Buckeye Cheesecake (No Bake)
This incredibly delicious Buckeye Cheesecake recipe has a creamy peanut butter cheesecake with chocolate and Oreos, topped with Buckeyes the famous Ohio State candy. You will love how the Oreo crust provides the perfect chocolate texture that goes so well with the cheesecake layer. A simply irresistible pairing of rich flavors that melts in your mouth, creating a loaded peanut butter lovers dream cheesecake for any occasions!!
If you enjoy cheesecake recipes try my amazing no bake Biscoff cheesecake, cheesecake chocolate brownies, pumpkin swirl cheesecake and my easy no bake pumpkin cheesecake.
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Peanut butter cheesecake recipe
This decadent cheesecake features a gorgeous peanut butter filling on a crisp Oreo cookie crust, topped with a layer of chocolate ganache and garnished with sweet Buckeye candy.
Buckeyes are a holiday preferred candy like my easy crockpot candy with peanut butter and chocolate made to resemble the nuts from a buckeye tree.
Making this a visually stunning dessert sure to impress any guests or for an indulgent treat!!
Some of our other favorite no bake desserts to try are my best ever chessman banana pudding, chocolate eclair cake and my delicious chocolate mousse a holiday favorite!!
Recipe Snapshot
CREAMY CHEESECAKE: rich peanut butter filling
STUNNING DESSERT: show stopper cheesecake
NO BAKE DESSERT: peanut butter lovers delight
Impress your guests or a worthy decadent treat
Ingredients
Crust Ingredients
- Oreo Cookies – 2 cups or 35 to 40 regular oreo cookies crushed into fine crumbs
- Butter – salted butter melted
Peanut Butter Cheesecake Filling
- Cream Cheese – use a full fat cream cheese as it will beat up so much better for the best creamy texture
- Peanut Butter – creamy peanut butter like Gif or Skippy
- Powdered Sugar
- Vanilla Extract
- Whipping Cream – heavy whipping cream chilled
Ganache
- Semi Sweet Chocolate
- Heavy Cream
Buckeye Garnish
- Buckeye Candy
- Chocolate Curl
- Reserve 1/3 cup of the cheesecake filling to pipe under the Buckeyes for garnish as in photo.
Substitutions and variations: You can use any of your favorite chocolate cookies or sandwich cookies in place of the Oreos for the cookie crust. If you want to change things up you can also use cut up pieces of Reeses peanut butter cups as a garnish topping instead of the Buckeyes.
How to make buckeye cheesecake
STEP ONE – Line the bottom of your springform pan with parchment paper. This isn’t absolutely necessary but it does make for easier removal.
STEP TWO – Place the Oreo cookies in a food processor and pulse until you have fine grounds.
STEP THREE – Put the Oreo crumbs in a medium mixing bowl, add the melted butter and stir until the crumbs are like wet sand and can easily pressed together between your fingers.
STEP FOUR – Press the cookie mixture into the bottom and partway up the sides of the pan. Place in the fridge to chill while you make the filling.
STEP FIVE – In the bowl to your stand mixer, using the whisk attachment, beat the cream cheese on high until it is smooth and creamy, about 1 minute.
STEP SIX – Add the peanut butter, powdered sugar, and vanilla and continue beating until it is thoroughly combined, about 2-3 minutes.
OPTIONAL STEP: If you would like to use some of the PB Filling for decoration, remove approximately 1/3 of a cup of the peanut butter mixture to a piping bag and set aside for now.
STEP SEVEN – In a separate, large mixing bowl, beat the whipping cream until it is stiff, about 5-6 minutes.
STEP EIGHT – Add the whipped cream to the cream cheese mixture and gently fold in until it is thoroughly combined.
STEP NINE – Pour the cheesecake batter into the chilled crust and smooth it out evenly. Place the cheesecake into the fridge to chill and set for a minimum of 6 hours but up to overnight.
STEP TEN – After the cheesecake has chilled completely, place the chopped chocolate in a small mixing bowl.
STEP ELEVEN – Heat the cream in a microwave for 1-2 minutes or until the milk is steaming. Pour the hot cream over the chocolate, making sure that the chocolate is submerged. Let it stand for 5 minutes before whisking it smooth.
STEP TWELVE – Pour the chocolate ganache over the top of the cheesecake and use the back of a spoon to even it out. Sprinkle with chocolate curls. Place it back in the fridge for an additional hour.
