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No-Bake Buckeye Cheesecake Bars

Creamy peanut butter cheesecake over a chocolate cookie crust with a silky chocolate topping, perfect for satisfying chocolate cravings without turning on the oven.
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Prep Time 30 minutes
Total Time 8 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 cookies Chocolate sandwich cookies You can use chocolate grahams for a lighter crunch.
  • 1/2 cup Unsalted butter, melted To bind the crust.
For the filling
  • 8 oz Cream cheese, softened Full fat for best texture.
  • 1/2 cup Peanut butter Creamy, shelf-stable style.
  • 1/2 cup Powdered sugar Sweetens and firms the filling without grit.
  • 1 cup Heavy cream Whipped into the filling for body and lift.
  • 1 tsp Vanilla extract For warmth and balance.
  • 1 pinch Salt Enhances flavor.
For the chocolate topping
  • 1 cup Chocolate chips Semi-sweet or dark, for the topping.
  • 1/4 cup Heavy cream Just a splash to melt the chocolate smoothly.

Method
 

Make the crust
  1. Crush the cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin.
  2. Stir in melted butter until the crumbs feel like wet sand.
  3. Press firmly into a parchment-lined 8 or 9 inch square pan. Chill while you make the filling.
Peanut butter cheesecake layer
  1. Beat softened cream cheese until smooth and fluffy.
  2. Mix in peanut butter, powdered sugar, vanilla, and a pinch of salt.
  3. In a separate bowl, whip the heavy cream to soft peaks.
  4. Fold the whipped cream into the peanut butter mixture in two gentle additions.
  5. Spread the filling over the crust and smooth the top.
  6. Chill the pan for at least 20 minutes to allow the filling to set.
Chocolate topping
  1. Heat cream until it is steaming, then pour it over the chocolate chips.
  2. Let it sit for a minute, then stir slowly until glossy and smooth.
  3. Pour the chocolate over the chilled filling and tilt the pan to coat.
  4. Chill until set, ideally at least 6 hours or overnight for neat cuts.

Notes

Use room temperature cream cheese to avoid lumps. Fold whipped cream gently to keep the filling airy. For clean slices, warm your knife before cutting.