No-Bake Butterfinger Cheesecake Recipe

No bake, creamy, filled with butterfingers all on an Oreo crust, this Butterfinger Cheesecake is what dreams are made of! So easy, with minimal ingredients and time – you can’t go wrong!

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Now, maybe you’ve had a store-bought Butterfinger cheesecake before. If that’s the case, then great. You’ll be able to tell the difference and how much better this homemade version is!

My husband loves butterfingers, so he was very excited about trying this one out. He’s my taste tester (because of course, he is), and I’m always happy when he gets excited about a recipe, haha!

This cheesecake starts off with a delicious Oreo crumb crust. Then we layer on the mixture of cream cheese, peanut butter, cool whip, and chopped Butterfingers! Sounds amazing, right?

Well, it doesn’t end there! On top of all that, we add a mouth-watering drizzle of chocolate and caramel syrup. If your mouth isn’t watering by now, I might question whether you have taste buds!

The whole cheesecake is simply delicious from start to finish. My husband was in Butterfinger heaven when he got to try this one out. 

The crust and filling really compliment the flavor of the chopped Butterfingers. If this is your first time making this tasty dessert, you are in for a serious treat!

It’s rich, it’s creamy, and oh-so-dreamy with that unique Butterfinger twist. Let’s dive into this no-bake recipe for Butterfinger Cheesecake!

Some of our other favorite no bake recipes we have on our site include: Easy Mini No Bake Key Lime Pie Recipe, No Bake Mint Chocolate Chip Cheesecake, and No Bake Cherry Cheesecake.

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1. No Bake Delight: This is an easy dessert that doesn’t require an oven. I love recipes like this for the summer when I don’t want to heat up the house!
2. Customizable Sugar: Adjust the sweetness to your taste buds, ensuring it’s not overly sugary. Basically, all the ingredients, besides the cream cheese, are sweet. Just keep that in mind as you go into this.
3. Versatile Serving: Whether you enjoy it after chilling in the refrigerator or prefer it slightly firmer from the freezer, it’s delicious both ways. Jeremy says he likes it more on the frozen side. I think I like it a little more soft and creamy.

• Oreos
• Unsalted butter
• Cream cheese
• Peanut butter
• Confectioner’s sugar
• Cool Whip
• Butterfinger candies
• Dark chocolate syrup
• Caramel syrup

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1. In a food processor or blender, pulse the Oreo cookies until they become fine crumbs.
2. Add the melted butter and mix until well combined.
3. Line a 10-inch springform pan with parchment paper and grease the sides.
4. Add the Oreo crumb mixture to the pan and press down firmly with a flat measuring cup or glass to form an even crust. Place in the refrigerator while you make the filling so it can firm up and set.

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1. In a large bowl, combine the softened cream cheese, peanut butter, and sugar. Mix with an electric handheld or stand mixer until smooth.
2. Add the Cool Whip and fold with a rubber spatula until combined.
3. Then, add the chopped Butterfingers and fold again until combined.

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1. Pour the cheesecake filling on top of the chocolate cookie crust and spread out into an even layer.
2. Refrigerate for 4-6 hours, or best overnight, until firm. Add the rest of the Butterfinger topping and drizzle with chocolate and caramel syrup over the whole thing.
3. Remove from pan, cut into slices, and serve.

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CAN I USE A DIFFERENT CRUST?

Yes, absolutely! If you’re not a fan of Oreo crust, a graham cracker crust works beautifully, too.

If you really want to save some time, you could use a store-bought one, but just make sure it is the kind with extra servings. Do what works best for you!

WILL THIS WORK WITH OTHER CANDIES?

Of course! While Butterfinger bars give this cheesecake its unique twist on this indulgent dessert, feel free to experiment with your favorite candy bar.

I’ll bet Snickers or Heath bars would work wonders here.

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CAN THIS BE MADE IN ADVANCE?

Yes, this is a fantastic make-ahead dessert.

Simply refrigerate or freeze until you’re ready to serve! It’s always nice to have a dessert like this ready to go at a moment’s notice.

ANY ADDITITONS?

There are so many sweet, salty and crunchy options.

• Chopped nuts for an added crunch.
• Drizzle with melted chocolate or white chocolate ganache.
• A sprinkle of sea salt on top for a salted caramel feel.
• Whipped cream rosettes around the edge.
• Fresh berries for a fruity contrast.
• Shredded coconut for a tropical touch.
• Chocolate chips or chunks of Butterfinger for extra indulgence.
• Crushed pretzels for a salty crunch.
• Sprinkle of cocoa powder for a dusted effect.
• A hint of vanilla extract for added depth.

ANY SUBSTITUTIONS?

There sure are! Let me know in the comments if you have any other ideas in mind.

• Swap Oreos for graham crackers or chocolate wafers.
• Use almond butter or cashew butter instead of peanut butter.
• Try mascarpone cheese in place of cream cheese for a lighter texture.
• Replace Cool Whip with homemade whipped cream.
• Use milk chocolate or white chocolate bars in place of Butterfinger for a change.
• Use coconut oil instead of unsalted butter for a dairy-free crust.

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Refrigerator: Store in an airtight container for up to 5 days. It’ll be just as good when you decide to finish it!

Freezer: Wrapped in plastic wrap followed by aluminum foil, it will keep for up to 3 months.

You can decide whether to allow it to thaw in the fridge before serving.

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Butterfinger Cheesecake is the perfect way to satisfy that sweet tooth craving. It’s a creamy cheesecake with a delightful crunch of Butterfinger in every bite.

Whether you love the candy bar or not, this dessert might just be your new favorite. Dive into this treat and be satisfied!

Happy baking… or should I say, happy no-baking!

If you’ve tried this BUTTERFINGER CHEESECAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!