STEP THIRTEEN – Run a knife around the edge of the cake and carefully remove it from the springform pan onto a serving platter. Pipe the reserved PB mixture on the set chocolate and top with buckeye candy. Serve chilled and enjoy!
Sandra’s Top Tips
- Make sure to use a store bought creamy peanut butter and not a natural peanut butter as it will have too much oil for this recipe
- You want to use regular Oreo cookies not the double or thin varieties
- There are enough cookies in a family sized bag of Oreos to make this recipe
- This recipe accounts for the creamy filling inside the Oreo cookies so you simply put the whole cookie in the food processor
- If you do not have a food processor put the cookies in a ziplock bag and crush them with a rolling pin until you have fine grinds
- For a perfect slice of this cheesecake to avoid mixing the layers, warm your knife under hot water. Wipe your knife dry and it will slide easily through the cheesecake layers. Wipe it clean between each cut for the best results
Storage instructions
Store any leftover no bake cheesecake using an airtight container in the fridge for 3 to 4 days.
Freeze in a freezer-safe container for up to 3 months.
Thaw overnight in the fridge before serving.
Buckeye Cheesecake (No Bake)
- Total Time: 6 hours 40 minutes
- Yield: 10 serving
Description
This incredibly delicious Buckeye Cheesecake recipe has a creamy peanut butter cheesecake with chocolate and Oreos, topped with Buckeyes the famous Ohio State candy. You will love how the Oreo crust provides the perfect chocolate texture that goes so well with the cheesecake layer. A simply irresistible pairing of rich flavors that melts in your mouth, creating a loaded peanut butter lovers dream cheesecake for any occasions!!
Ingredients
For the crust:
2 cups (approx 33) Oreo Cookies
1/2 cup malted butter
For the filling:
24 ounces (680g) cream cheese (3 bricks)
1 and 3/4 cup smooth peanut butter
1 and 1/4 cup powdered sugar
1 teaspoon vanilla
1 and 1/4 cups (10 ounces/296ml) heavy/whpiping cream (35%) chilled
For the ganache:
4 ounces semisweet chocolate
1/2 cup heavy cream (35%)
For the Garnish
Chocolate curls
Buckeye candy
Instructions
- Line the bottom of your springform pan with parchment paper. This isn’t absolutely necessary but it does make for easier removal.
- Place the Oreo cookies in a food processor and pulse until you have fine grounds.
- Put the Oreo crumbs in a medium mixing bowl, add the melted butter and stir until the crumbs are like wet sand and can easily pressed together between your fingers.
- Press the cookie mixture into the bottom and partway up the sides of the pan. Place in the fridge to chill while you make the filling.
- In the bowl to your stand mixer, using the whisk attachment, beat the cream cheese on high until it is smooth and creamy, about 1 minute.
- Add the peanut butter, powdered sugar, and vanilla and continue beating until it is thoroughly combined, about 2-3 minutes.
- OPTIONAL STEP: If you would like to use some of the PB Filling for decoration, remove approximately 1/3 of a cup of the peanut butter mixture to a piping bag and set aside for now.
- In a separate, large mixing bowl, beat the whipping cream until it is stiff, about 5-6 minutes.
- Add the whipped cream to the cream cheese mixture and gently fold in until it is thoroughly combined.
- Pour the cheesecake batter into the chilled crust and smooth it out evenly. Place the cheesecake into the fridge to chill and set for a minimum of 6 hours but up to overnight.
- After the cheesecake has chilled completely, place the chopped chocolate in a small mixing bowl.
- Heat the cream in a microwave for 1-2 minutes or until the milk is steaming. Pour the hot cream over the chocolate, making sure that the chocolate is submerged. Let it stand for 5 minutes before whisking it smooth.
- Pour the chocolate ganache over the top of the cheesecake and use the back of a spoon to even it out. Sprinkle with chocolate curls. Place it back in the fridge for an additional hour.
- Run a knife around the edge of the cake and carefully remove it from the springform pan onto a serving platter. Pipe the reserved PB mixture on the set chocolate and top with buckeye candy. Serve chilled and enjoy!
Notes
Storage instructions:
Store any leftover no bake cheesecake using an airtight container in the fridge for 3 to 4 days.
Freeze in a freezer-safe container for up to 3 months.
Thaw overnight in the fridge before serving.
- Prep Time: 40 minutes
- Chill Time: 6 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
