No-bake, creamy, butterfinger-filled Oreo crust Butterfinger Cheesecake is fantasies come true! So simple, with few materials and time—you can't go wrong!
Ingredient
For the crust:– 36 Oreo cookie– 6 tablespoons unsalted butter meltedFor the filling:– 24 ounces cream cheese softened– 1 cup creamy peanut butter– 1 cup powdered sugar– 8 ounces whipped topping– 4 ounces Butterfinger candy bar choppedTopping:– 4 ounces Butterfinger candy bar chopped– Dark chocolate syrup or chocolate syrup of your choice– Caramel syrup
Introduction
Pulse the Oreo cookies in a mixer or food processor until they are small pieces. Mix in the melting butter until everything is well mixed.
Step 1
Grease the sides of a 10-inch springform pan and line it with parchment paper.
Step 2
Press down hard on the pan with a flat measuring cup or glass to make an even crust with the Oreo crumbs. Cool in the fridge while you make the filling.
Step 3
This will help it get hard. Put the melted cream cheese, peanut butter, and sugar in a large bowl. Until smooth, mix with an electric hand mixer or stand mixer.
Step 4
Use a wooden spatula to mix the whipped topping in after adding it. After that, add the chopped Butterfingers and mix them in again.
Step 5
Place the cheesecake filling on top of the chocolate cookie crust and spread it out so that it's uniform. Put in the fridge for 4 to 6 hours, or better yet, overnight, until firm.
Step 6
Cover the whole thing with chocolate and caramel syrup and top it with the rest of the Butterfinger topping. Take it out of the pan, slice it, and serve.