No-Bake Buckeye Cheesecake Bars

 


No-Bake Buckeye Cheesecake Bars

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 1Line 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.

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.

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