Creamy Butterfinger Cheesecake Recipe

Why Make This Recipe

Butterfinger Cheesecake is a delicious treat that combines the rich flavors of cream cheese, peanut butter, and Butterfinger candy bars. This no-bake dessert is perfect for special occasions, family gatherings, or just a sweet snack at home. The combination of crunchy Oreo crust, creamy filling, and a chocolate ganache topping makes it hard to resist. Plus, it’s straightforward to make, even for beginners!

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How to Make Butterfinger Cheesecake

Ingredients:

• 2 cups Oreo cookie crumbs
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup peanut butter
• 1 cup powdered sugar
• 1 cup heavy cream
• 1 cup chopped Butterfingers
• 1 cup chocolate ganache

Directions:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine Oreo cookie crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
3. In another bowl, beat the cream cheese and peanut butter until smooth. Gradually add powdered sugar and mix well.
4. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
5. Gently fold in the chopped Butterfingers.
6. Pour the cheesecake filling into the prepared crust and smooth the top.
7. Bake for 50-60 minutes until set.
8. Let cool, then refrigerate for at least 4 hours or overnight.
9. Once chilled, top with chocolate ganache and extra Butterfingers before serving.

How to Serve Butterfinger Cheesecake

Serve the Butterfinger Cheesecake chilled, straight from the fridge. You can cut it into slices and garnish each slice with additional chopped Butterfinger pieces or a drizzle of chocolate ganache for a beautiful presentation. It pairs well with a dollop of whipped cream if you want to add an extra touch!

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How to Store Butterfinger Cheesecake

Keep any leftover cheesecake in the fridge. Cover the cheesecake tightly with plastic wrap or aluminum foil to keep it fresh. It will last for about 4 to 5 days in the refrigerator. If you want to store it for a longer time, consider freezing it. Make sure to wrap it well and place it in an airtight container. It can be frozen for up to 2 months.

Tips to Make Butterfinger Cheesecake

• Ensure the cream cheese is softened to room temperature for a smooth filling.
• If you can’t find Butterfingers, you can substitute with another type of chocolate bar or candy of your choice.
• Be careful not to overmix the whipped cream when folding it into the cream cheese mixture; this keeps the cheesecake light and fluffy.

Variation

For a different flavor twist, try using a chocolate cookie crust instead of Oreo. You can also experiment with different types of candy bars in the filling, like Reese’s Pieces or Snickers.

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FAQs

1. Can I make this cheesecake ahead of time?
Yes! Butterfinger Cheesecake can be made a day in advance and stored in the refrigerator. This will allow the flavors to meld together.

2. Is there a way to make this recipe gluten-free?
Yes, you can use gluten-free Oreo cookies for the crust to make the cheesecake gluten-free.

3. Can I use a different topping besides chocolate ganache?
Absolutely! You can top the cheesecake with whipped cream, caramel sauce, or even a mix of crushed nuts for added texture.

Butterfinger Cheesecake

A delicious no-bake dessert combining cream cheese, peanut butter, and Butterfinger candy bars, set on a crunchy Oreo crust and topped with chocolate ganache.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Crust

• 2 cups Oreo cookie crumbs
• 1/2 cup unsalted butter, melted

Filling

• 16 oz cream cheese, softened Ensure it is at room temperature for smooth mixing.
• 1 cup peanut butter
• 1 cup powdered sugar
• 1 cup heavy cream Whipped to stiff peaks.
• 1 cup chopped Butterfingers

Topping

• 1 cup chocolate ganache To be added just before serving.

Method

 

Preparation

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine Oreo cookie crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
3. In another bowl, beat the cream cheese and peanut butter until smooth. Gradually add powdered sugar and mix well.
4. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
5. Gently fold in the chopped Butterfingers.
6. Pour the cheesecake filling into the prepared crust and smooth the top.

Baking & Cooling

1. Bake for 50-60 minutes until set.
2. Let cool, then refrigerate for at least 4 hours or overnight.

Serving

1. Once chilled, top with chocolate ganache and extra Butterfingers before serving.

Notes

Serve chilled, sliced, and garnished with additional chopped Butterfinger pieces or whipped cream. Store leftovers tightly covered in the fridge for 4-5 days or freeze for up to 2 months.

Yumi

Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]