No-Bake Buckeye Cheesecake Bars: A Peanut Butter and Chocolate Lover’s Dream

Prepare the crust: In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9×9-inch baking dish lined with parchment paper, ensuring it’s compact and even. Refrigerate for 10-15 minutes to set.
Make the cheesecake layer: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Add the vanilla extract and mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture gently until well combined. Spread the cheesecake mixture evenly over the chilled graham cracker crust. Refrigerate for at least 30 minutes to firm up.
Prepare the peanut butter layer: In a medium bowl, combine the creamy peanut butter, melted butter, powdered sugar, and vanilla extract. Mix until smooth and creamy. Spread this peanut butter mixture evenly over the chilled cheesecake layer. Refrigerate for another 15-20 minutes to set.
Make the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour it over the semisweet chocolate chips. Let it sit for 2-3 minutes, then stir until the chocolate is fully melted and smooth. Let the ganache cool for a few minutes before pouring it over the peanut butter layer.
Chill and serve: Refrigerate the bars for at least 2 hours, or until fully set. Once set, remove from the refrigerator, cut into squares, and serve!
Serving and Storage Tips: