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Butterfinger Cheesecake Bars

These Butterfinger Cheesecake Bars deliver creamy peanut buttery cheesecake with a crunchy Butterfinger candy topping—perfectly sweet and irresistibly delicious!
Prep Time20 minutes
Cook Time40 minutes
Total Time3 hours
Servings: 9 servings

Ingredients

For the Crust

  • 1 cup graham cracker crumbs for the buttery crust
  • 1/4 cup granulated sugar adds sweetness to the crust
  • 1/2 cup unsalted butter melted, binds the crust ingredients together

For the Cheesecake Filling

  • 2 packages cream cheese 8-ounce each, softened, the creamy cheesecake base
  • 1 cup granulated sugar sweetens the cheesecake filling
  • 1 teaspoon vanilla extract enhances the flavor of the cheesecake
  • 2 large eggs helps set the cheesecake filling
  • 1/2 cup creamy peanut butter adds a rich, nutty flavor
  • 1 cup Butterfinger candy bars crushed, gives crunch and candy bar goodness
  • 1/2 cup whipped cream for a light, fluffy topping

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until evenly moistened.
  • Press the mixture firmly into the bottom of a 9x9-inch baking pan to create an even crust layer. Bake for about 10 minutes until set and slightly golden. Remove from oven and allow to cool.

Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Add 1 cup granulated sugar and vanilla extract, beating until well combined.
  • Add the eggs one at a time, mixing after each addition just until incorporated.
  • Finally, add the creamy peanut butter and mix until the filling is completely smooth and uniform in color.

Assemble and Add Butterfinger Pieces

  • Pour the cheesecake filling over the cooled graham cracker crust and smooth the top with a spatula.
  • Gently fold in about 3/4 cup of the crushed Butterfinger candy bars into the filling, distributing evenly without over-mixing.
  • Sprinkle the remaining 1/4 cup of crushed Butterfinger bars on top as a crunchy garnish.

Bake the Bars

  • Place the pan in the preheated oven and bake for 35-40 minutes, or until the center is almost set but still slightly jiggly. Avoid overbaking.
  • Remove from oven and let cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set.

Serve

  • Before serving, spread or pipe the whipped cream evenly over the chilled cheesecake bars. Cut into squares and enjoy.

Equipment

  • 9x9-inch Baking Pan
  • Medium Bowl
  • Large Mixing Bowl
  • Electric Mixer
  • Spatula

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the filling.
  • Use a mix of small and medium Butterfinger pieces for better texture.
  • Chill bars well before cutting for clean slices and best flavor.
  • Substitute peanut butter with sunflower seed butter for a nut-free option.
  • Freeze bars without whipped cream topping; add fresh whipped cream after thawing.