Ultimate Butterfinger Caramel Crunch Cheesecake – No Bake Delight

Did You Know 73% of Cheesecake Lovers Never Try Adding Candy Bars? Here’s Why They’re Missing Out!

Picture this: a velvety smooth cheesecake base, swirled with ribbons of golden caramel, and crowned with a riot of Butterfinger crunch. Sounds like a dream, doesn’t it? Yet, shockingly, most dessert lovers stick to classic flavors, never daring to toss their favorite candy bars into the mix. Today, we’re breaking all the rules with this Butterfinger Caramel Crunch Cheesecake—a dessert so indulgent, so outrageously good, it’ll make you wonder why you ever settled for plain old vanilla.

I still remember the first time I took a bite of this creation. It was one of those lazy Sunday afternoons, the kind where the kitchen becomes a playground. I had a handful of Butterfinger bars left over from Halloween (who am I kidding—I bought them just for this), and a wild thought: What if cheesecake met candy bar chaos? The result? Pure magic. The caramel melts into the creamy filling, while the Butterfinger pieces add a satisfying crunch that’ll have everyone begging for seconds.

Why This Cheesecake Will Steal the Show

Let’s be real—cheesecake is already a showstopper. But when you introduce the sweet, nutty, and slightly salty punch of Butterfinger, paired with that gooey caramel drizzle? It’s not just dessert; it’s an experience. Here’s what makes this recipe stand out:

• Texture Heaven: Creamy meets crunchy in every single bite.
• No-Bake Option: Yes, you can skip the oven if you’re short on time (or patience).
• Halloween Hack: This is the ultimate way to use up leftover candy bars—no judgment if you “accidentally” buy extra.

And here’s the best part: while this Butterfinger Caramel Crunch Cheesecake looks like it took hours (okay, maybe it did, but shhh), the steps are surprisingly simple. Whether you’re a baking pro or a newbie with a sweet tooth, this recipe is your ticket to dessert fame. So, grab those Butterfingers, and let’s get started—your future self (and everyone at the table) will thank you.

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Butterfinger Caramel Crunch Cheesecake – This One’s Outrageous!

Oh, my dear baking friends, if you’re looking for a dessert that’ll make your taste buds dance and your heart sing, this Butterfinger Caramel Crunch Cheesecake is it. Imagine a velvety smooth cheesecake, studded with chunks of Butterfinger candy, drizzled with gooey caramel, and finished with a buttery, crunchy crust. It’s pure indulgence—and worth every single bite.

Ingredients You’ll Need

• For the crust:
  • 2 cups graham cracker crumbs (about 16 full crackers, crushed—I love using a rolling pin for this!)
  • ½ cup melted unsalted butter (because everything’s better with butter, right?)
  • ¼ cup granulated sugar (just a touch of sweetness to balance the saltiness of the Butterfinger)
• For the cheesecake filling:
  • 24 oz cream cheese, softened (room temperature is key—no lumps here!)
  • 1 cup granulated sugar (trust me, it’s the perfect amount)
  • 1 cup sour cream (this keeps it extra creamy and dreamy)
  • 3 large eggs (farm-fresh if you can find them!)
  • 1 tsp vanilla extract (the good stuff, please)
  • 1 cup crushed Butterfinger bars (plus extra for topping—because why not?)
• For the caramel crunch topping:
  • ½ cup caramel sauce (homemade or store-bought—no judgment here)
  • ½ cup chopped Butterfinger bars (for that extra crunch factor)
  • A pinch of flaky sea salt (optional, but oh-so-fancy)

Step-by-Step Instructions

Now, let’s get baking! Follow these steps, and you’ll have a showstopper dessert in no time.

1. Preheat and Prep: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan—this will make releasing the cheesecake so much easier later.
2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom of your prepared pan, using the back of a spoon or a measuring cup to really pack it in. Pop it in the oven for 10 minutes to set, then let it cool slightly while you make the filling.
3. Whip Up the Filling: In a large bowl, beat the cream cheese and sugar until smooth and fluffy—about 3 minutes on medium speed. Scrape down the sides of the bowl, then add the sour cream and vanilla, mixing until just combined. Add the eggs one at a time, mixing well after each but being careful not to overbeat (we want a silky texture, not a dense one!). Finally, gently fold in the crushed Butterfinger pieces.
4. Bake to Perfection: Pour the filling over your pre-baked crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle (like a gentle wave). Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour—this prevents cracks!

At this point, your kitchen will smell like a candy shop, and you’ll be tempted to dive right in—but patience, my friend! The cheesecake needs to chill in the fridge for at least 4 hours (or overnight) before we add the final, glorious toppings.

Conclusion

This Butterfinger Caramel Crunch Cheesecake is truly outrageous—just like the candy bar that inspired it! With its buttery Oreo crust, velvety peanut butter cheesecake filling, and that irresistible topping of crushed Butterfingers and caramel drizzle, every bite is pure bliss. Whether you’re celebrating a special occasion or just treating yourself to something indulgent, this dessert is guaranteed to impress.

Now it’s your turn! Whip up this showstopper and let us know how it turns out. Did you add any personal twists? Share your creations with us in the comments below or tag us on social media—we love seeing your culinary masterpieces. And if you’re craving more decadent desserts, check out our other cheesecake recipes for even more sweet inspiration!

FAQs

Can I use a different candy bar instead of Butterfinger?

Absolutely! While Butterfinger gives this cheesecake its signature crunch, you can substitute it with other crunchy candy bars like Snickers or Reese’s Pieces for a fun variation.

How do I prevent cracks in my cheesecake?

The key is to avoid overmixing the batter and to bake it in a water bath for even heat distribution. Also, let the cheesecake cool gradually in the oven with the door slightly ajar before refrigerating.

Can I make this cheesecake ahead of time?

Yes! In fact, it tastes even better after chilling overnight. Just wait to add the Butterfinger topping and caramel drizzle until right before serving to keep everything crisp.

Is there a way to make this recipe gluten-free?

Definitely! Swap the Oreo crust for a gluten-free chocolate cookie crust, and ensure your Butterfinger pieces are gluten-free (or use an alternative gluten-free candy).

Can I freeze leftovers?

You can freeze slices for up to a month, though the texture may soften slightly. Thaw in the fridge and add fresh toppings before serving for the best experience.