Buckeyes are a beloved truffle made of a rich peanut butter filling and dipped in chocolate. It’s similar to a homemade Reese’s in the easiest way possible. This no-bake cheesecake might be even easier. Instead of individually hand-dipping each buckeye, you get to cut squares of peanut cheesecake with a crunchy chocolate crust and a snappy chocolate top. The cheesecake is lighter and creamier than the truffle, but still has all of the peanut butter and chocolate elements you love.
Ingredients
Crust
2 c.
- finely crushed Oreos (from about 22 cookies)
- 6 tbsp.unsalted butter, melted
Cheesecake
- 2(8-oz.) blocks cream cheese, softened
- 1 c.creamy peanut butter
- 1 c.(115 g.) confectioners’ sugar
- 1 tsp.pure vanilla extract
Topping
- 3/4 c.semisweet chocolate chips
Directions
-
Crust
- Step 1
Line a 9″x9″ pan with parchment, leaving a 2″ overhang on 2 opposite sides.
- Step 2In a medium bowl, mix Oreos and butter until combined. Pour into prepared pan and spread in an even layer, pressing with a measuring cup or spoon. Refrigerate until ready to use.
- Step 1
-
Cheesecake
- Step 1In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and peanut butter until smooth. Add confectioners’ sugar and vanilla and beat until combined.
- Step 2Spoon over crust and spread in an even layer. Refrigerate until well chilled, at least 2 hours or up to overnight.
-
Topping
- Step 1In a small heatproof bowl, microwave chips in 30-second increments, stirring between each, until melted and smooth.
- Step 2Pour chocolate over cheesecake and spread in an even layer, working quickly so chocolate doesn’t harden. Refrigerate until chocolate is hardened, about 30 minutes.
- Step 3Using parchment overhang, remove cheesecake from pan and cut into squares.
