Description

No-Bake Butterfinger Cheesecake is a creamy, indulgent dessert loaded with the rich flavors of peanut butter, cream cheese, and crunchy Butterfinger candy pieces. With a chocolatey Oreo crust, light and fluffy filling, and a decadent drizzle of chocolate and caramel, this dessert is perfect for any occasion. And the best part? You don’t even need to turn on your oven!

Ingredients

For the Crust:

36 Oreo cookies (crushed into fine crumbs)
6 tablespoons unsalted butter (melted)

For the Filling:

24 ounces cream cheese (softened)
1 cup creamy peanut butter
1 cup powdered sugar
8 ounces whipped topping (thawed)
4 ounces Butterfinger candy bar (chopped into small pieces)

For the Topping:

4 ounces Butterfinger candy bar (chopped)
Dark chocolate syrup (for drizzling)
Caramel syrup (for drizzling)

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Instructions

1. Prepare the Crust:

Crush the Cookies: Using a food processor, crush the Oreo cookies into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Mix and Press: In a bowl, combine the Oreo crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
Chill: Place the crust in the refrigerator while you prepare the filling.

2. Make the Filling:

Cream the Base: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
Add Sweetness: Mix in the powdered sugar until fully incorporated.
Fold in Whipped Topping: Gently fold in the whipped topping to create a light, fluffy filling.
Add Butterfinger Pieces: Stir in the chopped Butterfinger candy pieces, ensuring they are evenly distributed throughout the filling.

3. Assemble the Cheesecake:

Fill the Crust: Spoon the filling onto the chilled crust, spreading it evenly to the edges. Smooth the top with a spatula.
Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set completely.

4. Add the Topping:

Decorate with Butterfinger: Sprinkle the remaining chopped Butterfinger candy pieces over the top of the set cheesecake.
Drizzle Syrups: Drizzle dark chocolate syrup and caramel syrup in decorative patterns over the cheesecake for an irresistible finish.

Notes

Room Temperature Ingredients: Ensure the cream cheese is fully softened to avoid lumps in the filling.
Chill Time: Allow ample time for the cheesecake to chill and set for the best texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing Tip: You can freeze the cheesecake (without syrups) for up to 1 month. Thaw overnight in the refrigerator before serving.

Prep Time: 25 minutes
Cook Time: 4 hours
Category: Dessert
Method: No-Bake
Cuisine: American