Dessert

Irresistible Crunchy Butterfinger Cheesecake Bars Recipe

BySarah Summers April 19, 2026April 19, 2026

Introduction

These Irresistible Crunchy Butterfinger Crunch Cheesecake Bars are a delightful twist on traditional cheesecake. Creamy and smooth with a satisfying crunch from Butterfinger candy pieces, they’re perfect for any occasion. Easy to make and great for sharing, these bars bring childhood candy bar flavors into a delicious dessert form.

A square slice of cheesecake with three visible layers sits on a white plate. The bottom layer is a crumbly, golden-brown crust. The middle layer is thick and creamy, off-white in color, with embedded chunks of peanut butter candy pieces. The top layer is glossy dark chocolate sauce that drips down the sides in thick streams. On top, there are chopped peanuts and chunks of peanut butter candy scattered evenly. A silver fork rests on the edge of the plate. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (200 g) graham cracker crumbs
1/2 cup (113 g) unsalted butter, melted
4 (8 oz/226 g) blocks full-fat cream cheese, softened
1 cup (200 g) granulated sugar
4 large eggs
1 cup (240 ml) sour cream
1 tsp vanilla extract
2 cups chopped Butterfinger candy (about 10-12 bars)
1/2 cup (85 g) semi-sweet chocolate chips
1/4 cup (30 g) chopped peanuts (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhangs for easy lifting.
Step 2: In a medium bowl, mix graham cracker crumbs and melted butter until combined and resembling damp sand. Press evenly into the prepared pan. Bake for 8-10 minutes until lightly golden. Let cool slightly.
Step 3: In a large bowl, beat the cream cheese on medium speed for 2 minutes until smooth. Gradually add sugar, beating until incorporated. Add eggs one at a time, mixing on low just until combined.
Step 4: Mix in sour cream and vanilla extract until smooth. Gently fold in 1 1/2 cups chopped Butterfinger pieces.
Step 5: Pour the filling over the cooled crust, spreading evenly to about 1-inch thickness. Tap the pan gently to release air bubbles.
Step 6: Bake for 45-50 minutes until edges are set and center jiggles slightly. If browning too fast, tent with foil after 30 minutes.
Step 7: Turn off oven, crack the door, and cool bars inside for 1 hour. Chill in fridge for at least 4 hours or overnight.
Step 8: Melt chocolate chips in a microwave-safe bowl in 20-second bursts. Drizzle over chilled bars and sprinkle with remaining Butterfinger pieces and peanuts if using.
Step 9: Lift bars out using parchment overhang. Slice into 24 squares with a sharp knife dipped in hot water for clean cuts. Serve at room temperature or chilled.

Tips & Variations

Add a 1/4 cup peanut butter swirl into the batter for extra nutty flavor.
Mix 1/4 cup cocoa powder into the crust for a chocolate base.
Use almond flour and erythritol for a low-carb version.
Fold in chopped bananas or swirl strawberry jam before baking for a fruity twist.
Substitute coconut oil for butter to make the crust dairy-free.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for 5-7 days. They can be frozen, wrapped individually, for up to 2 months; thaw overnight in the fridge. Serve them cold or at room temperature. To warm slightly, heat in a 300°F (150°C) oven for 5 minutes to soften without melting the chocolate drizzle.