Buckeye Cheesecake Bars are a decadent dessert that combines the rich creaminess of cheesecake with the irresistible duo of chocolate and peanut butter. Inspired by the classic Buckeye candy (peanut‑butter‑filled chocolate truffles), these bars feature a chocolate cookie crust, a smooth peanut‑butter cheesecake layer, and a glossy chocolate ganache topping. They’re perfect for treating yourself, sharing at gatherings, or celebrating special occasions.
Why You’ll Love This Recipe
-
You’ll love how the buttery Oreo crust provides a crisp base for the creamy cheesecake layer.
-
The peanut butter and chocolate flavors are classic together—rich, comforting, and nostalgic.
-
The texture contrast—from firm crust to silky filling to smooth ganache—makes each bite satisfying.
-
It’s a make‑ahead dessert: you can prepare ahead, chill, and serve when ready.
-
If you love desserts with personality and indulgence, this one delivers big time.
Ingredients
For the Crust:
-
5 tablespoons unsalted butter
-
20 Oreo cookies (finely crushed)
-
½ teaspoon kosher salt
For the Filling:
-
16 oz full‑fat cream cheese, softened
-
½ cup sour cream
-
2 large eggs
-
¾ cup granulated sugar
-
¾ cup smooth peanut butter (preferably Skippy or Jif)
-
¼ cup chocolate‑hazelnut spread (such as Nutella)
-
1 teaspoon vanilla extract
-
½ teaspoon kosher salt
For the Ganache:
-
8 oz semisweet chocolate chips (about 1⅓ cups)
-
1 cup heavy cream
-
1 teaspoon flaky sea salt (for sprinkling)
Step‑by‑Step: How to Make Buckeye Cheesecake Bars
-
Preheat your oven to 350°F. Line the bottom and two opposite sides of a 9×9‑inch baking pan with parchment paper, leaving an overhang to form a sling for easy removal.
-
Make the crust:
-
Melt the 5 tablespoons unsalted butter.
-
In a food processor, pulse the 20 Oreo cookies and ½ teaspoon kosher salt until finely ground, then add the melted butter and pulse until mixture resembles wet sand.
-
Press the mixture evenly into the bottom of the prepared pan using the bottom of a flat measuring cup or glass.
-
Bake until the crust is just set and fragrant, about 10 minutes. Transfer the pan to a wire rack to cool while leaving the oven set to 350°F.
-
-
Make the filling:
-
In a stand mixer (or large bowl with electric hand mixer), beat the cream cheese on medium speed until smooth.
-
Add the granulated sugar and beat until smooth (about 1 minute), stopping and scraping down the sides.
-
Add the sour cream, peanut butter, chocolate‑hazelnut spread, vanilla extract, and kosher salt. Beat on medium until just combined (~30 seconds to 1 minute). Scrape down again.
-
Then beat in the eggs one at a time, mixing after each addition until the mixture is smooth.
-
Pour the filling into the crust and spread into an even layer.
-
Bake until the filling is just set but still has a slight jiggle in the center, about 20‑25 minutes.
-
Remove from the oven and place on a wire rack to cool completely (about 1 hour). Then refrigerate for at least 4 hours or overnight.
-
-
Make the ganache:
-
Place the chocolate chips in a medium heat‑proof bowl. Heat the heavy cream in a small saucepan over medium‑high until it simmers.
-
Carefully pour the heated cream over the chocolate chips and allow it to rest undisturbed for 2 minutes. Whisk until smooth and glossy.
-
Pour the ganache evenly over the chilled cheesecake. Let it sit at room temperature until the chocolate begins to firm up (~15 minutes). Sprinkle with 1 teaspoon flaky sea salt.
-
Refrigerate until set, at least 1 hour or up to overnight.
-
-
Cut and serve:
-
Using the parchment overhang, lift the cheesecake slab from the pan and place on a cutting board.
-
Dip your knife in hot water and wipe dry between cuts for clean slices. Cut into 16 pieces.
-
Serve chilled.
-
Helpful Tips
-
Make sure your cream cheese is fully softened to avoid lumps in the cheesecake layer.
-
When pressing the crust, use firm downward pressure to get an even, well‑packed base that holds together.
-
Don’t over‑bake the filling; it should still have a slight jiggle in the center when you pull it from the oven. It will finish setting as it chills.
-
When making ganache, ensure the cream is hot but not boiling vigorously (to avoid seizing the chocolate). Let it sit briefly before whisking.
-
For sharp, clean slices: refrigerate until fully set, then use a hot‑dipped knife and wipe between cuts for minimal dragging.
Substitutions And Variations
-
Swap the Oreo cookies in the crust for graham crackers or chocolate cookie crumbs for a slightly different flavor or texture.
-
Use natural or crunchy peanut butter instead of smooth for added texture and nuttiness.
-
Replace the chocolate‑hazelnut spread in the filling with more peanut butter if you want a purer peanut butter flavor.
-
For a lighter version, use low‑fat cream cheese and reduce the heavy cream in the ganache (though texture will differ).
-
Top with chopped roasted peanuts, pretzel bits, or mini peanut butter cups for extra crunch and decoration.
-
To make a no‑bake version, skip the baking step and chill instead (several no-bake versions exist).
Storage Instructions
-
Refrigeration: Store the bars in an airtight container in the refrigerator for up to 1 week.
-
Freezing: Wrap individual bars in plastic wrap, place in a freezer‑safe container, and freeze for up to 4 months. Thaw in the refrigerator for about 1 hour or at room temperature for 15‑20 minutes.
Nutritional Information
Approximate values per bar (16 bars per recipe):
-
Calories: ~450‑500 kcal
-
Fat: ~30‑35 g (including saturated fat)
-
Carbohydrates: ~35‑40 g
-
Protein: ~7‑9 g
Serving Suggestions
-
Serve chilled with a dollop of whipped cream and a sprinkle of chopped roasted peanuts for garnish.
