Butterfinger® No-Bake Cheesecake recipe

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Ingredients

1 cup chocolate wafers (such as Oreo®), filling discarded
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®)
¼ cup melted butter, or more to taste
11 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
2 teaspoons vanilla extract
½ cup crushed chocolate-covered crispy peanut butter candy (such as Butterfinger®)

Nutrition Info

528.8 calories
carbohydrate: 57.6 g
cholesterol: 75.1 mg
fat: 30.5 g
fiber: 1 g
protein: 9.2 g
saturatedFat: 17.9 g
servingSize: -
sodium: 359.2 mg
sugar: 43.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Combine chocolate wafers and 2 candy bars in a blender, pulse into fine crumbs.

  3. Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter, press down with your fingers or a fork to make the crust.

  4. Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.

  5. Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract, mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.

  6. Refrigerate cheesecake until set, at least 4 hours but preferably overnight.

Recipe Yield

1 8-inch cheesecake

Recipe Note

My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.

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