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These Butterfinger cheesecake bars might look difficult to make but it is totally quick and easy! They have a lovely Oreo crust and creamy cheesecake layer with peanut butter Butterfinger cookies folded in and then topped with a chocolate ganache. Sweet, delicious, and satisfying! What is there not to like?!
Who can resist the sweetness of candy bars? I know I can’t, especially Butterfinger bars with their peanut butter taste and crispy interior! In fact, I’ve even been known to make my own homemade Butterfinger bars.
These candy bars are sweet, crunchy, and decadent which pairs well with the soft creaminess of cheesecake. That’s why I made these Butterfinger cheesecake bars.
These cheesecake bars are ideal for snacks and desserts. They are perfect for people with sweet tooth and taste buds, like me!
- If you love candy bars in your cheesecake, then try these Snickers Cheesecake Bars version!
- Try these German chocolate cheesecake bars with a rich chocolate cheesecake filling and coconut pecan topping!
- Churro cheesecake bars have a cinnamon sugar topping and use crescent rolls making for an easy dessert!
Why You’ll Love This Butterfinger Cheesecake Bars
- Simple And Quick To Make – This Butterfinger cheesecake bars recipe only needs 15 minutes of prep time and 45 minutes of baking time!
- Packed With Butterfinger Flavor – If you love that peanut butter flavor and Butterfinger crunch, you will love these cheesecake bars!
- Delicious Make Ahead Snacks – You can make these cheesecake bars a day before or on the weekends and consume them the next day or throughout the week.
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For this Butterfinger cheesecake bars recipe, you will need the following ingredients.
For The Crust
- Oreo Cookies – For this recipe, I used Oreos but you can also make a graham cracker crust instead. If replacing with graham crackers, add in a 1/4 cup granulated sugar.
- Melted Butter – This will bind your oreo crust together.
For Cheesecake Filling
- Cream Cheese – Look for blocks instead of tub types. The block types give a smoother and silkier texture. Make sure your cream cheese is at room temperature before making the cheesecake layer.
- Butterfinger Bars – I chopped my Butterfinger bars because I love butterfingers and the texture they add to my cheesecake bars. But you can also crush them. If you don’t have Butterfingers, you can use your favorite candy bar like Snickers to make Snickers Cheesecake Bars or other candy bars.
- Eggs – Binds together the Butterfinger cheesecake bars. Eggs should be at room temperature.
- Heavy cream – Adds creaminess, flavor, and richness to the peanut butter Butterfinger cheesecake bars. You can also swap it with sour cream.
- Granulated Sugar – To sweeten the cheesecake filling.
- Vanilla Extract – Gives a lovely slight sweetness and richness to the king-size cheesecake layer.
For The Ganache:
- Semi-sweet chocolate – You can use chocolate chips or you can use a chocolate bar and chop it. I prefer a chocolate bar vs. chocolate chips because chocolate chips have stabilizers in them and don’t always melt smoothly.
- Heavy cream – You want a heavy whipping cream, and not milk or half-n-half.
How To Make Butterfinger Cheesecake Bars
Before you start making your Butterfinger cheesecake bars, make sure all your ingredients are at room temperature. This will give a silky and smooth texture to your cheesecake bars.
1. Preheat Oven
Preheat oven to 325°F/160°C.
Prepare your 8 x 8 inches baking pan by lining it with parchment paper or aluminum foil. You can also lightly grease your baking dish with non-stick cooking spray for extra measure.
2. Make Oreo Crust
In a food processor, pulse your Oreos until you have fine crumbs.
Transfer the cookie crumbs to a mixing bowl. Add melted butter and mix well until the crumbs are fully coated.
Transfer to the prepared pan. With the back of a spoon, your fingers, or the bottom of a measuring cup, press your Oreo crust at the bottom. Don’t push too hard.
There’s no need to pre-bake. Just simply set aside while you make the cheesecake filling.
3. Prepare Cream Cheese Mixture
In a large bowl, beat softened cream cheese until smooth using a stand mixer with the paddle attachment. Add sugar and beat for 2 minutes.
Add eggs, one at a time. Make sure the egg is fully incorporated before adding another one. Add vanilla extract and sour cream. Mix well. Scrape the sides of the bowl to ensure all ingredients are mixed properly.
Fold in chopped Butterfingers.
Pour mixture into the baking pan with the crust.
