Description

Irresistible Crunchy Butterfinger Crunch Cheesecake Bars offer a perfect blend of creamy cheesecake and crunchy Butterfinger candy in a simple, no-water-bath recipe baked in a single sheet pan. These bars combine nostalgic candy flavor with a buttery graham cracker crust, making them a crowd-pleasing dessert ideal for parties, make-ahead treats, or everyday indulgence.

Ingredients

Scale

Crust

2 cups (200 g) graham cracker crumbs
1/2 cup (113 g) unsalted butter, melted

Cheesecake Filling

4 (8 oz/226 g) blocks full-fat cream cheese, softened
1 cup (200 g) granulated sugar
4 large eggs, room temperature
1 cup (240 ml) sour cream
1 tsp vanilla extract
1 1/2 cups chopped Butterfinger candy (from 2 cups total)

Topping

1/2 cup (85 g) semi-sweet chocolate chips
Remaining 1/2 cup chopped Butterfinger candy
1/4 cup (30 g) chopped peanuts (optional)

Instructions

Prep Your Workspace: Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper with overhangs to prevent sticking and allow easy lifting later.
Make the Crust: In a medium bowl, mix 2 cups graham cracker crumbs with 1/2 cup melted butter until resembling wet sand. Press firmly into the prepared pan to form an even crust. Bake for 8-10 minutes until lightly golden and fragrant. Let cool slightly.
Prepare the Filling: In a large bowl, beat softened cream cheese on medium speed for 2 minutes until smooth. Gradually beat in 1 cup sugar until combined. Add eggs one at a time, mixing on low speed just until incorporated to avoid overmixing. Mix in sour cream and vanilla extract until smooth. Gently fold in 1 1/2 cups chopped Butterfinger pieces carefully to retain crunch.
Assemble the Bars: Pour the cheesecake filling over the cooled crust, spreading evenly to about 1-inch thickness. Tap the pan gently 5-6 times on the counter to release air bubbles and smooth the surface.
Bake to Perfection: Bake for 45-50 minutes until edges are set and puffed, but the center jiggles slightly like Jell-O. If browning too fast, tent foil after 30 minutes. Internal temperature should reach approximately 150°F (66°C).
Cool and Chill: Turn off oven, crack door, and let bars cool inside for 1 hour to prevent cracking. Then transfer to refrigerator and chill for at least 4 hours or overnight to set completely.
Finish and Serve: Melt chocolate chips in microwave-safe bowl in 20-second bursts, stirring until smooth. Drizzle melted chocolate over bars, sprinkle remaining Butterfinger pieces and chopped peanuts if using. Lift bars out using parchment paper, slice into 24 squares with a wet sharp knife for clean edges, wiping between cuts. Serve at room temperature or chilled.

Notes

Substitutions & Diet Options: Use gluten-free graham crackers or almond flour for a gluten-free crust. Vegan adaptations require plant-based cream cheese, coconut yogurt, aquafaba for eggs, and dairy-free Butterfinger alternatives; bake time may increase by 5 minutes.
Equipment Tips: A stand mixer with paddle attachment prevents overbeating the filling. Use a metal or glass baking pan for even heat. An instant-read thermometer ensures the correct internal temperature (~150°F/66°C).
Storage: Store at room temperature no more than 2 hours. Refrigerate in an airtight container for 5-7 days. Freeze individually wrapped bars for up to 2 months, thaw overnight in the fridge.
Reheating Methods: Best served cold or room temperature. To warm, bake slices at 300°F (150°C) for 5 minutes to soften without melting chocolate drizzle.
Scaling & Common Mistakes: For smaller batches, halve ingredients and bake in 8×8-inch pan for 35-40 minutes. Avoid rapid cooling to prevent cracks. Always use room-temperature ingredients for smooth batter.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Butterfinger cheesecake bars, crunchy cheesecake bars, candy bar cheesecake, easy cheesecake recipe, party dessert bars, no water bath cheesecake, candy crunch dessert