Dessert

Butterfinger Caramel Cheesecake Bars Recipe

ByMarina Montclair March 1, 2026March 1, 2026

Introduction

Butterfinger Caramel Cheesecake Bars combine a crisp graham cracker crust with creamy cheesecake loaded with crushed Butterfinger candy bars. Topped with luscious caramel and optional chocolate drizzle, these bars are a decadent treat sure to satisfy any sweet tooth.

A close-up view of stacked dessert bars with four visible layers, starting from the bottom there is a crumbly, light brown cookie crust layer, followed by a thick, creamy white cheesecake layer with smooth texture. Above this is a sticky, golden caramel layer dripping down the sides, topped by a dark, glossy chocolate layer with crunchy broken pieces mixed with caramel and nuts scattered unevenly on top. The bars rest on a wooden surface with a white marbled texture in the background. The caramel is shiny and gooey, clearly dripping and enhancing the richness of the dessert photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tbsps (85g) butter, melted
16 oz (454g) full-fat cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs
½ cup (120g) full-fat plain Greek yogurt or full-fat sour cream
1 tsp (5ml) vanilla extract
2 tbsps (16g) all-purpose flour
1 cup (150g) chopped Butterfinger candy bars (divided)
½ cup (160g) caramel sauce, plus more for drizzling
½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Stir in the melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
Step 3: In a large bowl, beat the cream cheese and ½ cup sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined after each.
Step 4: Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars.
Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until edges are set and center is slightly jiggly. Cool completely at room temperature.
Step 6: Spread caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger bars on top and gently press them in to adhere.
Step 7: If desired, drizzle with melted semi-sweet chocolate.
Step 8: Refrigerate for at least 4 hours or overnight until fully set. Use the parchment overhang to lift bars from the pan and slice into 16 squares, wiping the knife between cuts for neat edges.

Tips & Variations

For a richer texture, substitute sour cream for Greek yogurt.
Use crunchy peanut butter instead of Butterfinger bars for a nutty twist.
Warm the caramel sauce slightly if it’s too thick to spread easily.
Try sprinkling chopped nuts over the caramel before chilling for added crunch.

Storage

Store these cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. For best flavor, drizzle caramel or chocolate just before serving after thawing.

How to Serve

The image shows two thick square dessert bars stacked on each other on a white marbled surface, each with three distinct layers: at the bottom is a light brown crumbly crust, above it is a thick creamy white cheesecake layer with small orange swirls, and the top layer is a glossy dark chocolate with chunks of broken candy bars scattered across it. Golden caramel sauce drips down the sides and pools on the surface, adding a shiny, sticky texture. The top bar has a bite taken out, showing the soft interior and gooey caramel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use reduced-fat cream cheese or yogurt?

For best results, use full-fat cream cheese and yogurt or sour cream to ensure a creamy and rich cheesecake texture. Reduced-fat versions may result in a less creamy consistency.

How do I prevent the cheesecake from cracking?

Avoid overbaking by removing the cheesecake when the edges are set but the center still jiggles slightly. Also, using room temperature ingredients helps create a smooth batter that bakes more evenly.