No-Bake Buckeye Cheesecake Bars


For the crust:
– 2 cups chocolate graham cracker crumbs
– 1/2 cup unsalted butter, melted
For the filling:
– 16 oz cream cheese, softened
– 1 cup creamy peanut butter
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup whipped topping, plus more for garnish
For the topping:
– 1 cup semi-sweet chocolate chips
– 2 tablespoons peanut butter
– Whole peanuts for garnish

1. Line an 8×8 inch baking dish with parchment paper, allowing the edges to overhang for easy removal.
2. Mix chocolate graham cracker crumbs with melted butter and press firmly into the bottom of the prepared dish to form the crust. Place in the refrigerator to chill while you make the filling.
3. In a large bowl, beat cream cheese, 1 cup peanut butter, powdered sugar, and vanilla extract until smooth. Fold in 1 cup whipped topping.
4. Spread the filling evenly over the crust and return to the refrigerator to chill.
5. For the topping, melt chocolate chips and 2 tablespoons peanut butter together until smooth. Spread over the chilled filling.
6. Refrigerate for at least 4 hours, or until set.
7. Garnish with additional whipped topping and whole peanuts before serving. Use the parchment paper to lift the bars out of the dish before cutting into squares.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 420 kcal per serving | Servings: 12 bars

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