Dessert

Irresistible Crunchy Butterfinger Crunch Cheesecake Bars Recipe

ByElla Hart April 18, 2026April 18, 2026

Introduction

These Butterfinger Crunch Cheesecake Bars combine a creamy, tangy cheesecake filling with a buttery graham cracker crust and the irresistible crunch of chopped Butterfinger candy. Topped with a drizzle of melted chocolate and optional peanuts, they make for an indulgent treat perfect for any occasion.

A close-up view of two dessert squares on a white plate, each with three distinct layers; the bottom layer is a dense, smooth brown crust, the middle layer is a creamy off-white cheesecake filling, and the top layer consists of a crumbly, golden-brown streusel with visible chunks and a textured surface. Small crumbs are scattered around the plate, which rests on a white marbled texture. The background is softly blurred, focusing attention on the rich texture and warm colors of the dessert. 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
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 with melted butter until combined and crumbly. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden and fragrant. Let cool slightly.
Step 3: In a large bowl, beat softened cream cheese on medium speed for 2 minutes until smooth. Gradually add sugar, then 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, taking care not to crush them.
Step 5: Pour the cheesecake filling over the cooled crust and spread evenly to about 1-inch thickness. Tap the pan gently to release air bubbles.
Step 6: Bake for 45-50 minutes. The edges should be set while the center still jiggles slightly. Tent with foil if the top browns too quickly.
Step 7: Turn off the oven, crack the door, and let the bars cool inside for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
Step 8: Melt chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth. Drizzle over the chilled bars, then sprinkle with remaining Butterfinger pieces and chopped peanuts if using.
Step 9: Lift bars out using the parchment overhang and slice into 24 squares with a clean sharp knife.

Tips & Variations

Add 1/4 cup peanut butter to the batter for a peanut butter swirl without overpowering the Butterfinger crunch.
Mix 1/4 cup cocoa powder into the crust crumbs for a chocolatey base.
Use almond flour and a sugar substitute like erythritol for a low-carb version.
Fold in chopped bananas or swirl in strawberry jam before baking for a fruity contrast.
Substitute coconut oil for butter to make the crust dairy-free.
Use gluten-free graham crackers or almond flour for a gluten-free crust.

Storage

Store these bars in an airtight container in the refrigerator for 5 to 7 days. They can be kept at room temperature for up to 2 hours before serving. For longer storage, wrap bars individually and freeze for up to 2 months; thaw overnight in the fridge. Serve chilled or at room temperature. To warm, heat slices in a 300°F (150°C) oven for 5 minutes without melting the chocolate drizzle.

How to Serve

The image shows a close-up of a two-piece dessert bar on a white plate with a white marbled surface beneath it. The dessert has four visible layers: the bottom layer is a thick, dense, light brown crust; above it is a smooth, creamy pale yellow layer; next is a slightly darker, crumbly layer with a mix of fine and chunky textures; and the topmost layer is a rough mix of small to medium-sized crumbled pieces in golden brown and light tan shades scattered unevenly, giving a crunchy look. The edges of the dessert are clean-cut, highlighting the contrast between the soft and crumbly parts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different candy instead of Butterfinger?

Yes, you can substitute with Reese’s Pieces for a peanut butter twist or other crunchy candy bars of your choice. Just chop and fold in gently to maintain the texture.

How do I prevent cracks in the cheesecake bars?

Use room-temperature ingredients and avoid overmixing, especially after adding eggs. Bake until edges are set but the center still jiggles slightly, and cool bars gradually by leaving them in the turned-off oven with the door slightly open before chilling. This helps prevent cracks.