If you have a serious sweet tooth and love the delightful combo of chocolate and peanut butter, then you absolutely must try this Buckeye Cheesecake Recipe. This stunning dessert takes the classic flavors of the beloved buckeye candy and turns them into a rich, creamy, and utterly addictive cheesecake that’s as gorgeous as it is tasty. Each forkful offers a perfect balance of smooth peanut butter filling, a crunchy cookie crust, and a luscious chocolate topping, making it a guaranteed crowd-pleaser at any gathering or a decadent treat just for yourself.
Ingredients You’ll Need
The secret to a fantastic Buckeye Cheesecake Recipe lies in its simple yet carefully chosen ingredients. Each one plays a vital role in creating its signature texture and flavor, from the buttery cookie crust to the fluffy peanut butter filling and the shiny chocolate glaze on top. Here’s everything you’ll need to make this dessert unforgettable:
- 30 chocolate sandwich cookies: For a crunchy and chocolaty base that contrasts beautifully with the creamy filling.
- 5 Tablespoons butter (melted): Helps bind the cookie crumbs into a firm crust that’s easy to slice.
- 3 8-ounce blocks cream cheese (softened): The creamy foundation that adds richness and smoothness.
- 1 cup peanut butter: Provides that classic, irresistible buckeye flavor that pairs perfectly with chocolate.
- 3/4 cup powdered sugar: Sweetens the filling just right while keeping it light.
- 1 1/4 cups heavy whipping cream: Whipped to fluffy perfection for a light, airy texture in the cheesecake.
- 1/2 pound chocolate almond bark (divided): Melted for that glossy, decadent chocolate topping and coating the buckeye candies.
- 1/2 cup peanut butter (for buckeye candies): Creates the irresistible bite-sized treats that crown the cheesecake.
- 1/2 cup powdered sugar (for buckeye candies): Adds sweetness to the peanut butter dough.
- 2 Tablespoons heavy whipping cream (for buckeye candies): Binds the candy dough for easy rolling.
- 3 Tablespoons butter (softened): Adds richness to the buckeye candy dough.
- 1 cup powdered sugar (for frosting): Sweetens the peanut butter frosting topping.
How to Make Buckeye Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing the chocolate sandwich cookies into a fine crumb in your food processor. This step is key for a smooth, even crust. Then, stir in the melted butter until everything clings together. Press this buttery crumb mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Pop it into the fridge to set while you whip up the filling.
Step 2: Make the Peanut Butter Cheesecake Filling
In a large bowl, beat the softened cream cheese and peanut butter together until super smooth and creamy. Slowly mix in the powdered sugar so everything blends perfectly. Then, gradually add the heavy whipping cream and whip the mixture until you see stiff peaks forming—that’s the secret to a light, fluffy texture that melts in your mouth.
Step 3: Assemble the Cheesecake Base
Spoon the luscious peanut butter cheesecake mixture over your chilled crust, smoothing it out evenly. Place the cheesecake back in the refrigerator to chill and firm up while you move on to creating the buckeye candies and chocolate topping.
Step 4: Prepare Buckeye Candies
For the iconic buckeye candies, beat together peanut butter, powdered sugar, and softened butter until a dough forms. Roll this dough into 10-12 small balls and set them on a parchment-lined tray. Freeze for about 20 minutes to firm them up, making them easier to coat in chocolate.
Step 5: Melt Chocolate Almond Bark
While the buckeye candies chill, melt half of the chocolate almond bark in 30-second bursts in the microwave. Stir until the chocolate is silky smooth and ready for spreading and dipping.
Step 6: Add Chocolate Topping and Dip Candies
Spread half of the melted chocolate onto the top of your cheesecake, reaching nearly to the edges to create a glossy, rich layer. Next, dip each frozen buckeye candy into the remaining melted chocolate using a toothpick, then place them back on parchment paper to set.
Step 7: Make Peanut Butter Frosting and Decorate
Whip up the frosting by blending peanut butter, powdered sugar, and heavy whipping cream until smooth and pipeable. Pipe eight dollops of frosting evenly around the cheesecake’s rim, creating comfy little nests for each chocolate-coated buckeye candy. Place a buckeye on every dollop for the perfect finishing touch.
Step 8: Chill and Serve
Let the entire cheesecake chill in the fridge for about 10 minutes to allow everything to set beautifully. Slice carefully, serve, and watch your friends marvel at this gorgeous Buckeye Cheesecake Recipe come to life.
How to Serve Buckeye Cheesecake Recipe
Garnishes
To elevate your Buckeye Cheesecake Recipe even more, consider sprinkling a dusting of cocoa powder or finely chopped peanuts around the edges for a little extra texture and visual appeal. Fresh mint leaves can brighten up the plate, adding a pop of green that contrasts wonderfully with the rich browns.
Side Dishes
This decadent cheesecake is perfectly paired with light, fresh sides like a simple mixed berry salad or a drizzle of raspberry coulis. These fresh flavors help balance the richness of the dessert, so your palate feels refreshed with every bite.
