Introduction

These No-Bake Buckeye Cheesecake Bars are a decadent treat perfect for peanut butter and chocolate lovers. With a crunchy graham cracker crust, a creamy peanut butter cheesecake layer, and a smooth chocolate topping, they are simple to make and sure to impress. No oven required!

Four square dessert bars sit closely on a black tray. Each bar has three visible layers: the bottom is a rough crumbly golden brown crust, the middle is a thick, smooth light tan creamy layer, and the top is a shiny dark chocolate layer with thin chocolate lines drizzled across it in a wave pattern. The edges of the chocolate layer are slightly broken, showing its thickness. The bars are evenly cut and placed side by side. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 cup semi-sweet chocolate chips

Instructions

Step 1: Combine the graham cracker crumbs with the melted butter. Mix thoroughly until the crumbs are fully coated. Press this mixture firmly into the bottom of a 9×9 inch baking pan, forming an even layer. Refrigerate for 10 minutes to set the crust.
Step 2: In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla extract. Mix until creamy and well combined.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture, taking care not to deflate it.
Step 4: Spread the peanut butter mixture evenly over the chilled crust and smooth the top with a spatula. Refrigerate for at least 2-3 hours to allow the cheesecake layer to firm up.
Step 5: Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth.
Step 6: Pour the melted chocolate over the set peanut butter layer and spread evenly. Let it set at room temperature for 15-20 minutes, then refrigerate for another 30 minutes to fully firm.
Step 7: Once fully set, lift the bars from the pan, cut into squares, and serve chilled. Enjoy!

Tips & Variations

Use softened cream cheese for a smoother, lump-free peanut butter layer. Take it out of the fridge about an hour beforehand.
Fold whipped cream gently into the peanut butter mixture to keep the texture light and airy.
Sprinkle crushed peanuts or drizzle extra melted chocolate on top for added texture and presentation.
For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour.
For a vegan option, use dairy-free cream cheese and coconut whipped cream instead of dairy products.
Add half a cup of chocolate chips into the peanut butter mixture for a delightful crunch.
Swirl caramel or chocolate sauce on top before the chocolate layer sets for added flavor complexity.

Storage

Store the cheesecake bars in an airtight container in the refrigerator. They will keep well for up to 4 days. To serve, enjoy chilled or let them sit at room temperature for a few minutes for a softer texture. Avoid freezing, as the texture may change upon thawing.

How to Serve

Four square dessert bars are shown on a black tray placed on a white marbled surface. Each bar has three visible layers: a bottom crumbly light brown base, a thick creamy beige middle layer, and a smooth dark chocolate top layer decorated with thin wavy chocolate lines. The bars are neatly cut with clean edges, and one piece shows a small bite taken from the corner, revealing the layers clearly. The image has soft natural light enhancing the textures, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit of extra texture. It will add small peanut bits throughout the cheesecake layer for added crunch.

What if I don’t have a microwave to melt the chocolate?

You can melt the chocolate on the stovetop using a double boiler. Place a heatproof bowl over simmering water and stir the chocolate until melted and smooth, then proceed as directed.