No Bake Buckeye Cheesecake
This No Bake Buckeye Cheesecake starts with an Oreo cookie crust filled with a creamy peanut butter cheesecake and a ring of chocolate ganache and peanuts around the edge. If you love the combination of chocolate and peanut butter, you are in for a real treat with this cheesecake!
Servings: 12 slices
Calories: 452kcal
Ingredients
Crust
- 2 cups (216 g) crushed Oreo Cookies, about 20 cookies
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Cheesecake Filling
- 12 ounces (1 ½ blocks) cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- ¾ cup (193.5 g) creamy peanut butter
- ½ teaspoon vanilla extract
- 2 tablespoons sour cream
- ¾ cup (178.5 g) heavy whipping cream, cold
- ⅓ cup (42 g) confectioners' sugar
Chocolate Ganache
- ¼ cup (59.5 g) heavy whipping cream
- 3 ounces (a heaping ⅓ cup) milk chocolate chips
Garnish
- ½ cup (73 g) salted roasted peanuts, coarsely chopped
Instructions
Crust
- In a small bowl, combine Oreo cookie crumbs with melted butter. Make sure to get every crumb coated in butter.
- Press the mixture evenly into the bottom and up the sides of a deep 9-inch pie pan. 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 then 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 4 hours, up to overnight.
Ganache
- In a microwave-safe bowl, heat heavy cream for 45 seconds to a minute, or until hot.
- 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 filling in a circular motion, starting at the edge and working towards the center. Leave the center of the cheesecake open, revealing the peanut butter filling. This gives it the look of a traditional buckeye.
- Garnish with chopped peanuts over the chocolate, leaving the peanut butter cheesecake filling exposed. Cut and serve.
Video
Nutrition
Serving: 1slice | Calories: 452kcal