to a minute, or until hot. Remove from the microwave.
- Pour chocolate chips into the hot cream and let sit for 5 minutes. Then, whisk the chocolate and cream until shiny and smooth (about 1 minute).
- Pour the ganache over the chilled cheesecake and sprinkle with chopped peanuts. Let the ganache set (15-20 minutes) before cutting and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Creamy, chocolatey, peanut buttery perfection. These are not difficult to make, and are completely delicious!
Elizabeth
Any dessert made with chocolate and peanut butter is perfect, I would say. And, I love that the peanut butter cheesecake filling stood on its own in these bars for a delicious balance of chocolate and peanut butter flavors.
Rachael
Chocolate and peanut butter have proved to be great in many desserts including the buckeye cheesecake pie we have. But, these are even more useful for serving a crowd in bar form! Peanut butter cheesecake with Oreo crust, ganache, and peanuts is an amazing combination.
Bella
This was so tasty, especially with the perfect combination of peanut butter and chocolate! Rich, sweet, and nutty! A great balance of flavors all around.
Annabelle
Peanut butter and chocolate are a perfect combination, and the creaminess of these bars makes it even better!
Selena
Chocolate and peanut butter are a favorite combo of mine. This silky smooth, not-too-sweet dessert is just the best! I love that it has a lot of servings as well!
