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Butterfinger Cheesecake Bars – A crunchy graham cracker crust, then layered with an outrageous, creamy cheesecake mixed with chopped up butterfingers!
Happy August! It’s Chelsea from Gal on a Mission here again.
Have you ever sat down to enjoy a delectable dessert that makes your mouth water an ohhhh and ahhh with each bites? Me too.
These butterfinger cheesecake bars will do that and make your taste buds explode.
Each bites contains just the right amount of graham cracker crust, the perfect creamy cheesecake layer with enough butterfingers crushed ever so lightly. I may even say these are better and a traditional butterfinger. Think I am kidding – nope!
I am not a huge fan of baking a whole cheesecake, but give me a cheesecake bar and I can make these all…day…long. They are incredibly easy and you do not have to worry about the middle caving in. Scared of baking cheesecake, try these bars!
You will be shocked at how easy and versatile they are!
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Butterfinger Cheesecake Bars
Equipment
- Hand Mixer
Ingredients
Crust
- 2 cups graham cracker crumbs, about 12 whole crackers
- 3 tablespoons all-purpose flour
- 3 tablespoons light brown sugar
- ¼ cup melted unsalted butter
Cheesecake
- 16 ounces cream cheese, room temperature
- 1 large egg, room temperature
- ¼ cup granulated sugar
- 10 fun-sized Butterfinger candy bars, crushed, reserve 2 for the topping
Instructions
Crust
- Preheat oven to 325 degrees Fahrenheit. Line an 8 x 8 x 2-inch baking dish with parchment paper or aluminum foil and lightly grease. Set aside.
- Add 2 cups graham cracker crumbs, 3 tablespoons all-purpose flour, and 3 tablespoons light brown sugar to a medium-sized mixing bowl and mix until combined. Add ¼ cup melted unsalted butter and mix until it resembles damp sand.
- Pour the crust into the prepared baking dish and press it evenly into the bottom of the pan.
- Bake for 12 minutes, or until lightly golden brown. Set aside to cool.
Cheesecake
- Add 16 ounces cream cheese, to a large bowl and beat with a hand mixer at medium-high speed.
- Beat in 1 large egg, and ¼ cup granulated sugar until combined, scraping down the sides and bottom of the bowl. Fold in the crushed10 fun-sized Butterfinger candy bars, (reserving 2 candy bars for the crushed topping) until evenly combined.
- Pour the cheesecake mixture on top of the cooled crust and smooth evenly. Top with the remaining 2 crushed butterfingers.
- Bake for 35 minutes, until the filling is set.
- Remove from oven and allow the cheesecake to cool until room temperature, about an hour. Once cooled to room temperature, cover with plastic wrap or foil and chill in the refrigerator for at least 4 hours or overnight.
- Slice and chilled cheesecake into bars and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does this recipe use 10 full size butterfinger bars or the miniature halloween ones? Looks delicious and I totally want to make it!
These look AWESOME! When you say “10” butterfingers, what size bar is that?