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To make this tasty treat, you’ll need a few simple ingredients. Here’s what you should gather:

No-Bake Buckeye Cheesecake Bar

Indulge your sweet tooth with this No-Bake Buckeye Cheesecake Bar recipe that's simple and oh-so-tasty! Featuring a rich peanut butter filling, a crunchy crust, and a luscious chocolate drizzle, these bars are a delightful treat for any occasion. Perfect for beginners, this guide offers easy step-by-step instructions to ensure your dessert turns out beautifully. Click to explore the full recipe and treat yourself to this creamy delight!
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Ingredients
  

1 cup graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup sugar

8 oz cream cheese, softened

1 cup powdered sugar

1 cup creamy peanut butter

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/2 cup semi-sweet chocolate chips

1 tablespoon coconut oil

Instructions
 

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated in butter and the mixture resembles damp sand.

    Form the crust: Press the crumb mixture firmly into the bottom of a 9x9 inch square baking pan to create an even layer. Place in the refrigerator to set while you prepare the filling.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Gradually add in the powdered sugar, continuing to mix.

        Blend in the peanut butter and vanilla: Add the creamy peanut butter and vanilla extract to the mixture, beating until well combined and smooth.

          Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Then gently fold the whipped cream into the peanut butter cheesecake mixture until fully incorporated.

            Spread the cheesecake layer: Pour the cheesecake filling over the prepared crust, smoothing it out into an even layer.

              Chill the bars: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or until firm.

                Prepare the chocolate topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave on high in 30-second intervals, stirring in between until melted and smooth.

                  Drizzle the chocolate: Once the cheesecake layer is firm, remove from the fridge and drizzle the melted chocolate over the top using a spoon or a piping bag for a decorative effect.

                    Slice and serve: Allow the chocolate to set briefly, then slice the bars into squares. Serve chilled.

                      Prep Time: 30 minutes | Total Time: 4.5 hours | Servings: 9 bars

                        - Presentation Tips: Arrange the bars on a decorative platter, and garnish with extra mini chocolate chips and chopped peanuts for an appealing look.