Description

These Irresistible Crunchy Butterfinger Crunch Cheesecake Bars combine a buttery graham cracker crust with a creamy, tangy cheesecake filling loaded with chopped Butterfinger candy pieces for a delightful crunchy texture. Topped with a decadent drizzle of melted chocolate and optional chopped peanuts, these bars deliver a perfect balance of sweet, creamy, and crunchy in every bite, ideal for dessert lovers craving a unique treat.

Ingredients

Scale

Crust

2 cups (200 g) graham cracker crumbs (or digestive biscuits)
1/2 cup (113 g) unsalted butter, melted (or coconut oil for dairy-free)

Filling

4 (8 oz / 226 g) blocks full-fat cream cheese, softened (Neufchâtel for lighter version)
1 cup (200 g) granulated sugar (or coconut sugar as substitute)
4 large eggs, room temperature
1 cup (240 ml) sour cream (or Greek yogurt)
1 tsp vanilla extract
2 cups chopped Butterfinger candy (about 10–12 bars) (Reese’s Pieces for peanut butter twist)

Topping

1/2 cup (85 g) semi-sweet chocolate chips (dairy-free chips for vegan option)
1/4 cup (30 g) chopped peanuts (optional)

Instructions

Prep Your Workspace: Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving overhangs for easy removal to prevent sticking and ease slicing.
Make the Crust: In a medium bowl, mix 2 cups graham cracker crumbs with 1/2 cup melted butter until fully combined and resembling damp sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden and fragrant, then let cool slightly.
Prepare the Filling: Using an electric mixer, beat 4 softened blocks of cream cheese on medium speed for about 2 minutes until smooth and creamy, scraping down the bowl sides. Gradually add 1 cup sugar, beating about 1 minute until combined. Add 4 eggs one at a time on low speed, mixing just until incorporated to avoid overmixing.
Incorporate Additional Ingredients: Mix in 1 cup sour cream and 1 tsp vanilla extract until smooth. Gently fold in 1 1/2 cups chopped Butterfinger pieces with a spatula, preserving their crunch.
Assemble and Bake: Pour the cheesecake filling over the cooled crust and spread evenly to about 1-inch thickness. Tap the pan gently 5-6 times to release air bubbles. Bake for 45-50 minutes until edges are set and the center jiggles slightly (internal temperature around 150°F / 66°C). Tent with foil if top browns too quickly after 30 minutes.
Cool and Chill: Turn off oven, crack door, and cool bars inside for 1 hour to avoid cracks or sinking. Then refrigerate for at least 4 hours or overnight for optimal texture.
Add Finishing Touches: Melt 1/2 cup chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth. Drizzle melted chocolate over the chilled bars, and sprinkle with remaining Butterfinger pieces and optional chopped peanuts.
Serve: Lift bars out using parchment overhang and slice into 24 squares with a sharp knife dipped in hot water for clean cuts, wiping between slices. Serve at room temperature for best flavor or chilled for firmer texture.

Notes

Substitutions & Diet Options: Use gluten-free graham crackers or almond flour for gluten-free; plant-based cream cheese, yogurt, aquafaba eggs, and dairy-free Butterfinger alternatives for vegan (may increase bake time by 5 minutes).
Equipment Tips: Stand mixer with paddle attachment recommended for smooth filling and metal baking pan for even heat distribution. Use an instant-read thermometer to check doneness at 150°F (66°C).
Storage: Keep at room temperature up to 2 hours; refrigerate airtight for 5-7 days; freeze individually wrapped for up to 2 months, thaw overnight in fridge.
Reheating: Serve cold or room temp preferred; if warming, use 300°F (150°C) oven for 5 minutes to soften without melting chocolate drizzle.
Scaling & Common Mistakes: Halve recipe and use 8×8-inch pan for smaller batch, bake 35-40 minutes. Avoid rapid cooling and overmixing to prevent cracks. Use room-temperature ingredients for smooth batter.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Butterfinger cheesecake bars, crunchy cheesecake bars, Butterfinger dessert, creamy cheesecake, chocolate drizzle, peanut crunch, easy dessert bars