Butterfinger® No-Bake Cheesecake

Name: Butterfinger® No-Bake Cheesecake
Prep time: 20 min
Cook time: 7 min
Total time: 4 h 27 min
Yield: 1 8-inch cheesecake
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®)

Rating: 5 stars

1 Rating
1 Review

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.

By Miami Nell

Recipe Summary

prep:

20 mins

cook:

7 mins

total:

4 hrs 27 mins

additional:

4 hrs

Servings:

Yield:

1 8-inch cheesecake

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

Crust:

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

Filling:

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®)

Directions

Step 1

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

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Step 2

Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
Step 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.
Step 4

Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
Step 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.
Step 6

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

Nutrition Facts

Per Serving:

529 calories; 30.5 g total fat; 75 mg cholesterol; 359 mg sodium. 57.6 g carbohydrates; 9.2 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

Christy Forgas

07/13/2018

I was looking for a cool and refreshing dessert to make that did not require you to use an oven especially since it's summer. I usually opt for the ready made chocolate crust anyway. My husband and I loved this recipe! Thank you Miami Nell! Read More

1 Ratings