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- 1 cup graham cracker crumbs - 1/4 cup unsweetened cocoa powder - 1/3 cup granulated sugar - 1/2 cup unsalted butter, melted

No-Bake Buckeye Cheesecake Bars

Satisfy your sweet tooth with these easy No-Bake Buckeye Cheesecake Bars! This delightful recipe combines a rich chocolate crust, creamy peanut butter filling, and a luscious chocolate topping, making it a perfect treat for any occasion. With simple ingredients and straightforward steps, you’ll have a delicious dessert that’s sure to impress. Click through to discover the full recipe and make these creamy, dreamy bars for your next gathering!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsweetened cocoa powder

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

8 oz cream cheese, softened

3/4 cup creamy peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup whipped topping (like Cool Whip)

1/2 cup semi-sweet chocolate chips

2 tablespoons coconut oil

Instructions
 

Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.

    Form the base: Press the crumb mixture evenly into the bottom of a 9x9-inch square baking dish. Use the back of a measuring cup or your hands to firmly pack it down. Place it in the refrigerator while you prepare the filling.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together using an electric mixer until smooth and creamy.

        Add sugars and vanilla: Gradually add the powdered sugar and vanilla extract to the mixture, mixing until completely incorporated. Ensure there are no lumps.

          Fold in whipped topping: Gently fold the whipped topping into the peanut butter mixture until fully combined. Be careful not to deflate the mixture.

            Spread the filling: Pour the cream cheese peanut butter filling over the chilled crust and spread it evenly using a spatula.

              Chill to set: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm and set.

                Make the chocolate topping: In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until melted and smooth.

                  Drizzle the chocolate: Once the cheesecake bars have set, drizzle the melted chocolate over the top using a spoon or piping bag. Allow it to cool slightly to set the chocolate.

                    Slice and serve: Once the chocolate is set, slice the bars into squares. Serve chilled and enjoy!

                      Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 16 squares