Butterfinger Cheesecake

This Butterfinger Cheesecake is an easy no bake dessert with a creamy peanut butter filling loaded with crunchy Butterfinger candy on a chocolate Oreo crust.

Course Dessert

Cuisine American

Keyword Butterfinger Cheesecake

Prep Time 15

Chill Time 6

Total Time 6 15

Servings servings

Calories 712kcal

Author Jason Decker

Ingredients

Instructions

In a food processor or blender, pulse the Oreo cookies until they become fine crumbs.
36 Oreo cookies
Add the melted butter and mix until well combined.
6 tablespoons unsalted butter
Line a 10-inch springform pan with parchment paper and grease the sides.
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.
In a large bowl, combine the softened cream cheese, peanut butter, and sugar. Mix with an electric handheld or stand mixer until smooth.
24 ounces cream cheese, 1 cup creamy peanut butter, 1 cup powdered sugar
Add the whipped topping and fold with a rubber spatula until combined.
8 ounces whipped topping
Then, add the chopped Butterfingers and fold again until combined.
4 ounces Butterfinger candy bar
Pour the cheesecake filling on top of the chocolate cookie crust and spread out into an even layer.
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.
4 ounces Butterfinger candy bar, Dark chocolate syrup, Caramel syrup
Remove from pan, cut into slices, and serve.

Notes

Nutrition not calculated with chocolate and caramel sauce garnish.

Crust Perfection: Use the back of a spoon or a flat measuring cup to press down the Oreo crust to ensure it’s even and firm.
Smooth Batter: Ensure your cream cheese is at room temperature for a smoother cheesecake batter.
Less is More: When mixing, try not to incorporate too much air. Overmixing can change the texture.
Freezing: Remember, a brief stay in the freezer makes it easier to slice, especially if you prefer a firmer texture.
Chill Time: The longer this cheesecake gets to set in the fridge, the better the flavors meld.
Topping Tip: Drizzle the chocolate and caramel syrup just before serving for the best presentation.

Nutrition

Butterfinger Cheesecake

Ingredients

For the crust:

For the filling:

Topping:

Instructions

Notes

Nutrition