Bake Butterfinger cheesecake bars for 40 to 45 minutes. The center should be a little wobbly.
5. Cool And Serve
Remove the whole cheesecake from the oven, set aside to cool completely. Place on a wire rack for 1 hour to cool. Then, transfer pan to the fridge to chill, for at least 4 hours, before slicing.
6. Make Chocolate Ganache
Chop chocolate into fine pieces and place into a heatproof bowl. Heat cream in a saucepan over medium heat until simmering, but not boiling. Pour hot cream over the chopped chocolate. Let sit for 5 minutes, do not stir.
After 5 minutes, whisk until smooth. Pour over cooled cheesecake bars before serving. Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes. Cut into squares and serve.
- Use a different cookie – Instead of Oreos you can use a different cookie like graham crackers, Nilla wafers, or Golden Oreos for a fun, new twist. Add 1/4 cup granulated sugar to the cookie crumbs and melted butter.
- Peanut Butter Frosting – Cream salted butter and peanut butter until you reach a smooth consistency. Add powdered sugar and milk. Beat until creamy. Decorate your Butterfinger cheesecake bars with peanut butter frosting.
- Mini chocolate chips – If you want to skip the ganache layer, you can stir in mini chocolate chips instead. Stir in about 1/2 cup.
- Add cookie dough layer – Instead of an Oreo cookie crust, try adding a chocolate chip cookie layer on the bottom instead! You can make your own cookie dough, or use store-bought cookie dough to make these fast and easy.
For this Butterfinger cheesecake bars recipe, it is important that your cream cheese is soft and at room temperature. You can do the microwave, warm water, or hands method. Follow this How To Soften Cream Cheese Guide.
You can use graham crackers and make a graham cracker crust instead. A graham cracker crust is less sweet, has a lightly browned color, and is easily accessible. You can add brown sugar if you want to make your graham cracker crust sweeter.
Because of the cheesecake layer, Butterfinger cheesecake bars should be stored in the fridge to avoid spoiling. Transfer cheesecake bars to an airtight container and store them in the fridge. It will last up to 1 week.
Yes, you can freeze these Butterfinger cheesecake bars. Before freezing, make sure your cheesecake bars are cool completely. Wrap them with plastic wrap and place them inside freezer bags. Squeeze out as much air as possible and seal. This will prevent freezer burns and drying out. Properly frozen Butterfinger cheesecake bars can last up to 3 months.
More Recipes To Try
Butterfinger Cheesecake Bars
For the crust:
- 18 Oreo cookies
- 5 tablespoons (71 g) unsalted butter, melted
For the buckeye cheesecake bars:
- 16 ounces (2 packages, 454g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) heavy cream, oom temperature
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 1/2 cups chopped Butterfinger bars
For the chocolate topping:
- 4 ounces semi-sweet chocolate
- ½ cup (120 ml) heavy cream
Make cookie crust:
- Preheat the oven to 325°F (162°C). Line a 8×8-inch square baking pan with tin foil or parchment paper. Spray with cooking spray. Set aside.
- In a food processor, crush Oreo cookies into crumbs. Place crumbs into a small mixing bowl. Stir in melted butter until a crumbly mixture forms.
- Press the oreo crust mixture into the bottom and slightly up the sides of the prepared pan.
Make butterfinger cheesecake bars:
- In a stand mixer fitted with a paddle attachment (or you can do this in a large mixing bowl with a hand mixer) beat the cream cheese and sugar together on medium speed until smooth.
- Add in the heavy cream and beat until smooth.
- Add in the eggs one at a time and beat until incorporated.
- Beat in the vanilla extract, pinch of salt and beat on low speed until combined, scraping down the sides of the bowl as needed. Fold in chopped butterfinger candies.
- Pour filling on top of the crust. Bake in the preheated 325°F oven, for 40 to 45 minutes, until the edges are set but the middle of the bars are still soft in the center. The bars will continue to firm up as they cool.
- Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate for 4 hours or until firm. Once cheesecake bars have cooled, top with chocolate ganache.
Make chocolate ganache:
- Chop chocolate into fine pieces and place into a heatproof bowl.
- Heat cream in a saucepan over medium heat until simmering, but not boiling. Pour hot cream over the chopped chocolate. Let sit for 5 minutes, do not stir.
- After 5 minutes, whisk until smooth.
- Pour over cooled cheesecake bars before serving. Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes.
- Cut into squares and serve.
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