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
Scale
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.
