If you love the classic pairing of chocolate and peanut butter, this Buckeye Cheesecake is a decadent no-bake dessert you’ll want to make again and again. Creamy peanut butter cheesecake fills a crisp chocolate cookie crust, topped with melted chocolate and miniature buckeyes for a show-stopping finish. It’s easy to prepare, makes a great party dessert, and can be assembled ahead of time for stress-free entertaining.
No Bake Buckeye Cheesecake
This recipe is a peanut butter lover’s dream: a smooth, no-bake filling with a balanced peanut butter flavor that complements a crunchy chocolate cookie crust. Finishing the cheesecake with a layer of melted chocolate and piped peanut butter frosting topped with small buckeyes creates an elegant dessert that’s as delicious as it is memorable.
What is a Buckeye?
Buckeyes are an American candy with a soft peanut butter center coated in chocolate, leaving a small circle of peanut butter exposed to resemble the nut of the Ohio buckeye tree. They have a fudge-like texture inside and a glossy chocolate exterior, which makes them ideal as a garnish for this cheesecake.
Why You’ll Love This Buckeye Cheesecake
- Simple no-bake method: No oven time required, so it’s perfect for warm weather or busy schedules.
- Great for gatherings: Makes a beautiful centerpiece dessert for potlucks, BBQs, or holiday tables.
- Affordable ingredients: Uses common pantry items so it won’t break the budget.
What You’ll Need
Below are the ingredient groups for each component of the cheesecake. Refer to the recipe card for exact measurements and servings.
Cheesecake
- Chocolate sandwich cookies: For the chocolate cookie crust; any brand of sandwich cookie works.
- Butter: Melted and mixed with cookie crumbs to form the crust.
- Cream cheese: Softened so the filling blends smooth and lump-free.
- Creamy peanut butter: Gives the cheesecake its signature flavor.
- Powdered sugar: Sweetens the filling without graininess.
- Heavy cream: Whipped into the filling for a light, airy texture.
- Chocolate almond bark: Melted for the chocolate topping and to dip the buckeyes.
Frosting
- Peanut butter: Keeps the peanut butter flavor consistent across the dessert.
- Powdered sugar: Ensures a silky, smooth frosting texture.
- Heavy cream: Added to make the frosting light and pipeable.
Buckeyes
- Peanut butter: The primary flavor of the buckeyes.
- Butter: Softened butter helps the buckeyes hold their shape.
- Powdered sugar: Creates a smooth, sweet filling.
How to Make Buckeye Cheesecake
This section outlines the steps for the crust, cheesecake filling, buckeyes, and assembly so you can prepare each component efficiently.
- Make the crust: Crush chocolate sandwich cookies to fine crumbs. Stir in melted butter until evenly moistened, press into the bottom and partway up the sides of a 9-inch springform pan, and chill to set.
- Prepare the filling: Beat softened cream cheese and peanut butter until smooth, then mix in powdered sugar. Whip in heavy cream until soft to stiff peaks form, fold gently if needed, and spread over the chilled crust. Return to the refrigerator while preparing toppings.
- Create the buckeyes: Combine peanut butter, softened butter, and powdered sugar until a soft dough forms. Roll into 10–12 balls, place on parchment, and freeze for about 20 minutes to firm up.
- Melt the chocolate: Melt almond bark in the microwave in 30-second intervals, stirring between each, until smooth and pourable.
- Top and dip: Pour half of the melted chocolate over the cheesecake and spread almost to the edges. Insert a toothpick into each chilled buckeye and dip them into the remaining melted chocolate, leaving a small circle of peanut butter visible. Set the dipped buckeyes on parchment to firm up.
- Frost and finish: Make the peanut butter frosting by mixing peanut butter with powdered sugar and a little heavy cream until light and fluffy. Pipe eight dollops around the cheesecake, place a buckeye on each dollop, then chill the finished cheesecake for about 10 minutes before slicing and serving.
How To Make Buckeyes
- Mix the filling: Combine peanut butter, softened butter, and powdered sugar until a pliable dough forms.
- Form and chill: Roll into balls, chill on a parchment-lined tray until firm, then dip into melted chocolate, leaving a small peanut butter circle exposed.
- Use for garnish: Place the finished buckeyes on the piped frosting dollops atop the cheesecake for an attractive presentation.
Proper Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can assemble the cheesecake up to 24 hours ahead of serving; cover tightly and keep chilled until ready to slice.
Tips for Success
- Allow each layer to chill before adding the next so the cheesecake sets cleanly.
- Save time by using a store-bought Oreo crust if you prefer.
- If you don’t have a food processor, place cookies in a sealed bag and crush them with a rolling pin.
- If desired, skip the piped frosting and simply arrange the buckeyes on top of the chocolate layer.
- Substitute semi-sweet chocolate chips for almond bark if that’s what you have on hand.
More No-Bake Cheesecake Recipes to Try
- No Bake Oreo Cheesecake
- Banana Pudding Cheesecake
- Funfetti Cheesecake
- Lemon Cheesecake
- No Bake Raspberry Cheesecake
Buckeye Cheesecake
Ingredients
Crust and Cheesecake
- 30 chocolate sandwich cookies
- 5 Tablespoons butter, melted
- 3 8 ounce blocks cream cheese, softened
- 1 cup peanut butter
- 3/4 cup powdered sugar
- 1 1/4 cups heavy whipping cream
- 1/2 pound chocolate almond bark, divided
Peanut Butter Frosting
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 2 Tablespoons heavy whipping cream
Buckeyes
- 1/2 cup peanut butter
- 3 Tablespoons butter, softened
- 1 cup powdered sugar
Instructions
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In a food processor, crush cookies into fine crumbs. Stir melted butter into crumbs until combined.
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Press crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate to set while preparing the filling.
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Beat peanut butter and cream cheese until smooth. Mix in powdered sugar.
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Slowly add whipping cream and beat until stiff peaks form.
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Spread the cheesecake filling into the prepared crust and chill while you make the buckeyes and chocolate topping.
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Make the buckeye dough by mixing powdered sugar, peanut butter, and butter until a dough forms. Roll into 10–12 balls and freeze for 20 minutes.
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Melt almond bark in 30-second intervals until smooth. Spoon half onto the cheesecake and spread nearly to the edges.
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Dip each buckeye using a toothpick into the melted chocolate, leaving a small circle of peanut butter exposed. Let set on parchment.
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Make the frosting by combining peanut butter and powdered sugar, then add heavy cream and whip until fluffy. Pipe eight dollops around the cheesecake and top each with a buckeye.
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Chill the finished cheesecake for about 10 minutes, slice, and serve.
Last Step:
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