-
Pair with a cold glass of milk or a hot coffee/espresso — the sweetness and richness of the bars work well with something slightly bitter.
-
For a special touch, serve each bar on a dessert plate with a drizzle of caramel or extra chocolate sauce.
-
Great for potlucks, holiday dessert tables, or as a make‑ahead treat for guests — you can prepare the day before and just slice before serving.
Frequently Asked Questions About Buckeye Cheesecake Bars
Q: Is it possible to prepare this dessert in advance?
Absolutely! These cheesecake bars are an ideal make‑ahead dessert. Once fully chilled and set, they can be stored in the refrigerator for up to a week or frozen for longer storage. Their texture holds up beautifully, and they taste just as delicious a day or two after making.
Q: Do I have to use Oreo cookies for the crust?
No—you can substitute other chocolate sandwich cookies, graham crackers, or chocolate cookie crumbs. The idea is to have a firm, flavorful base.
Q: Can I skip the ganache topping?
Technically yes, but the ganache adds that rich chocolate layer that completes the “Buckeye” flavor pairing of peanut butter and chocolate. Without it you’ll still have a tasty bar, but the full tri‑layer effect will be diminished.
Q: How do I get clean slices when cutting?
For clean edges, refrigerate until fully set. Use a knife dipped in hot water and wiped dry between cuts. Chilling overnight helps too.
Q: Can these bars be frozen?
Yes—they freeze well. Wrap them tightly in plastic wrap and foil, place in a freezer‑safe container, and freeze up to 3–4 months. Thaw in the refrigerator before serving.
Final Thoughts
Thank you for choosing this Buckeye Cheesecake Bars recipe! I thoroughly enjoyed putting together this decadent dessert—its creamy peanut butter cheesecake, rich chocolate ganache, and buttery cookie crust combine for a truly indulgent experience. I hope you find it as easy (and delicious) to make as I did. Here’s to enjoying every luscious bite, impressing your guests, and treating yourself to a bit of chocolate‑and‑peanut‑butter bliss. Happy baking, and thank you for being part of the food‑loving community!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Buckeye Cheesecake Bars
- Total Time: 1 hour (plus chilling time)
- Yield: 16 bars 1x
Description
A decadent layered dessert featuring a crunchy Oreo crust, creamy peanut butter cheesecake, and smooth chocolate ganache. Perfect for make-ahead occasions or sweet celebrations.
Ingredients
For the Crust:
5 tablespoons unsalted butter
20 Oreo cookies (finely crushed)
½ teaspoon kosher salt
For the Filling:
16 oz full‑fat cream cheese, softened
½ cup sour cream
2 large eggs
¾ cup granulated sugar
¾ cup smooth peanut butter (preferably Skippy or Jif)
¼ cup chocolate‑hazelnut spread (such as Nutella)
1 teaspoon vanilla extract
½ teaspoon kosher salt
For the Ganache:
8 oz semisweet chocolate chips (about 1⅓ cups)
1 cup heavy cream
1 teaspoon flaky sea salt (for sprinkling)
Instructions
-
Preheat your oven to 350°F. Line the bottom and two opposite sides of a 9×9‑inch baking pan with parchment paper, leaving an overhang to form a sling for easy removal.
-
Make the crust:
-
Melt the 5 tablespoons unsalted butter.
-
In a food processor, pulse the 20 Oreo cookies and ½ teaspoon kosher salt until finely ground, then add the melted butter and pulse until mixture resembles wet sand.
-
Press the mixture evenly into the bottom of the prepared pan using the bottom of a flat measuring cup or glass.
-
Bake until the crust is just set and fragrant, about 10 minutes. Transfer the pan to a wire rack to cool while leaving the oven set to 350°F.
-
-
Make the filling:
-
In a stand mixer (or large bowl with electric hand mixer), beat the cream cheese on medium speed until smooth.
-
Add the granulated sugar and beat until smooth (about 1 minute), stopping and scraping down the sides.
-
Add the sour cream, peanut butter, chocolate‑hazelnut spread, vanilla extract, and kosher salt. Beat on medium until just combined (~30 seconds to 1 minute). Scrape down again.
-
Then beat in the eggs one at a time, mixing after each addition until the mixture is smooth.
-
Pour the filling into the crust and spread into an even layer.
-
Bake until the filling is just set but still has a slight jiggle in the center, about 20‑25 minutes.
-
Remove from the oven and place on a wire rack to cool completely (about 1 hour). Then refrigerate for at least 4 hours or overnight.
-
-
Make the ganache:
-
Place the chocolate chips in a medium heat‑proof bowl. Heat the heavy cream in a small saucepan over medium‑high until it simmers.
-
Carefully pour the heated cream over the chocolate chips and allow it to rest undisturbed for 2 minutes. Whisk until smooth and glossy.
-
Pour the ganache evenly over the chilled cheesecake. Let it sit at room temperature until the chocolate begins to firm up (~15 minutes). Sprinkle with 1 teaspoon flaky sea salt.
-
Refrigerate until set, at least 1 hour or up to overnight.
-
-
Cut and serve:
-
Using the parchment overhang, lift the cheesecake slab from the pan and place on a cutting board.
-
Dip your knife in hot water and wipe dry between cuts for clean slices. Cut into 16 pieces.
-
Serve chilled.
-
Notes
Cream cheese must be fully softened before mixing to prevent lumps.
Chill fully before slicing for clean bars.
Store in fridge up to 1 week or freeze for up to 4 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: ~480 kcal
- Sugar: ~26 g
- Carbohydrates: ~38 g
- Protein: ~8 g