Imagine a dessert so decadent, so irresistibly creamy, that it combines the classic flavors of peanut butter and chocolate without ever touching an oven. These No Bake Buckeye Cheesecake Bars are the ultimate crowd-pleaser that will have everyone begging for your secret recipe. Perfect for busy home bakers, chocolate lovers, and anyone who craves a quick, no-fuss dessert that looks and tastes like you spent hours in the kitchen!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup peanut butter
- 1 cup powdered sugar
- 1 cup whipped topping
- 1/2 cup chocolate chips
Instructions
- In a medium mixing bowl, combine graham cracker crumbs, cocoa powder, and 1/2 cup powdered sugar. Pour melted butter into the dry ingredients and mix until the mixture resembles wet sand.
- Press the graham cracker crust mixture firmly into the bottom of a 9x9 inch square baking pan lined with parchment paper. Ensure an even, compact layer. Refrigerate the crust for 10 minutes to set.
- In a separate large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and fully combined, using an electric mixer on medium speed.
- Gradually add 1 cup powdered sugar to the cream cheese mixture, mixing on low speed until fully incorporated and no lumps remain.
- Gently fold the whipped topping into the cream cheese and peanut butter mixture until light and creamy.
- Spread the peanut butter cheesecake filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until completely smooth.
- Drizzle the melted chocolate over the cheesecake layer in a decorative pattern or swirl design.
- Refrigerate the bars for at least 2-3 hours or overnight to allow the cheesecake to set completely.
- Once chilled and set, lift the bars out of the pan using the parchment paper and cut into 12 even squares.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your cream cheese is completely softened at room temperature to prevent lumps in your filling.
- Use a spatula with a straight edge to create a smooth, even layer when pressing the crust and spreading the filling.
- For the cleanest cuts, use a sharp knife dipped in hot water and wiped dry between each slice.
- Chill the bars thoroughly - patience is key to achieving the perfect texture.
- For extra decoration, reserve some melted chocolate to create more intricate drizzle patterns.
- If you prefer a less sweet version, you can reduce the powdered sugar slightly.
- Use high-quality chocolate chips for the best melting and flavor results.
- Make sure to line your pan with parchment paper for easy removal and clean cutting.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 6g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 40mg
