No-Bake Buckeye Cheesecake Bars

If you’re a fan of the classic Ohio buckeye candy, you’re going to love these No-Bake Buckeye Cheesecake Bars! A rich peanut butter cheesecake layer sits on top of a buttery graham cracker crust, all topped with a smooth chocolate ganache. These bars are the ultimate no-bake treat and perfect for any occasion!

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Peanut Butter Cheesecake Layer:

8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups whipped topping (like Cool Whip)

For the Chocolate Ganache:

1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream

Directions:

Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9×9-inch baking pan lined with parchment paper. Place in the refrigerator to chill while you prepare the filling.

Prepare Peanut Butter Cheesecake Layer: In a large bowl, beat together the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until well combined.

Assemble the Bars: Spread the peanut butter cheesecake mixture evenly over the chilled graham cracker crust. Place back in the refrigerator to set for about 30 minutes.

Make the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until just simmering. Pour the hot cream over the chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.

Top with Ganache: Pour the chocolate ganache over the peanut butter layer and spread evenly. Refrigerate the bars for at least 2 hours, or until fully set.

Serve: Once chilled and set, slice into squares and enjoy! These no-bake bars are rich, creamy, and perfect for peanut butter and chocolate lovers.