No Bake Buckeye Cheesecake Bars
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.
Servings: 12 large bars
Calories: 929kcal
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 9x13-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.
Nutrition
Serving: 1bar | Calories: 929kcal