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!

Pan of No Bake Buckeye Cheesecake Bars on a wooden table from overhead.
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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!

Pan of No Bake Buckeye Cheesecake Bars cut up with some missing showing inside texture of bars.

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.

No Bake Buckeye Cheesecake Bar piece on a white plate with a fork.

Freezing Cheesecake Bars

To freeze cheesecake bars, follow these steps:

  1. Let the bars cool and set completely.
  2. 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. 
  3. After the hour in the freezer, remove the cheesecake bars and wrap them tightly in plastic wrap.
  4. 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.
  5. When ready to enjoy, let the cheesecake bars thaw in the refrigerator.
Pan of No Bake Buckeye Cheesecake Bars from overhead on a wooden table with some bars removed.

No Bake Buckeye Cheesecake Bars

Prep Time 25 minutes
Chilling Time 5 hours
Total Time 5 hours 25 minutes
No Bake Buckeye Cheesecake Bars combine the flavors of 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.




  • 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


  • ½ cup (119 g) heavy whipping cream
  • 1 cup (182 g) milk chocolate chips


  • 2 cups (292 g) salted roasted peanuts, coarsely chopped



  • 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.


  • 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.


  • 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?

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Piece of No Bake Buckeye Cheesecake Bar on a plate with a bite removed showing inside texture.

What the Test Kitchen had to say about this recipe:


Creamy, chocolatey, peanut buttery perfection. These are not difficult to make, and are completely delicious!


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.


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.


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.


Peanut butter and chocolate are a perfect combination, and the creaminess of these bars makes it even better!


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!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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