You know that moment when you bite into something so stupidly good, you momentarily forget your own name? That’s this Butterfinger Cheesecake Recipe. It’s the unholy union of creamy cheesecake and crunchy Butterfinger bars—like if dessert had a mic drop moment.
No fancy techniques, no “chef’s kiss” pretentiousness. Just pure, unapologetic indulgence. And yes, it’s as addictive as it sounds.
Consider this your official warning.
Imagine a dessert that tastes like your childhood Halloween stash got a glow-up. The buttery, peanut-brittle crunch of Butterfinger bars folded into velvety cheesecake? It’s nostalgia with a PhD in deliciousness.
Plus, it’s embarrassingly easy to make—no water baths, no tempering eggs like a nervous chemist. Just mix, crush, and devour. Pro tip: Hide a slice for yourself before serving.
Trust me.
Ingredients
Grab these pantry staples and one gloriously trashy candy bar. (No judgment—Butterfingers are the MVP here.)
- 2 cups graham cracker crumbs (or be lazy and buy pre-crushed)
- ½ cup melted butter (salted, because we’re not monsters)
- 24 oz cream cheese, softened (full-fat or go home)
- 1 cup granulated sugar (or sub ¾ cup if you’re sweet-averse)
- 1 tsp vanilla extract (the real stuff, not “vanilla adjacent”)
- 3 large eggs (room temp—don’t skip this)
- 6 full-size Butterfinger bars, crushed (reserve ¼ cup for topping)
- ½ cup heavy cream (for whipped topping, optional but highly encouraged)
Step-by-Step Instructions
- Crush the graham crackers. Pulse them in a food processor or smash them in a ziplock with a rolling pin. Channel your inner Hulk.
- Mix crust and press it. Stir crumbs with melted butter, then press into a 9-inch springform pan. Bake at 325°F for 10 minutes.
Let it cool like it’s a bad breakup.
- Whip the cream cheese. Beat it with sugar and vanilla until smooth. No lumps—this isn’t cottage cheese.
- Add eggs one at a time. Mix just until combined. Overbeating = cracks, and we’re not making a cheesecake topographical map.
- Fold in crushed Butterfingers. Save some for garnish.
This is where the magic happens.
- Bake for 45–50 minutes. Edges should be set, center slightly jiggly. Turn off the oven, crack the door, and let it chill for an hour. Patience, grasshopper.
- Cool completely before slicing. Top with whipped cream and leftover candy.
Instagram at your own risk—it might disappear.
Storage Instructions
Cover with plastic wrap or foil and refrigerate for up to 5 days. For longer storage, freeze slices on a baking sheet, then transfer to airtight containers for up to 2 months. Thaw overnight in the fridge.
Pro tip: Label it “Brussels sprouts” to deter snack thieves.
Why You’ll Love This Butterfinger Cheesecake Recipe
- Zero fancy skills required. If you can operate a mixer, you’re golden.
- It’s a crowd-pleaser. Works for birthdays, potlucks, or “I survived Monday” celebrations.
- Customizable AF. Swap Butterfingers for Snickers, Oreos, or pretzels—whatever floats your dessert boat.
Common Mistakes to Avoid
- Using cold cream cheese. It’ll clump like bad gravy. Soften it or suffer.
- Overbaking. A jiggly center is good. A brick is not.
- Skipping the chill time. Cutting warm cheesecake is a tragedy.
Don’t be a tragedy.
Alternatives and Variations
Vegan? Use dairy-free cream cheese, coconut cream, and vegan Butterfinger dupes. Gluten-free?
Swap graham crumbs for GF cookies. Keto? Try almond flour crust and sugar substitutes.
Want extra drama? Drizzle with salted caramel or chocolate ganache.
Can I Freeze This Butterfinger Cheesecake?
Absolutely. Freeze whole or in slices for up to 2 months.
Thaw in the fridge overnight. It’s like a dessert time capsule.
What’s the Best Substitute for Butterfingers?
Crunchy peanut butter cups or Heath bars work in a pinch. But honestly?
Just buy the Butterfingers.
How Long Does It Stay Fresh?
5 days in the fridge, but let’s be real—it won’t last that long.
Is This Kid-Friendly?
Uh, yes. It’s candy + cheesecake. Kids will plot to marry you into the family.
Can I Prep It Ahead of Time?
Bake it 1–2 days before serving.
The flavors actually improve. Science!
Final Thoughts
This Butterfinger Cheesecake Recipe is the dessert equivalent of a standing ovation. Easy, nostalgic, and guaranteed to vanish faster than your motivation on a Monday.
Tag me when you make it—or don’t, because I’ll just be jealous of your self-control.