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No-Bake Buckeye Cheesecake Bars

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Rich and creamy No-Bake Buckeye Cheesecake Bars with a chocolate graham cracker crust and luscious chocolate ganache.

Ingredients

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  • 2 cups chocolate graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whipped topping
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Stir until the mixture is moist and well combined.
  2. Press the mixture into the bottom of a 9×13-inch baking dish to form an even crust. Refrigerate while preparing the cheesecake layer.
  3. In a large bowl, beat the softened cream cheese and peanut butter together until smooth.
  4. Add the powdered sugar and vanilla extract, and continue beating until fully combined.
  5. Gently fold in the whipped topping until the mixture is light and fluffy.
  6. Spread the peanut butter cheesecake mixture evenly over the chilled graham cracker crust.
  7. For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
  8. Remove from heat and stir in the semi-sweet chocolate chips until melted and smooth.
  9. Pour the chocolate ganache evenly over the peanut butter cheesecake layer and spread it out with a spatula.
  10. Refrigerate the bars for at least 4 hours, or until set. Slice into squares and serve chilled.

Notes

Make sure your cream cheese is softened for better mixing. For a neater cut, use a knife warmed in hot water before slicing.

Nutrition

Find it online: https://recipesunfolded.com/no-bake-buckeye-cheesecake-bars/

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