Introduction

Butterfinger Caramel Cheesecake Bars combine creamy cheesecake with crunchy Butterfinger candy and rich caramel sauce for a decadent dessert experience. These bars are perfect for parties or a special treat any time you crave something sweet and satisfying.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

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
½ cup (160g) caramel sauce, plus more for drizzling
1 cup (150g) chopped Butterfinger candy bars (for topping)
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 granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and set aside to cool slightly.
Step 3: In a large bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition.
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, or until the edges are set and the center is slightly jiggly. Remove from oven and allow to cool completely at room temperature.
Step 6: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger bars over the caramel and gently press to adhere. If desired, drizzle with melted semi-sweet chocolate.
Step 7: 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 clean between cuts for neat edges.

Tips & Variations

Use full-fat cream cheese and yogurt for the creamiest texture and best flavor.
Substitute sour cream for Greek yogurt if preferred; both work well in the batter.
For extra chocolate flavor, drizzle melted chocolate chips over the top just before chilling.
Press the crust firmly to avoid crumbling when slicing the bars.
Use parchment paper with an overhang to make it easier to lift out the bars cleanly.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month—wrap tightly in plastic wrap and place in a freezer-safe container. To thaw, transfer to the refrigerator overnight. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different candy bar instead of Butterfinger?

Yes, you can substitute other crunchy candy bars like Heath or Twix for a similar texture and flavor. Keep the quantity the same for best results.

Do I need to use parchment paper to line the pan?

While not strictly necessary, lining the pan with parchment paper and leaving an overhang makes it much easier to remove the bars without breaking them, ensuring a cleaner presentation.

Butterfinger Caramel Cheesecake Bars Recipe

Print Recipe

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4.6 from 564 reviews

Indulge in rich, creamy Butterfinger Caramel Cheesecake Bars featuring a buttery graham cracker crust, smooth cream cheese filling studded with chopped Butterfinger candy bars, and a luscious caramel topping drizzled with optional chocolate. Perfectly baked and chilled for a decadent dessert treat.

Author: Stella
Prep Time: 15 minutes
Cook Time: 48 minutes
Total Time: 5 hours 3 minutes
Yield: 16 bars 1x
Category: Desserts, Bars
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tbsps (85g) butter, melted

Cheesecake Filling

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 (5 ml) vanilla extract
2 tbsps (16g) all-purpose flour
1 cup (150g) chopped Butterfinger candy bars

Topping

½ cup (160g) caramel sauce, plus more for drizzling
1 cup (150g) chopped Butterfinger candy bars
½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

Preheat Oven: 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.
Prepare Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and set aside to cool slightly.
Make Cheesecake Batter: In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition. Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Gently fold in 1 cup of chopped Butterfinger candy bars.
Bake Cheesecake: Pour the batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
Add Topping: Once cooled, spread caramel sauce evenly over cheesecake. Sprinkle remaining chopped Butterfinger candy bars over caramel, pressing gently to adhere. Drizzle melted semi-sweet chocolate over the top if desired.
Chill and Serve: Refrigerate for at least 4 hours or overnight until fully set. Use parchment overhang to lift bars from pan and slice into 16 squares, wiping knife clean between cuts for neat edges.

Notes

For best results, use full-fat cream cheese and Greek yogurt or sour cream to ensure a creamy texture.
Press the crust firmly to prevent cracking and ensure stability.
Don’t overbake the cheesecake; the center should remain slightly jiggly before cooling.
The Bars keep well covered in the refrigerator for up to 4 days.
Melt chocolate gently in short intervals in the microwave to avoid burning.

Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, Butterfinger dessert, caramel dessert bars, easy cheesecake bars, no-bake topping cheesecake