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My review
Butterfinger® No-Bake Cheesecake
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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."
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Ingredients
4 h 27 m servings 529 calsOriginal recipe yields 8 servings (1 8-inch cheesecake)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 529 calories; 30.5 g fat; 57.6 g carbohydrates; 9.2 g protein; 75 mg cholesterol; 359 mg sodium. Full nutrition