Introduction

These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer full of crunchy Butterfinger candy. Topped with rich caramel sauce and more candy pieces, they offer a delightful mix of textures and flavors that’s perfect for any dessert lover.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tbsps (85 g) butter, melted
16 oz (454 g) full-fat cream cheese, softened
½ cup (100 g) granulated sugar
2 large eggs
½ cup (120 g) full-fat plain Greek yogurt or full-fat sour cream
1 tsp (5 ml) vanilla extract
2 tbsps (16 g) all-purpose flour
1 cup (150 g) chopped Butterfinger candy bars
½ cup (160 g) caramel sauce, plus more for drizzling
1 cup (150 g) chopped Butterfinger candy bars
½ cup (85 g) semi-sweet chocolate chips, melted (optional)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and set aside to cool slightly.
Step 3: In a large bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition.
Step 4: Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars.
Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set but the center is slightly jiggly. Remove and allow to cool completely at room temperature.
Step 6: Once cooled, spread the caramel sauce evenly over the cheesecake. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in to adhere. If desired, drizzle with melted semi-sweet chocolate.
Step 7: Refrigerate for at least 4 hours or overnight until fully set. Use the parchment overhang to lift the bars from the pan and slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

For a richer flavor, use full-fat sour cream instead of Greek yogurt.
Try adding a sprinkle of sea salt on top of the caramel for a sweet and salty contrast.
Use peanut butter cups or chopped Snickers as an alternative to Butterfinger candy.
If you prefer a firmer cheesecake, bake for the full 40 minutes and allow extra cooling time before refrigeration.

Storage

Store these cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can be frozen for up to 1 month; thaw in the fridge overnight before serving. To reheat, allow them to come to room temperature or enjoy chilled for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, a crushed cookie crust such as chocolate wafer or digestive biscuits can be used if preferred. Adjust the butter amount as needed to bind the crust properly.

Is it necessary to chill the bars before cutting?

Chilling helps the cheesecake set firmly, making it easier to cut clean squares without cracking. We recommend at least 4 hours of refrigeration before slicing.

Butterfinger Caramel Cheesecake Bars Recipe

Print Recipe

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4.4 from 95 reviews

Indulge in rich, creamy Butterfinger Caramel Cheesecake Bars that combine a buttery graham cracker crust, smooth cheesecake filling studded with Butterfinger candy chunks, topped with luscious caramel sauce and extra Butterfinger pieces. Perfectly baked and chilled to set, these bars offer a delightful blend of textures and flavors, ideal for dessert lovers who enjoy a candy-inspired twist on classic cheesecake.

Author: Dana
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 4 hours 65 minutes (including chilling time)
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1½ cups (150g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tbsps (85 g) butter, melted

Cheesecake Filling

16 oz (454 g) full-fat cream cheese, softened
½ cup (100 g) granulated sugar
2 large eggs
½ cup (120 g) full-fat plain Greek yogurt or full-fat sour cream
1 tsp (5 ml) vanilla extract
2 tbsps (16 g) all-purpose flour
1 cup (150 g) chopped Butterfinger candy bars

Topping

½ cup (160 g) caramel sauce (plus more for drizzling if desired)
1 cup (150 g) chopped Butterfinger candy bars
½ cup (85 g) semi-sweet chocolate chips, melted (optional)

Instructions

Preheat: Preheat your oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, making sure to leave an overhang on two sides to remove the bars easily after baking.
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture has a wet sand-like texture. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 8 minutes, then remove from the oven and allow it to cool slightly.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed and just until combined after each addition. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour until the mixture is uniform and smooth. Gently fold in 1 cup of the chopped Butterfinger candy bars.
Assemble and bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top with a spatula. Bake for 35 to 40 minutes, or until the edges are set and the center remains slightly jiggly. Remove the pan from the oven and let it cool completely at room temperature.
Add toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger bars over the caramel and gently press them in so they adhere. If desired, drizzle melted semi-sweet chocolate over the top to enhance flavor and presentation.
Chill and serve: Refrigerate the assembled cheesecake bars for at least 4 hours, or preferably overnight, until fully set. Use the parchment paper overhang to lift the bars out of the pan and place on a cutting board. Slice into 16 squares, wiping the knife clean between cuts for neat edges before serving.

Notes

Use full-fat cream cheese and Greek yogurt or sour cream for the creamiest texture.
Make sure to press the crust firmly to ensure it holds together when slicing.
Do not overbake the cheesecake; a slightly jiggly center will firm up as it chills.
If you prefer a chocolate drizzle, melt the chocolate chips gently in the microwave on a low setting to avoid burning.
The bars can be stored in an airtight container in the refrigerator for up to 4 days.

Keywords: Butterfinger cheesecake bars, caramel cheesecake, candy bar dessert, easy cheesecake bars, Butterfinger dessert