Dessert

Decadent Salted Caramel Butterfinger Cheesecake Bars Recipe

ByElla Hart January 26, 2026January 26, 2026

Introduction

These Decadent Salted Caramel Butterfinger Cheesecake Bars combine a creamy cheesecake layer with a crunchy Butterfinger topping and a buttery graham cracker crust. Perfectly balanced with sweet and salty flavors, they make an irresistible treat for any occasion.

The image shows two square dessert bars, each made of four visible layers. The bottom layer is a thick, crumbly brown crust. Above that is a smooth, creamy white layer. The third layer on top is a golden caramel sauce, slightly dripping down the sides. The top layer is a rough, crumbly brown streusel with small pieces of chocolate candy mixed in. The bars are placed on a wooden board with a soft, warm light shining on them. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
16 ounces cream cheese, softened
⅔ cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup sour cream
2 Butterfinger candy bars, crushed (about 3.5 ounces)
½ cup salted caramel sauce

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper, leaving some overhang for easy bar removal.
Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Stir until evenly mixed and press firmly into the bottom of the prepared pan.
Step 3: Bake the crust for 10 minutes. Remove from oven and let cool slightly.
Step 4: In a large bowl, beat softened cream cheese with ⅔ cup sugar on medium speed until smooth and creamy.
Step 5: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined.
Step 6: Pour the filling over the cooled crust and spread evenly. Tap the pan gently to release air bubbles.
Step 7: Bake for 35-40 minutes, until edges are set but center jiggles slightly.
Step 8: Remove from oven and let cool for 10 minutes. Drizzle salted caramel sauce evenly over the top.
Step 9: Sprinkle crushed Butterfinger pieces evenly over the caramel and press gently to stick.
Step 10: Refrigerate for at least 3 hours or overnight to firm up.
Step 11: Lift bars out using parchment overhang and cut into 9 squares.

Tips & Variations

For a crunchier crust, toast the graham cracker crumbs lightly before mixing with butter.
Substitute Butterfinger bars with chopped Heath bars or your favorite crunchy candy for a different twist.
Use homemade salted caramel sauce for a richer flavor and complete control over sweetness.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. To reheat, let them come to room temperature or enjoy chilled for the best texture and flavor.

How to Serve

The image shows two thick square slices of a layered dessert placed on a wooden board. The bottom layer is a dense crumbly crust with a light brown color. On top of that is a thick creamy white layer, smooth and even. Above this is a thin golden caramel layer that gently drips down the sides. The topmost layer is a crumbly, rough-textured streusel with a medium brown color, scattered with small chunks of toffee or candy pieces. The dessert looks moist and rich with clear, clean layers. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cheesecake bars?

Yes, you can freeze them for up to 2 months. Wrap each bar individually in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before serving.