Creative Ways to Present
For a special occasion, try serving individual portions in clear dessert glasses layered with crushed cookies and dollops of whipped cream. Or, stack mini buckeye candies around the base of the cake on the serving plate for an inviting, playful touch that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps beautifully in the refrigerator for up to four days. Keep it covered tightly with plastic wrap or in an airtight container to preserve its creamy texture and prevent it from absorbing any fridge odors.
Freezing
If you want to make this Buckeye Cheesecake Recipe ahead of time, you can freeze it for up to two months. Wrap it securely in plastic wrap and aluminum foil. When ready to enjoy, thaw it overnight in the fridge for best results—this helps maintain its creamy consistency.
Reheating
No need to reheat this dessert! Buckeye Cheesecake tastes best chilled so that every bite remains cool and refreshing. Just slice and serve straight from the refrigerator for maximum deliciousness.
FAQs
Can I use a different type of cookies for the crust?
Absolutely! While chocolate sandwich cookies are classic and add a great flavor, you can experiment with other chocolate or even peanut butter cookies to change things up. Just be sure to adjust the sweetness accordingly.
Is it possible to make this recipe nut-free?
Since peanut butter is the star of the dish, this recipe is inherently nut-based. However, you could try replacing peanut butter with a sunflower seed butter or other nut-free alternative, but keep in mind the flavor will differ.
Do I need a food processor to crush the cookies?
A food processor makes the job quick and easy, but if you don’t have one, you can place the cookies in a zip-top bag and crush them with a rolling pin until fine crumbs form. Just work carefully to avoid large chunks.
Can I make the buckeye candies in advance?
Yes! The buckeye candies can be rolled and frozen ahead of time, making the final assembly quicker. Just keep them frozen until you’re ready to dip in the chocolate for best results.
What type of chocolate almond bark works best?
Choose high-quality chocolate almond bark or melting wafers for a smooth texture and shiny finish. Some brands are sweeter or richer than others, so pick one you enjoy eating on its own for the best taste.
Final Thoughts
Making this Buckeye Cheesecake Recipe is like giving yourself a big, delicious hug that satisfies those peanut butter and chocolate cravings all at once. Whether you’re hosting a party or simply want to indulge in a special treat, this cheesecake will not disappoint. Dive in, savor every bite, and don’t be surprised if it becomes your new favorite dessert to make again and again!
Print
Buckeye Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes (plus chilling and freezing time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This decadent Buckeye Cheesecake combines a rich peanut butter and cream cheese filling with a chocolate cookie crust. Topped with luscious melted chocolate and homemade buckeye candies, this no-bake cheesecake is a crowd-pleasing dessert perfect for peanut butter lovers.
Ingredients
Crust
- 30 chocolate sandwich cookies
- 5 tablespoons butter, melted
Cheesecake Filling
- 3 (8 ounce) blocks cream cheese, softened
- 1 cup peanut butter
- 3/4 cup powdered sugar
- 1 1/4 cups heavy whipping cream
Buckeye Candies
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 3 tablespoons butter, softened
Toppings & Frosting
- 1/2 pound chocolate almond bark (divided)
- 1 cup powdered sugar
- 2 tablespoons heavy whipping cream
- Additional 1/2 cup peanut butter (for frosting)
Instructions
- Prepare the Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor. Stir in melted butter until well combined.
- Form the Crust: Press the cookie crumb mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate to set while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and peanut butter together until smooth. Mix in powdered sugar.
- Whip the Cream: Gradually add heavy whipping cream to the peanut butter mixture and beat until stiff peaks form, creating a light, fluffy consistency.
- Assemble Cheesecake: Spread the cheesecake filling evenly in the prepared crust. Refrigerate to chill while making the buckeye candies.
- Prepare Buckeye Dough: In a medium bowl, combine peanut butter, powdered sugar, and softened butter using an electric mixer until a smooth dough forms.
- Form Buckeye Balls: Roll the dough into 10-12 balls. Place them on a parchment-lined tray and freeze for 20 minutes.
- Melt Chocolate Bark: Melt half of the almond bark in 30-second increments in the microwave, stirring until smooth and fully melted.
- Apply Chocolate Layer: Spoon half of the melted chocolate over the cheesecake, spreading nearly to the edges.
- Dip Buckeyes: Using a toothpick, dip each frozen buckeye ball into the melted chocolate and place back on parchment paper to set.
- Make Frosting: Beat together peanut butter and powdered sugar, then add heavy whipping cream and blend until smooth to create a frosting.
- Decorate Cheesecake: Pipe 8 dollops of frosting evenly around the cheesecake’s top. Place a chocolate-covered buckeye candy on each dollop.
- Final Chill and Serve: Refrigerate the cheesecake for at least 10 minutes to set. Slice and serve chilled for the best flavor and texture.
Notes
- This cheesecake requires chilling and freezing times, so plan ahead for setting.
- Use a springform pan for easy removal of the cheesecake.
- Ensure the cream cheese is fully softened to prevent lumps in the filling.
- The buckeye candies can be stored separately in the freezer before decorating.
- For a smoother chocolate coating, temper the almond bark carefully or use microwave in short bursts.
- This dessert is rich; small slices are recommended for serving.
