Easy No-Bake Butterfinger Cheesecake Recipe

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If you’re a fan of creamy desserts and crunchy candy bars, this No-Bake Butterfinger Cheesecake will become your go-to treat. It combines the rich flavors of cheesecake with the delightful crunch of Butterfinger candy, creating a dessert that’s hard to resist.

This cheesecake requires no baking, making it a perfect choice for those hot summer days when you want something sweet without heating up the kitchen. Just mix, layer, and chill for a dessert that will impress friends and family alike.

Whether you’re celebrating a special occasion or just treating yourself, this No-Bake Butterfinger Cheesecake is sure to satisfy your sweet tooth and leave you wanting more.

Indulge in an Easy No-Bake Butterfinger Cheesecake

This No-Bake Butterfinger Cheesecake features a creamy filling made with cream cheese and whipped topping, layered with crushed Butterfinger bars for a delightful crunch. The buttery graham cracker crust complements the cheesecake perfectly, making each bite a delicious experience.

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups whipped topping (like Cool Whip)
1 cup Butterfinger candy bars, crushed
Chocolate syrup for drizzling (optional)
Additional Butterfinger bars for garnish (optional)

Instructions

Prepare the Crust: In a bowl, mix the graham cracker crumbs with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully combined.
Add Candy: Stir in the crushed Butterfinger bars, reserving a small amount for garnish.
Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust, spreading it evenly. Top with reserved crushed Butterfinger bars.
Chill: Cover the cheesecake and refrigerate for at least 4 hours, or until set.
Serve: Once chilled, slice the cheesecake and drizzle with chocolate syrup if desired. Garnish with additional Butterfinger pieces before serving.