Butterfinger® No-Bake Cheesecake

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Recipe by: Miami Nell

"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."

Directions

Prep
20 m
Cook
7 m
Ready In
4 h 27 m

Preheat oven to 325 degrees F (165 degrees C).
Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
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.
Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
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.
Refrigerate cheesecake until set, at least 4 hours but preferably overnight.