Buckeye Cheesecake

If you’re a fan of chocolate and peanut butter, this Buckeye Cheesecake is going to be your new favorite treat. This rich and creamy dessert is a true indulgence, perfect for any occasion. The no-bake filling is packed with the irresistible flavors of chocolate and peanut butter, making every bite pure bliss. Whether you’re looking to impress guests or simply satisfy your sweet tooth, this cheesecake is a must-try.

No Bake Buckeye Cheesecake

This cheesecake recipe is a peanut butter lover’s dream! Its luscious filling has just the right amount of peanut butter flavor, and it goes perfectly with the crunchy chocolate cookie crust. Garnishing it with peanut butter frosting and buckeyes just takes this dessert to the next level.

What is a Buckeye?

Buckeyes are an Ohio candy similar to a peanut butter ball. They are a peanut butter fudge consistency on the inside and dipped in melted chocolate on the outside. The signature of a buckeye is the circle of peanut butter that is still visible.

Why You’ll Love This Buckeye Cheesecake

• Easy no-bake recipe. This is the perfect treat to make during the summer or if you don’t feel like baking.
• Great to share. Bring this buckeye cheesecake to a BBQ or potluck. It will be a hit!
• Budget-friendly. The ingredients are super inexpensive, making it great for a tight budget.

What You’ll Need

Below is everything you need to make each layer of the no-bake Buckeye Cheesecake. For exact measurements, refer to the recipe card.

Cheesecake

• Chocolate sandwich cookies: Oreos or any brand will work. This will be the main ingredient of the chocolate Oreo cookie crust.
• Butter: Melted butter mixed with the crushed cookies will help it form the crust to hold the cheesecake layer.
• Cream cheese: You can’t have cheesecake without cream cheese! Ensure that it is softened before you mix the filling so it’s smooth and free of lumps.
• Creamy Peanut butter: This is the best part of the cheesecake filling. It adds great flavor that pairs perfectly with the buckeyes.
• Powdered sugar: A great way to get sweetness into no-bake desserts is with powdered sugar to prevent the grainy texture of granulated sugar.
• Heavy cream: Whipping the cream into the cheesecake adds a light and airy texture.
• Chocolate almond bark: This will be divided to top the finished cheesecake and dip the buckeyes.

Frosting

• Peanut butter: To carry the peanut butter flavor throughout the dessert, I add some to the frosting.
• Powdered sugar: I use powdered sugar as a sweetener instead of granulated sugar to preserve the smooth texture.
• Heavy cream: This is what makes it light and fluffy.

Buckeyes

• Peanut butter: You can’t make buckeyes without peanut butter!
• Butter: This will help the buckeyes hold their shape. I recommend leaving the butter out for a few minutes to soften.
• Powdered sugar: This is the perfect way to add sweetness without a gritty taste.

How to Make Buckeye Cheesecake

Below are the directions for making all of the components of this peanut butter buckeye cheesecake, including the cookie crust and the buckeyes themselves.

• Crush the Oreo cookies. Add the chocolate sandwich cookies to a food processor until they become crumbs.
• Add the butter. Combine the melted butter with the crushed cookies until fully mixed.
• Transfer to the pan. Press the mixture into an even layer on the bottom of a springform pan and then partly up the sides.
• Chill. Place it in the refrigerator to set while you work on the cheesecake layer.
• Beat peanut butter and cream cheese. Add the softened cream cheese and peanut butter to a large bowl. Beat them with a hand or stand mixer until the mixture is smooth.

• Mix in sugar. Gradually pour in the powdered sugar and beat the mixture until it’s fully combined.
• Add heavy cream. Next, add the heavy cream. Beat the cream with the mixture until soft peaks begin to form.
• Add to the prepared crust. Pour the cheesecake mixture into the cookie crust and spread the top even.
• Chill. Place the cheesecake into the refrigerator to set while you work on the buckeyes.

How To Make Buckeyes

• Make the buckeye mixture. In a separate mixing bowl, combine the peanut butter, softened butter, and powdered sugar to make the peanut butter filling. After mixing for a couple of minutes, it should turn into a soft dough.
• Roll the balls and freeze. Line a baking sheet with parchment. Then, roll and divide the mixture into 10-12 balls. Place them on the pan and into the freezer for about 20 minutes to set.
• Melt the bark. Add the chocolate almond bark to a microwave-safe bowl or on the stove in a small saucepan. Heat in 30-second intervals until it is melted and smooth.

• Spread half on the cheesecake. Pour half of the melted chocolate onto the top of the cheesecake and then spread it evenly. 
• Dip the buckeyes. Place toothpicks into each buckeye and dip them into the melted chocolate ganache, leaving a circle of peanut butter exposed. Place them back onto the parchment to set.

• Make the frosting. Combine the peanut butter and powdered sugar in a mixing bowl. Then, add the heavy cream. Mix until fluffy.
• Pipe the frosting. Add the frosting to a piping bag and then pipe 8 dollops on top of the cheesecake.
• Add the buckeyes. Place the buckeyes onto each dollop of frosting.
• Chill for the last time. Refrigerate the finished cheesecake for about 10 minutes.
• Serve. Enjoy a slice!

Proper Storage

Leftovers may be stored in an airtight container for up to 3 days. You may make it up to 24 hours ahead of time and cover it tightly with plastic wrap before serving. 

More No-Bake Cheesecake Recipes to Try

• No Bake Oreo Cheesecake
• Banana Pudding Cheesecake
• Funfetti Cheesecake
• Lemon Cheesecake
• No Bake Raspberry Cheesecake