Description

Irresistible Crunchy Butterfinger Crunch Cheesecake Bars combine a buttery graham cracker crust with a creamy, tangy cream cheese filling studded with chopped Butterfinger candy pieces. Finished with a melted chocolate drizzle and optional chopped peanuts, these bars offer a delightful crunch and rich peanut buttery flavor perfect for dessert lovers seeking a crunchy, creamy treat.

Ingredients

Scale

Crust

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

Filling

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

Topping

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

Instructions

Prep Your Workspace: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhangs to ensure easy lifting of the bars after baking.
Make the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter until mixture resembles damp sand. Press this mixture evenly and firmly into the bottom of the prepared pan using the back of a measuring cup. Bake for 8-10 minutes until lightly golden and fragrant. Remove and allow to cool slightly.
Prepare the Filling: Using an electric mixer on medium speed, beat the softened cream cheese for about 2 minutes until smooth and fluffy, scraping down the sides as needed. Gradually add the granulated sugar and beat for about 1 minute until incorporated. Add eggs one at a time, mixing on low speed just until combined to prevent overmixing. Blend in the sour cream and vanilla extract until smooth. Gently fold in 1 1/2 cups chopped Butterfinger pieces with a spatula to keep them intact and evenly distributed.
Assemble the Bars: Pour the cheesecake filling over the cooled crust and spread evenly to about 1-inch thickness. Tap the pan on the counter 5-6 times to release any trapped air bubbles and ensure a smooth top surface.
Bake to Perfection: Bake for 45-50 minutes, or until the edges are set and puffed while the center jiggles slightly like Jell-O when shaken. If the top browns too quickly, tent the pan loosely with foil after 30 minutes. Once done, turn off the oven, crack the door open, and let cool inside for 1 hour to avoid cracking or sinking.
Cool and Finish: After the initial cooling, refrigerate the cheesecake bars for at least 4 hours or overnight for the best texture. Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle the melted chocolate over the chilled bars and sprinkle with the remaining Butterfinger pieces and optional chopped peanuts.
Slice and Serve: Use the parchment overhang to lift the bars from the pan. Carefully slice into 24 squares using a sharp knife dipped in hot water, wiping the blade between cuts for clean edges. Serve at room temperature or chilled, depending on preference.

Notes

Substitutions & Diet Options: For gluten-free, swap graham crackers with gluten-free versions or almond flour. Vegan adaptations include plant-based cream cheese and yogurt, aquafaba for eggs, and dairy-free candy alternatives; bake time may increase by 5 minutes.
Equipment Tips: Use a stand mixer with paddle attachment to avoid overbeating the filling. Metal pans provide even heat distribution. An instant-read thermometer helps ensure the center reaches 150°F (66°C) for ideal doneness.
Storage: Store at room temperature for up to 2 hours. Refrigerate in an airtight container for 5-7 days. Freeze individually wrapped bars up to 2 months; thaw overnight in the fridge.
Reheating: Best served chilled or at room temperature. To warm, place slices in a 300°F (150°C) oven for 5 minutes to soften without melting the chocolate drizzle.
Scaling & Common Mistakes: For smaller batches, halve ingredients and use an 8×8-inch pan; adjust baking to 35-40 minutes. Avoid rushing cooling to prevent cracking. Always use room temperature ingredients for smoothest batter.

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

Keywords: Butterfinger cheesecake bars, crunchy cheesecake bars, Butterfinger dessert, cream cheese bars, peanut butter candy bars, chocolate drizzle cheesecake