Buckeye Cheesecake
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Buckeye Cheesecake
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This Buckeye Cheesecake is a rich and delicious dessert recipe that’s perfect anytime. It’s bursting with chocolate and peanut butter flavor inside a creamy no-bake filling.
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Ingredients
Crust and Cheesecake
- 30 chocolate sandwich cookies
- 5 Tablespoons butter melted
- 3 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
Peanut Butter Frosting
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 2 Tablespoons heavy whipping cream
Buckeyes
- 1/2 cup peanut butter
- 3 Tablespoons butter softened
- 1 cup powdered sugar
Instructions
- In your food processor, crush your cookies into a fine crumb. Stir melted butter into the cookie crumbs until combined.
- Press into the bottom and halfway up the sides of a 9-inch springform pan. Place into the refrigerator to set up while you prepare your filling.
- In a large mixing bowl using an electric mixer, beat together the peanut butter and cream cheese until smooth. Mix in the powdered sugar.
- Slowly add the whipping cream until stiff peaks form.
- Spread cheesecake into the prepared pan. Place in the refrigerator to chill while you prepare the toppings.
- In a medium mixing bowl using an electric mixer prepare the buckeye candies by mixing the powdered sugar, peanut butter and butter together until a dough forms.
- Roll the buckeye dough into 10-12 balls. Place onto a parchment lined tray and place in the freezer for 20 minutes.
- Meanwhile, melt the almond bark in 30 second intervals in the microwave until smooth and melted.
- Spoon half of the chocolate onto the top of the cheesecake and spread almost to the edges of the cheesecake.
- Using a toothpick, dip each of the buckeye candies into the melted chocolate and place back onto the parchment paper.
- Make the frosting by using your electric mixer to blend the peanut butter and powdered sugar together. Add the heavy whipped cream.
- Pipe the frosting into 8 dollops around the cheesecake. Place a buckeye on each frosting dollop.
- Place the cake into the fridge to chill for 10 minutes. Slice and serve!
Nutrition Information
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Calories
1.108kcal
(0%)
Carbohydrates
98g
(33%)
Protein
19g
(38%)
Fat
77g
(118%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
11g
Monounsaturated Fat
30g
Trans Fat
0.5g
Cholesterol
76mg
(25%)
Sodium
558mg
(23%)
Potassium
594mg
(17%)
Fiber
6g
(24%)
Sugar
74g
(148%)
Vitamin A
953IU
(19%)
Vitamin C
0.2mg
(0%)
Calcium
79mg
(8%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1108 kcal
% Daily Value*
| Calories | 1.108kcal | 0% |
| Carbohydrates | 98g | 33% |
| Protein | 19g | 38% |
| Fat | 77g | 118% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 76mg | 25% |
| Sodium | 558mg | 23% |
| Potassium | 594mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 74g | 148% |
| Vitamin A | 953IU | 19% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 79mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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