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Butterfinger® No-Bake Cheesecake

Rated as 5 out of 5 Stars

"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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4 h 27 m servings 529
Original recipe yields 8 servings (1 8-inch cheesecake)


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  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.

Nutrition Facts

Per Serving: 529 calories; 30.5 57.6 9.2 75 359 Full nutrition

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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...