Description

These Irresistible Crunchy Butterfinger Crunch Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy cheesecake filling loaded with crunchy Butterfinger candy pieces. Finished with a drizzle of melted chocolate and optional chopped peanuts for extra texture, these bars are perfect for chocolate and peanut butter lovers seeking a decadent dessert with a satisfying crunch.

Ingredients

Scale

Crust

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

Filling

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
1 1/2 cups chopped Butterfinger candy (from about 2 cups total; reserved 1/2 cup for topping)

Finishing Touches

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal of the bars.
Make the Crust: In a medium bowl, mix 2 cups graham cracker crumbs with 1/2 cup melted butter until the mixture resembles wet sand and holds together when pressed. Press evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden and fragrant. Let cool slightly.
Prepare the Filling: In a large bowl, beat 4 blocks of softened cream cheese on medium speed for 2 minutes until fluffy and smooth, scraping sides as needed. Gradually add 1 cup granulated sugar, beating until incorporated, about 1 minute. Add 4 eggs one at a time, mixing on low speed just until combined to avoid incorporating too much air.
Add Sour Cream and Flavoring: Mix in 1 cup sour cream and 1 teaspoon vanilla extract until smooth. Gently fold in 1 1/2 cups chopped Butterfinger pieces with a spatula to distribute evenly without crushing them.
Assemble and Bake: Pour the cheesecake filling over the cooled crust, spreading to about 1-inch thickness. Tap the pan on the counter 5-6 times to release air bubbles. Bake for 45-50 minutes until edges are set and puffed but the center jiggles slightly when shaken. Tent with foil after 30 minutes if the top browns too quickly.
Cool Slowly: Turn off the oven and crack the door open. Let the bars cool inside for 1 hour to prevent cracking or sinking, then transfer to the refrigerator to chill for at least 4 hours or overnight.
Melt Chocolate and Finish: Melt 1/2 cup chocolate chips in a microwave-safe bowl using 20-second intervals, stirring until smooth. Drizzle melted chocolate over chilled bars. Sprinkle the remaining 1/2 cup chopped Butterfinger pieces and 1/4 cup chopped peanuts evenly on top if using.
Slice and Serve: Use the parchment overhang to lift the cheesecake out of the pan. Slice into 24 squares with a sharp knife dipped in hot water for clean cuts, wiping the knife between slices. Serve at room temperature or chilled.

Notes

Substitutions & Diet Options: Use gluten-free graham crackers or almond flour for gluten-free; plant-based cream cheese, yogurt, and aquafaba for eggs for a vegan version (may require longer bake time).
Equipment Tips: A stand mixer with paddle attachment is ideal to avoid overmixing. Use a metal or glass pan and an instant-read thermometer to check internal temperature around 150°F (66°C).
Storage: Store at room temperature up to 2 hours, refrigerate in airtight containers 5-7 days, or freeze individually wrapped up to 2 months. Thaw overnight in fridge.
Reheating: Best served chilled or room temp; to warm, use a 300°F (150°C) oven for 5 minutes to avoid melting chocolate drizzle.
Scaling: For smaller batches, halve ingredients and bake in an 8×8-inch pan for 35-40 minutes. Avoid rushing cooling to prevent cracks.

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

Keywords: Butterfinger cheesecake bars, crunchy cheesecake, chocolate peanut butter dessert, graham cracker crust, no-bake cheesecake variations