Buckeye Cheesecake
This Buckeye Cheesecake is a rich and delicious dessert recipe that’s perfect anytime. It’s bursting with chocolate and peanut butter flavor inside a creamy no-bake filling.
Servings: 8
Calories: 1.108kcal
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
- In your food processor, crush your cookies into a fine crumb. Stir melted butter into the cookie crumbs until combined.
- Press into the bottom and halfway up the sides of a 9-inch springform pan. Place into the refrigerator to set up while you prepare your filling.
- In a large mixing bowl using an electric mixer, beat together the peanut butter and cream cheese until smooth. Mix in the powdered sugar.
- Slowly add the whipping cream until stiff peaks form.
- Spread cheesecake into the prepared pan. Place in the refrigerator to chill while you prepare the toppings.
- In a medium mixing bowl using an electric mixer prepare the buckeye candies by mixing the powdered sugar, peanut butter and butter together until a dough forms.
- Roll the buckeye dough into 10-12 balls. Place onto a parchment lined tray and place in the freezer for 20 minutes.
- Meanwhile, melt the almond bark in 30 second intervals in the microwave until smooth and melted.
- Spoon half of the chocolate onto the top of the cheesecake and spread almost to the edges of the cheesecake.
- Using a toothpick, dip each of the buckeye candies into the melted chocolate and place back onto the parchment paper.
- Make the frosting by using your electric mixer to blend the peanut butter and powdered sugar together. Add the heavy whipped cream.
- Pipe the frosting into 8 dollops around the cheesecake. Place a buckeye on each frosting dollop.
- Place the cake into the fridge to chill for 10 minutes. Slice and serve!
Nutrition
Calories: 1.108kcal | Carbohydrates: 98g | Protein: 19g | Fat: 77g | Saturated Fat: 31g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 30g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 558mg | Potassium: 594mg | Fiber: 6g | Sugar: 74g | Vitamin A: 953IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 7mg