Description

These Irresistible Crunchy Butterfinger Crunch Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, smooth cheesecake filling studded with crunchy Butterfinger candy pieces. Finished with a rich chocolate drizzle and optional chopped peanuts, these bars combine creamy, crunchy, and chocolatey textures for a decadent treat perfect for dessert lovers.

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 the 2 cups total)

Topping and Finish

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

Instructions

Prep Your Workspace: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper with overhang to easily lift out the bars.
Make the Crust: Combine graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden and fragrant, then remove and let cool slightly.
Prepare the Filling: In a large bowl, beat the softened cream cheese on medium speed for 2 minutes until smooth and creamy. Gradually beat in sugar until combined. Add eggs one at a time on low speed, mixing just until combined. Mix in sour cream and vanilla extract until smooth. Gently fold in 1 1/2 cups chopped Butterfinger pieces carefully so they remain crunchy.
Assemble the Bars: Pour the cheesecake filling over the cooled crust and spread it evenly to about an inch thick using an offset spatula. Tap the pan 5-6 times on the counter to release any air bubbles.
Bake to Perfection: Bake for 45-50 minutes until the edges are set and puffed, and the center jiggles slightly like Jell-O when gently shaken. If the top browns too quickly, tent the pan with foil after 30 minutes. Use an instant-read thermometer to ensure the internal temperature reaches about 150°F (66°C).
Cool and Chill: Turn off the oven, crack the door, and allow the bars to cool inside for 1 hour to avoid cracking. Then transfer to the refrigerator and chill for at least 4 hours or overnight for the best texture.
Finish and Serve: Melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth. Drizzle the melted chocolate over the chilled bars, then sprinkle the remaining 1/2 cup Butterfinger pieces and chopped peanuts on top if desired. Lift the bars out using the parchment paper overhang, slice into 24 squares with a sharp knife dipped in hot water for clean cuts, wiping the knife between cuts.
Serving Suggestions: Serve at room temperature for optimal flavor or chilled for a firmer bite. Store leftovers covered in the refrigerator.

Notes

Substitutions & Diet Options: Use gluten-free graham crackers or almond flour for a gluten-free crust. For a vegan version, substitute plant-based cream cheese, yogurt, aquafaba for eggs, and dairy-free Butterfinger alternatives; bake time may increase by 5 minutes.
Use a stand mixer with a paddle attachment to avoid overbeating the filling which can cause cracks.
Use a metal baking pan for even heat distribution.
An instant-read thermometer helps check doneness at 150°F (66°C).
Storage: Keep at room temperature for up to 2 hours; refrigerate in an airtight container for 5-7 days. Freeze bars individually wrapped for up to 2 months, thaw overnight in the fridge.
Reheating: Best served cold or room temperature. To warm slices, use a 300°F (150°C) oven for about 5 minutes to soften without melting the chocolate drizzle.
For smaller batches, halve ingredients and bake in an 8×8 inch pan for 35-40 minutes.
Avoid rushing cooling to prevent cracks. Always use room-temperature ingredients for a smooth batter.

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

Keywords: Butterfinger cheesecake bars, cheesecake bars, Butterfinger dessert, crunchy cheesecake, chocolate drizzle cheesecake, easy cheesecake bars, party dessert, no crust cheesecake bars alternative