Description
A decadent and rich dessert, this Buckeye Cheesecake is filled with the irresistible combination of peanut butter and chocolate. With a creamy no-bake filling and topped with buckeye candies, it’s the perfect indulgence for any occasion
Ingredients
Units
Scale
- For the 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
- For the Peanut Butter Frosting:
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 2 tablespoons heavy whipping cream
- For the Buckeyes:
- 1/2 cup peanut butter
- 3 tablespoons butter, softened
- 1 cup powdered sugar
Instructions
- Prepare the Crust:
In a food processor, crush the chocolate sandwich cookies into fine crumbs. Stir in melted butter until combined. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate while you prepare the filling. - Make the Cheesecake Filling:
In a large bowl, beat together peanut butter and cream cheese until smooth. Add powdered sugar and mix until combined. Slowly add heavy whipping cream and continue beating until stiff peaks form. Spread the cheesecake mixture into the prepared crust. Refrigerate while preparing the toppings. - Prepare the Buckeyes:
In a medium bowl, mix powdered sugar, peanut butter, and softened butter until a dough forms. Roll the dough into 10-12 balls and place on a parchment-lined tray. Freeze for 20 minutes. - Melt the Almond Bark:
In a microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals, stirring between each, until smooth. - Assemble the Cheesecake:
Spoon half of the melted chocolate onto the top of the cheesecake and spread evenly almost to the edges. Dip each buckeye candy into the melted chocolate and place them back on the parchment paper. - Make the Frosting:
Using an electric mixer, blend the peanut butter and powdered sugar together. Add heavy whipping cream and mix until smooth. Pipe frosting into 8 dollops around the cheesecake. Place a buckeye on each frosting dollop. - Chill and Serve:
Refrigerate the cheesecake for an additional 10 minutes to set the frosting and toppings. Slice and serve!
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg